Clean. Anti-inflammatory. Low FODMAP. Light and nourishing family meal! My family loved this so much we made it twice in one week. I enjoy how easy, satisfying and nutrient dense it is. We work with many clients on various gut protocols and love to create CLEAN recipes with zero fuss.
Ingredients:
1.5 lbs of Wild Cod (cut into 2 inch cubes–this fed 3 pp in our family)
Marinade:
Handful of chopped dill + extra to add after cooked
3 tbsp of fresh minced ginger
1 tbsp of turmeric (add more if you like!)
1 tsp of cayenne (add more to your liking)
Juice from 2 lemons
2 tbsp of melted coconut oil (for marinade)
1 tbsp of maple syrup or honey
Splash of water
Salt + Pepper (to your liking)
1 medium head of bok choy (use leaves to fill entire sheet pan)
1 small purple onion (chopped)-can omit if doing Low FODMAP–purple onion adds great color!
2 tbsp of sesame seeds
Add extra fresh dill to garnish
1. Preheat broiler + line sheetpan with parchment paper
2. In a large bowl make the marinade, then fold in the wild cod cubes. Ensure all is coated well. Marinade at room temperature for at least 15 minutes.
3. Arrange bok choy + sliced onion in even layers on sheet. Pour the fish + any extra marinade on Bok Choy. Broil until Cod is fully cooked. 7-12 minutes (depending on your oven).
4. Add fresh dill + sesame seeds prior to serving
5. Pairs well with basmati rice. Can also do lettuce boats with the rice + sheet pan concoction.
Adapted from Phoebe Lapine’s “SIBO made simple” Cookbook
With gratitude & love,
Christine and Stephanie
