27 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Mediterranean Style Cod

Fad diets come and go but one diet that continues to be ranked as the healthiest diet by the medical profession is the Mediterranean diet. The foods that are available in the region consist of fresh fruits and vegetables, fish and seafood and olive oil. All these foods can be combined in so many different ways that you will never get bored eating this style of cooking,

This simple recipe is one of the ways I incorporate these ingredients into my diet. Any firm white fish can be substituted for the cod. I suggest that you play around with different seasonings each time you prepare the fish to keep the recipe fresh and enticing to you and your family.

Ingredients
1 ½ pounds wild cod filet
4 plum tomatoes, chopped
4 scallions, chopped
12 black Kalamata black olives, pitted and diced
1 teaspoon finely chopped garlic
2 tablespoons extra virgin olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1 lemon, cut into slices
salt and pepper to taste

Equipment: non-metallic platter, large skillet to hold fish in one layer

Instructions
• Place cod on a platter.
• Mix 1 tablespoon of lemon with 1 tablespoon of olive oil and rub it on both sides of the fish and let it sit for 10 minutes before cooking.
• Heat skillet until hot. Place the fish in the skillet and cook it about 5 minutes a side, or until cooked to your liking. I like my fish slightly opaque.
• Remove the fish to a cleaned platter.
• Add the remaining 2 tablespoons olive oil to the skillet and cook until oil is hot.
• Add the tomatoes, scallions, olives and garlic to the skillet and cook over medium heat for 3-5 minutes.
• Add 2 tablespoon of lemon juice, salt, pepper and any accumulated juices from the fish and cook for an additional minute.
• Remove skillet from heat and stir in the parsley.
• Spoon the vegetables over the fish, and surround with the sliced lemon.

Serves 4

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