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Baked Cod with Salsa Verde and Roasted Carrots

Tender cod and sweet roasted carrots meet a garlicky parsley-caper salsa verde, with green beans tucked onto the tray for a cozy, simple supper.

Fits Celiac, Hashimoto's, PCOS and 11 more diets

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Baked Cod with Salsa Verde and Roasted Carrots
35 mintotal
1servings
10ingredients

Ingredients

  • 180 g cod fillet, skinless, pin-boned
  • 150 g carrot, cut into batons
  • 100 g green beans, trimmed
  • 1.5 tbsp olive oil
  • ¼ tsp fine sea salt
  • ½ tsp fennel seeds, lightly crushed
  • 1 clove garlic, finely grated
  • 15 g flat-leaf parsley, finely chopped
  • 1 tbsp capers, rinsed and chopped
  • ½ lemon, zest and juice

Method

  1. Toss carrots with oil and salt; roast at 425°F until tender.20 min timer
  2. Mix fennel, garlic, parsley, capers, lemon zest, juice, and remaining oil.
  3. Pat cod dry; season with crushed fennel and a pinch of salt.
  4. Add beans and cod to the tray; bake until cod reaches 145°F/63°C.12 min timer
  5. Spoon the parsley-caper sauce over the fish and vegetables.

Why it works

  • Celiac disease: Cod, vegetables, herbs and capers are prepared without grain products or sauces containing gluten.
  • Gluten-free: The dish uses plain fish, vegetables, herbs and capers, with no wheat, barley, rye or malt.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Keto recipes, Low-GI recipes, Sheet pan recipes, Comfort food recipes, Gluten-free dairy-free recipes, Gluten-free Italian recipes.