Tomato Basil Cod with Asparagus
Ingredients
The tomato basil sauce
-
2
cups
cherry tomatoes, halved
-
½
onion
thinly sliced
-
2
cloves
garlic, minced
-
1
tbsp
avocado oil
-
¼
cup
dry white wine
-
½
lemon
juice of
-
½
cup
fresh basil leaves
-
½
tsp
sea salt
-
¼
tsp
ground black pepper
The cod and asparagus
-
4
fillets
cod, evenly sized
-
1
tbsp
grass-fed butter or ghee
-
1
bunch
asparagus
-
1
tbsp
avocado oil
-
to taste
salt and pepper
Instructions
- Prep the cherry tomatoes, onion, and garlic, and preheat the oven to broil.
- Heat 1 tbsp of avocado oil in a large skillet over medium heat, then add garlic and onion, stirring occasionally.
- Once the garlic is fragrant, add the cherry tomatoes and cook until they are blistered and wilted.
- Trim the thick ends off the asparagus, place them on a baking sheet, drizzle with 1 tbsp of avocado oil, and season with salt and pepper.
- Once the tomatoes are cooked down, add white wine (or bone broth), lemon juice, basil, salt, and pepper to the pan, stir, and cook for 2 more minutes.
- Remove the tomato mixture from heat and place it in a small bowl.
- Place the asparagus in the oven and add grass-fed butter or ghee to the pan, then add the cod fillets.
- Season the top side of the cod with salt and pepper, cooking for about 3 minutes.
- Flip the cod, season the other side, and cook for another 3 minutes or until flaky.
- Remove the asparagus from the oven, plate the cod, spoon the tomato basil mixture over the top, and serve with asparagus.
Nutrition Facts (estimated)
Servings
4
Calories
957
Total fat
24g
Total carbohydrates
10g
Total protein
163g
Sodium
0mg
Cholesterol
0mg
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