Cod with Beet Fries and Greens

I make a point of including some kind of wild-caught fish in our diet at least once a week.

This week’s fish was some cod fillets.  I like to cook my fish very simply – often just oven baked, grilled or pan-fried.  I don’t like fish messed around with too much.

In this case, I sprinkled the cod with plenty of herbs, drizzled over a little olive oil and baked it in the same oven that I was cooking the beet fries in.

The walnut pieces in the greens are an AIP stage 2 reintroduction.  If you need a 100% AIP recipe, just omit the walnuts.

When reintroducing foods on the AIP, I recommend this guide.

Cod with Beet Fries and Greens

serves 6

BF5

For the Beet Fries:

BF2

  • 6-8 large beets – peeled and cut into fries
  •  2 tbsp coconut oil
  • salt to taste
  • 1 tsp dried thyme

For the Fish:

BF4

  • 6 cod fillets weighing  4-6oz each (aprox 2lb of fish in total)
  • olive oil to drizzle
  • 1 lemon – sliced
  • 1 onion – peeled and sliced
  • 2 carrots – peeled and cut into matchsticks
  • 2 stalks of celery – cut into matchsticks
  • salt to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp dried rosemary
  • 1 tbsp garlic powder

For the greens:

BF1

  • 1 cup of walnut pieces (omit if 100% AIP)
  • 2 tbsp coconut oil
  • 283g (10 oz) bag of spinach leaves – washed
  • salt  to taste

Preheat the oven to 190°C/375°F.

Place the beet fries on a large, rimmed baking sheet and toss with the coconut oil, salt and thyme.  Bake in the top shelf of the oven for 30-40 minutes until the fries are tender and starting to crisp up a little.

Meanwhile, prepare the fish.

Place the onion, carrot and celery in a baking dish and top with the fish fillets.  Drizzle over a little olive oil and scatter the fish with the herbs and garlic and sprinkle with salt.  Now sit a slice of lemon on top of each fish.

Slide the baking dish into the oven underneath the fries and bake for 10-15 minutes until the flesh is opaque and flakes easily.  Do not over cook the fish or it will be dry.

While the fish is cooking, prepare the greens.  Put the walnuts in a large skillet along with the coconut oil and toss over a medium-high heat until they are toasted.  Add the greens and toss well until they are wilted and combined with the walnuts.

BF2

Serve the fish with the veggies it was cooked with and the beet fries and greens.

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