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Ingredients
- 4 fresh cod filets
- 3 garlic cloves minced
- 2 cups cherry tomatoes sliced in half
- 1/2 red onion diced
- 1/4 cup chicken stock
- 1/2 cup fresh basil finely chopped
- 2 tblsp fresh lemon juice
- zest from one lemon
- 2 tsp coconut oil
- 1/2 tsp crushed red pepper flakes
- Himalayan sea salt
- freshly ground pepper
Ingredients
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Recipe Notes
1. Heat 1 teaspoon of coconut oil in a skillet over medium heat.
2. Add the garlic, onion, and red pepper flakes to the skillet; cook 2 to 3 minutes.
3. Add the cherry tomatoes to the skillet and cook 2 to 3 minutes more.
4. Pour in the chicken stock and bring to a light boil. Stir in the basil, lemon juice, lemon zest, then season to taste.
5. Lower heat to a simmer and cook 8 to 10 minutes.
6. Season the fish to taste with Himalayan sea salt and pepper.
7. Heat the remaining coconut oil in a new skillet over medium heat.
8. Cook the cod 4 to 5 minutes per side or until cooked through.
9. Serve the cod topped with the tomato-basil relish.
Serving Size = 3 ounces of Cod with 2 cups of Vegetables/Tomato-Basil Relish
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