I don’t eat meat but I don’t think I’ll ever give up fish for good. As I’ve always said, I try to live a life in balance and strive to be an educated consumer- and that includes food consumption of course. I do, however, try my best to purchase the most sustainable fish. If you’re interested, click here to learn about choosing sustainable seafood.
After visiting the famous Monterey Bay Aquarium a few weeks ago, I learned Pacific cod from Alaska is a “Best Choice” and a “Good Alternative” when it’s from the U.S. West Coast and British Columbia. However, Pacific cod from Japan and Russia should be avoided because little is known about these populations. In addition, Atlantic cod is on the “Avoid” list, except when it’s certified by the Marine Stewardship Council.
Okay enough facts, now onto this simple, protein packed and yummy recipe…
2 6oz cod fillets (or any white fish of choice)
1 tablespoon lemon juice
1 1/2 teaspoons minced garlic
½ tablespoon olive oil
½ teaspoon paprika
½ teaspoon thyme
Salt & pepper to taste
1 tablespoon capers
Optional: tablespoon chopped parsley
Preheat oven to 400F.
In a bowl whisk together the lemon juice, garlic, olive oil, paprika, thyme and salt and pepper. Add in capers.
Spray a baking dish/pan with olive oil. Place fillets on dish/pan and pour on lemon garlic mixture.
Bake for 10-15 minutes until fish is white and flaky.
Optional- top with chopped parsley.
Great with a side of my cheesy green bean fries!