Cod is a hearty fish with a simple flavor profile. I like to pair it with citrus and fresh herbs and let my side dishes do the heavy lifting. I paired this Lemon Rosemary Cod with mashed butternut squash and blanched green beans for a complete Whole30 meal.
Lemon Rosemary Cod
2-3 cod fillets
2 shallots, diced
2 tablespoons fresh rosemary, minced
3 tablespoons avocado oil
Preheat oven to 400 degrees F. Drizzle one tablespoon olive oil in the bottom of an 8-inch square baking dish.
Pat dry cod fillets and lay into the pan. Sprinkle diced shallots around the edges. Brush tops of fish with olive oil season with salt, pepper and fresh, minced rosemary. Slice one lemon and add lemon sliced to the top of the fish. Squeeze the juice of the other lemon into the pan.
Bake for 15 to 18 minutes, until fish is cooked through and just begins to flake. Serve.