Baked Cod with Olive and Caper Pesto
Want another sneak peek inside my new book, Discover Your Nutritional Style? Here’s a recipe you’ve got to try from one of my favorite Integrative Medical Doctors, who also happens to love good food.
My colleague, Dr. Mark Hyman, is the author of The Blood Sugar Solution and six other bestselling books. He’s an internationally recognized leader and advocate in the field of functional medicine. He shared this delicious, savory recipe to be included in my book, and I’m happy to share it with you, today.
Healthy Omnivores, get your forks ready, this is a recipe that will have you considering seconds.
Ingredients:
1 cup pitted Kalamata olives
1/4 cup capers, drained
1 tablespoon lemon zest
3 tablespoon lemon juice
1 cup roughly chopped fresh
parsley
2 garlic cloves
1/2 cup raw walnuts
1/4 cup extra virgin olive oil
4 4- to 6-oz cod fillets
Preparation:
Preheat oven to 350°F. In a food processor, combine the olives, capers, lemon zest, lemon juice, parsley, garlic, and walnuts and process for 20 seconds.
Drizzle in the olive oil while the motor is running; pulse to combine. Spread about 1 tablespoon of the olive and caper pesto onto each fish fillet. Place the fish in a greased ovenproof dish. Bake for 20 minutes. Makes 4 servings
I’ve got more celebrity recipes, tips for winter, and hot advice on creating your own Nutritional Style inside my book, Discover Your Nutritional Style. Order your very own copy today as your go-to guide all year long.
