This is an easy dinner recipe made with fresh cod, olives, tomatoes, and lots of flavor.
I made this recipe with few ingredients on purpose. I wanted to only use foods tested on the MRT food sensitivity test. If you’re following the LEAP program, I hope these are your safe foods. If not, it’s very easy to make modifications, such as parsley instead of basil or oregano, cayenne instead of black pepper, or even a different type of fish. Feel free to omit an ingredient altogether and see how it goes.
If you’re not following the food sensitivity diet, this is still a good delicious and simple recipe perfect for a week day. It’s springtime now, which means baseball season for the boys and not so much time for elaborate dinners!
Serve with your favorite vegetables. We blanched some green beans and then added some olive oil, salt, and pepper. We left them crunchy which complimented the soft texture of the fish.
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- 2 lbs cod fillets
- 1/2 small red onion, diced
- 4 garlic cloves, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup pitted and sliced green olives
- 2 cup fresh diced tomatoes (tomatoes on the vine are best. May replace with 28-ounce can diced tomatoes but make sure it has no citric acid if you’re sensitive to corn)
- 1/2 teaspoon apple cider vinegar
- Place cod on a baking sheet with rim.
- Combine all remaining ingredients in a medium size bowl. Place on top of the cod fillets.
- Bake at 350 F temperature for 20 minutes or until fish flakes easily with a fork.
- Serve with your favorite vegetables.