Baked Almond-Crusted Cod With Sauteed Bok Choy and Bell Peppers
By: Kettle and Fire
Published: Tuesday, November 14, 2017 - 9:07am

Ingredients




2 sprigs rosemary leaves minced
2 sprigs parsley leaves minced
2 sprigs oregano leaves minced
1/2 cup stone ground mustard
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
4 tablespoons avocado oil
2 pounds fresh Rock Cod filets or your favorite white fish
2 red bell peppers thinly sliced
6 baby bok choy stems and leaves separated and coarsely chopped
1 lemon sliced into wedges

Preparation

1 Heat oven to 350°F. 2 In a small bowl, mix half the herbs, mustard, apple cider vinegar, and a pinch of salt and pepper until all ingredients are fully incorporated. 3 Grease a 9 x13 inch baking dish or pan with 1 tablespoon of the avocado oil and place the fish on top. 4 Spread an even layer of the mustard mixture over the top of each fillet. Evenly distribute slivered almonds on top of each fillet. Drizzle a thin layer of avocado oil and another pinch of salt over the almonds. 5 Transfer to the oven and bake until the fish is flakey and opaque, about 10 minutes. Then broil for 2 minutes to brown slightly. Quickly remove from the oven. 6 In a large frying pan over medium-high heat, warm 2 tablespoons of avocado oil. Add pepper and bok choy stems and cook, stirring, until softened, about 2 minutes. Add the bok choy leaves and cook until wilted, about 1 minute. 7 Remove from the heat and stir in a few generous pinches of salt and pepper. 8 Plate in large bowls with the veggies on the bottom with the fish on top. Spoon the juices from the baking dish over the fish. Garnish with a slice of lemon and remaining fresh chopped herbs.

About

This SIBO-friendly dish is a simple collection of flavors combined to create something greater than the sum of its parts. A delicate white fish (we used Rock Cod, but any white fish will do), fresh garden herbs, stone ground mustard, and a bed of SIBO-friendly vegetables are all plated beautifully and packed with flavor.