Including fish in your weekly meal plan will help support brain health and cognitive function by increasing your intake of anti-inflammatory omega-3 fats like DHA and EPA. Regular intake of these beneficial fats can help slow cognitive decline and aging. We love this fish recipe for an easy weeknight dinner. It has a simple, yet nutrient-dense ingredient list and pairs well with whole grains like farro and wild rice.
Prep Time/Cook Time: 25 minutes
Yields: 4 servings
Yields: 4 servings
Ingredients:
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3 tablespoons extra-virgin olive oil, plus more for brushing
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1 tablespoon red wine vinegar or sherry vinegar
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1 shallot, sliced
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4 garlic cloves, rough chopped
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¼ teaspoon salt
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¼ teaspoon pepper
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2 cups cherry or grape tomatoes
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1 lemon – zest (set aside) and lemon slices
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1 – 1 ¼ lb cod fillets (4-6 pieces, 1” thick or more)
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Salt, pepper, and Aleppo chili flakes, to tase
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¼ cup basil leaves, torn
Directions:
- Preheat oven to 425 degrees F.
- Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
- While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish, between the tomatoes.
- Lower heat to 400 degrees F.
- Bake the fish for 8-10 minutes then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
- When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a few wilted basil leaves.
Notes:
This dish is best served warm and lasts in the fridge for up to 3 days. For greater omega-3 benefits, feel free to substitute salmon for the cod.
Adapted from: Feasting at Home
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