Mediterranean Fish
Asparagus with Almonds
Ingredients
- 2 cod fillets, patted dry (about ¾ lb; or use flounder)
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil, divided
- 1 small red bell pepper, diced
- 1 cup grape tomatoes, halved
- 12 pitted kalamata olives, coarsely chopped
- 1 clove garlic, minced
- 2 Tbsp chopped fresh basil
Instructions
- Season fish with salt and pepper. Cook fish in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork. Remove from skillet.
- Reduce heat to medium; add ½ Tbsp oil to skillet. Add bell pepper; cook 2 minutes.
- Stir in tomatoes and olives; cook 3 to 4 minutes or until tomatoes begin to soften, stirring often. Stir in garlic and basil; cook 15 seconds. Top fish with tomato mixture.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- ¼ cup chopped raw almonds
- 1 Tbsp ghee
- 2 Tbsp chopped fresh flat-leaf parsley
Side Dish Instructions
- Preheat oven to 450°F. Combine asparagus, nuts, and ghee on a rimmed baking sheet; spread in a single layer.
- Bake 8 minutes or until nuts are browned and asparagus blisters slightly.
- Place asparagus on a platter; sprinkle with parsley.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
