Zesty Cod

zesty cod with nectarine ginger quinoa and apricot puree

Zesty cod with nectarine ginger quinoa and apricot puree

This low-fat, low amine cod dish is delicious and very easy. It’s a simple way to prepare fish, but is highly flavorful and works with both sweet and savory flavors for side dishes.

2 cod fillets

4 large cloves garlic

4 Tbsp minced shallot

Zest of 1 lime

1/4 tsp ascorbic acid

1 tsp tarragon

2 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1 Tbsp grapeseed oil

Zesty cod

Zesty cod

  • Preheat oven to 375 degrees.
  • Grease a Pyrex or Cast Iron pan.
  • Use a garlic press and press into a ramekin.
  • Add minced shallot, lime zest, ascorbic acid tarragon, thyme, salt, and pepper. Mix all ingredients together well.
  • Lay cod pieces down in the pan and press half the seasoning mix into the top half, then flip fillets and press seasoning mix into other side.
  • Drizzle oil lightly over the top.
  • Cover and bake for 10-15 minutes, or until fish flakes easily.
  • Serve on its own or plated with apricot sauce. I used another fruited dish served with it: Nectarine Ginger Quinoa.
Very Low Amine: garlic, shallot, ascorbic acid, tarragon, thyme, salt, pepper
Low Amine: cod, safflower oil
Very High Amine: lime zest

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4 CommentsLeave a comment

  1. […] Zesty Cod […]

  2. Wow, it looks so nice. I love cod done fairly simply. Thanks!

    • Thank you so much! I hope you like it. I ended up eating half of it, and grudgingly saving the other half for my sweetie, who isn’t on a low amine diet. Next time, twice as much cod. The whole meal took a total of about 20 minutes to make, which was great! I’ve been poking around on your blog, too – you’ve got some tasty looking recipes on there. I might have to adapt some for my own low amine diet, though I think I can eat the Leek and Chili Lentils just as written (once I figure out the conversions).

  3. […] Zesty Cod (aminerecipes.com) […]

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