02 Jan Best Baked Cod Ever

A while back Dr. Kremer decided to do an ALCAT Food Sensitivity Test on himself (he actually did this one). The results were earth-shattering (ok not really but I did cry a little); both chicken and beef came back as severe intolerances. I suppose this makes sense considering that we have atleast a half of grass-feed beef and 3 or 4 whole organic chickens in our freezer at any given time (you can develop sensitivities to foods eaten in excess for prolonged periods of time. I’ve done it myself with eggs. No fun!). Good bye chicken and beef! Hello cod, salmon, halibut, turkey, elk, venison, bison, shrimp, clams! There really are a lot of replacements for chicken and beef, you just have to be creative. So we started eating more cod. I really love cod, its relatively affordable (in terms of fish) and its a wonderful source of protein. I just really don’t like the flavor OR texture. So, I guess you could say that I really don’t love cod after all I was just making the family eat it because it was cheaper than salmon and halibut every other night. So I decided to find a way to make cod just a little more enjoyable. This recipe did the trick. Seriously, best cod I’ve ever had RIGHT HERE. Try it. I hope you love it as much as we do!

Ingredients 

Marinade

• 1/4 cup avocado oil
• 1.5 tbs dijon mustard
• 1 tbs mayo
• 2 tbs water
• 1/4 tsp dill OR parsley
• 1/4 tsp garlic
• 1/4 tsp salt
• 1/4 tsp onion powder
• 4 cod fillets

Steps:

1. Combine all ingredients except cod for marinade. Add cod and marinate at least 24 hours for best results (I usually mix this up when making dinner the night before).
2. Preheat oven to 375
3. Place cod in a piece of tin foil. Pour in extra marinade if you wish.  Wrap, sealing carefully then place in baking dish so it doesn’t leak cod juice all over your oven (trust me on this one. I learned the hard way).
4. Bake about 10-15 minutes or until cod just starts to flake off with fork. DO NOT OVERBAKE (your cod will taste like rubber if you do).