Baked Cod with Spring Vegetables, the AIP Way

This dinner is built around a simple truth: a careful way of eating can still fill a plate generously. A baked fillet sits over a heap of cooked vegetables, more volume and color than you might expect, and the 2 parts cook side by side, so dinner is on the table in about 30 minutes.

Cod is lean, mild protein and a source of iodine and vitamin B12, both involved in thyroid function and in nerve and blood health, nutrients that matter while the body is doing steady repair work. The leeks and yellow squash give the dish its bulk and its gentleness, and yellow squash, a summer squash and not a nightshade, earns its place here easily. Dill, scallions, and cilantro keep the flavor bright.

A fish was given for this meal, worth a quiet thanks before you cook it. Lay the lemon slices over the fillet, let the vegetables sweat slow and soft, and plate it with some care. A plate this full of real, whole food is its own kind of abundance.

Ingredients

For the fish:

• 1.5 pounds fresh cod fillets (about 6 ounces per person)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 tablespoon dill
• 1/3 cup chopped scallions
• 1 lemon, sliced

For the vegetables:

• 3 tablespoons olive oil
• 1 medium onion
• 4 cups chopped leeks
• 4 cups chopped yellow squash
• 1 teaspoon sea salt
• Cilantro, to garnish

Swaps made: none beyond the source's own AIP adaptation. The recipe is already nightshade-free, grain-free, dairy-free, egg-free, nut-free, and seed-free.

Method

• Heat the oven to 350F and oil a glass baking dish.
• Lay the cod in the dish and season it with the olive oil, salt, dill, and scallions. Arrange the lemon slices over the top.
• Bake at 350F for about 20 minutes, until the fish is opaque and flakes easily.
• While the fish bakes, warm the olive oil in a skillet over medium heat. Add the onion, leeks, and squash with the salt, cover, and sweat them about 15 minutes until tender.
• Spoon the vegetables onto plates, set the baked cod on top, and garnish with cilantro.

*Adapted from a-squirrel-in-the-kitchen*