Makes 2 Servings
Macros: 411 Cal, Fat 23g, Carbs 8g, Fibre 2g, Protein 43g
3 tbsps Lemon Juice
3 tbsps Avocado Oil (divided)
3/4 cup Cilantro (finely chopped, divided)
1/2 tsp Sea Salt (divided)
2 Cod Fillet
1/2 Red Bell Pepper (sliced)
1/2 Yellow Bell Pepper (sliced)
1 Tomato (diced)
Preheat the oven to 375ºF (190ºC).
In a zipper-lock bag add the lemon juice, 2/3 of the oil, 2/3 of the cilantro and 1/2 of the sea salt. Add the cod and massage the marinade into the fillets. Marinate them for at least 15 minutes or up to an hour.
Meanwhile, heat the remaining oil over medium heat. Add the bell peppers and tomato and cook for 8 to 10 minutes or until the peppers are just tender and the tomatoes have released their juices. Stir in the remaining cilantro and season with the remaining salt. Remove from heat.
Place cod fillets to a baking dish and transfer the peppers mixture on top of the cod fillets. Cover the dish with foil, or a tight-fitting lid, and bake for 18 to 20 minutes or until the fish is cooked through and flakes easily.
Divide the fish and peppers between plates and season with additional salt if needed. Enjoy!
Fillet Size: Each cod fillet is equal to 231 grams or 8 ounces.
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add more herbs like parsley or oregano. Serve with additional lemon wedges.
No Lemon: Use lime instead.
No Cod: Use another white fish, like haddock, instead.