Including fish in your weekly meal plan will help support brain health and cognitive function by increasing your intake of anti-inflammatory omega-3 fats like DHA and EPA. Regular intake of these beneficial fats can help slow cognitive decline and aging. We love this fish recipe for an easy weeknight dinner. It has a simple, yet nutrient-dense ingredient list and pairs well with whole grains like farro and wild rice.

Prep Time/Cook Time: 25 minutes
Yields: 4 servings

 

 

Ingredients:

  • 3 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 tablespoon red wine vinegar or sherry vinegar

  • 1 shallot, sliced

  • 4 garlic cloves, rough chopped

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups cherry or grape tomatoes

  • 1 lemon – zest (set aside) and lemon slices

  • 1 – 1 ¼ lb cod fillets (4-6 pieces, 1” thick or more)

  • Salt, pepper, and Aleppo chili flakes, to tase

  • ¼ cup basil leaves, torn

Directions:

  1.  Preheat oven to 425 degrees F.
  2.  Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
  3.  While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish, between the tomatoes.
  4.  Lower heat to 400 degrees F.
  5.  Bake the fish for 8-10 minutes then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
  6.  When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a few wilted basil leaves.

Notes: 

This dish is best served warm and lasts in the fridge for up to 3 days. For greater omega-3 benefits, feel free to substitute salmon for the cod. 

Adapted from: Feasting at Home

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