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Tomato Olive Cod Recipe

 

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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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Tomato Olive Cod Recipe
Recipe Type: Main dish
Author: Nour Zibdeh
Prep time:
Cook time:
Total time:
Serves: 6
Baked cod with tomatoes and olives. Quick healthy dinner.
Ingredients
  • 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
Instructions
  1. Place cod on a baking sheet with rim.
  2. Combine all remaining ingredients in a medium size bowl. Place on top of the cod fillets.
  3. Bake at 350 F temperature for 20 minutes or until fish flakes easily with a fork.
  4. Serve with your favorite vegetables.

 

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Nour’s guidance and expertise was the key to dramatically halting our son’s [Crohn’s] disease progression! His pediatric gastroenterologist is now in agreement of our choice to treat solely with diet and supplements. All his labs have improved and his inflammatory markers are so low they are practically nonexistent.

– M.D.

Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

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A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.

– J.V.