This dinner just looks fancy. It’s quite simple for a weeknight meal or a last-minute dinner that will make your friends think you are an executive chef. Plus, it’s completely Whole30 friendly!
I love to create this meal for friends who don’t think they really like fish or who are intimidated by the ingredient list – not everyone thinks they like capers. All of the Mediterranean flavors come together in creating a sauce for the fish that is light, yet bold.
Mediterranean Cod and Roasted Pesto Carrots
1/2 small onion
1/2 pint cherry tomatoes
3 tablespoons capers
2 cloves garlic, peeled
1/2 cup kalamata olives
2-4 portions cod
Salt and pepper
Preheat oven to 400 degrees F. While oven is preheating, dice onion. Half cherry tomatoes and kalamata olives. Heat a few tablespoons of avocado oil in an oven-safe pan over medium-high heat.
Sauté diced onion until soft, 3-5 minutes. Add whole garlic cloves, tomatoes, olives and capers. Stir until combined. Turn off heat.
Juice one lemon into the pan and top with cod pieces. Drizzle with more avocado oil and generously salt and pepper.
Place pan in preheated oven and bake for 18-20 minutes, until cod is cooked through.
For the Pesto Carrots:
1 bunch rainbow carrots
2-3 tablespoons avocado oil
Salt and pepper
1/2 cup pesto (I used my Dairy-Free Pesto here.) Wash and/or peel carrots, as needed. Toss carrots with oil and season with salt and pepper. Place on a parchment-lined roasting pan. Roast in 400 degree F oven for 25 minutes or until cooked through, but still firm.
Plate carrots and top with pesto, while still warm. Serve.