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- Oven Baked Cod with Roasted Vegetables
Oven Baked Cod with Roasted Vegetables
This recipe is appropriate for an anti-inflammatory diet as it contains a variety of roasted vegetables and cod which are both nutritious and anti-inflammatory. However, the addition of mayonnaise may not be the best choice for this diet.
Adapted from food.com, by Sackville
- Anti-inflammatory
- Celiac
- Hashimoto's
- Low-histamine
- Dairy-free
- Diabetes
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Low-carb
- Paleo
- Hidradenitis suppurativa
Ingredients
- 4 cloves garlic, left whole with skin on
- 200 g carrots, peeled and cut into rounds
- 200 g courgettes, sliced
- 2 sweet red peppers, sliced into strips
- 2 small red onions, peeled and cut into quarters
- 4 tablespoons olive oil
- 2 cod fish fillets
- salt & freshly ground black pepper
- parsley (to garnish)
Method
- Preheat the oven to 200 C.
- Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
- Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.25 min timer
- Serve the cod with the roasted vegetables, sprinkled with torn parsley.
- You may also enjoy a bit of mayonnaise on the side.
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Low-histamine recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Low-carb recipes, Paleo recipes, Hidradenitis suppurativa recipes.