I don’t think it’s any coincidence that the new year begins immediately after the season of eating. I mean, obviously it’s been a long time since holidays and the calendar were established but someone knew what they were doing when the time of year for resolutions came right after the time of year for all the cookies. And I mean ALL the cookies.
For the past few years I haven’t set any real resolutions. While my reasoning behind it was that I think they are a little silly and typically forgotten about after a few weeks, this year I’m feeling a little different. I have an urge this year to set a few intentions to get the year off on the right foot. And to do a sugar detox. Yep the sugar detox is definitely happening.
Marc and I are doing a super modified version of Pinch of Yum’s 30 Day Sugar Free January. Basically for us this means no desserts. So no baking for me and no eating all the things I bake for Marc. We also are just being a lot more aware of the sugar that is in the foods we casually eat. Like, for example, kombucha. I bought one the other day during a Trader Joe’s run and Marc pointed out that there is sugar in kombucha. Well duh there is! Of course I knew that once he pointed it out but it didn’t even cross my mind as a source of sugar throughout my day. So I’m doing my best to keep that kombucha in the fridge for the next couple of weeks until the end of our little challenge.
One thing that I’ve also been trying to do to get back on the healthy train is add more vegetables to our meals. This Mediterranean Baked Cod is a no brainer when it comes to healthy eating, and it’s full of healthy things! It’s the perfect combination of healthy but satisfying and delicious. You will not be hungry after eating this dish!
Not only is it delicious, but it’s also quite easy. When I had the idea for this recipe in mind, it seemed like it would be much harder than it turned out. The main prep work is making the marinade for the fish, which just involves a little food processor action. After that, you just toss the rest of the ingredients in a pan and bake it until the fish is cooked. Easy!
I used my cast iron skillet for this, as I love the presentation of skillet meals, but you could definitely use a regular baking dish as well. This recipe also is very easy to adapt to the particular number of servings you need. Just make as many cod filets as you need, and adjust the other ingredients accordingly.
This Mediterranean Baked Cod was delicious served with a side of couscous and some roasted vegetables, as a healthy and resolution-friendly meal!
- 4 cod filets you could really use any white fish that you like but cooking times may vary slightly!
- ½ cup chopped parsley
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 shallot finely diced
- ½ cup sun dried tomatoes julienne, packed in oil
- 1 can quartered artichokes
- ½ cup kalamata olives
- ½ cup feta cheese crumbled
- 1 lemon
- Preheat oven to 400 degrees F.
- Place cod filets in cast iron skillet, or oven-proof baking dish.
- Place parsley, olive oil, garlic, shallot, and salt in food processor and pulse until combined.
- Brush over cod filets.
- Top filets and fill skillet/baking dish with sun dried tomatoes, artichokes, olives, and feta cheese.
- Squeeze lemon juice over entire dish.
- Bake in preheated oven for 15-20 minutes, until fish is cooked through and flakes easily.