Description
Say goodbye to boring boiled fish! This paleo and naturally gluten-free roasted black cod with warm tomato vinaigrette on seared rapini is delicious, heart-healthy and blood-sugar friendly!
Ingredients
- 4 pieces skinless black cod (about 4 oz. each)
- Sea salt and freshly ground black pepper
- Sweet paprika
- 1 teaspoon fresh thyme leaves
- 4 tablespoons extra virgin olive oil, divided
- 1 cup cherry tomatoes
- ¼ teaspoon hot pepper flakes
- 2 tablespoons slivered, pitted and drained kalamata olives
- 2 teaspoons balsamic vinegar
- 2 tablespoons minced, fresh basil
- 1 large clove garlic, thinly sliced
- 1 large bunch rapini (about 6 cups), rough ends trimmed and larger stalks peeled
- 1/3 cup filterd water
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Place your fish on prepared baking sheet and season with salt, pepper and paprika.
- Sprinkle with thyme and drizzle with 1 tablespoon of oil.
- Roast in preheated oven for 8 to 10 minutes or until fish is opaque and flakes easily when tested with a fork.
- Meanwhile, in a medium skillet, heat 2 tablespoons of oil over medium-high heat.
- Add tomatoes and hot pepper flakes; cook, stirring, for 3 to 4 minutes or until tomatoes are just starting to shrivel.
- Add olives and vinegar; cook, stirring, for 1 to 2 minutes or until olives are heated through.
- At this point, if the fish is not finished cooking, turn off the heat.
- Just before serving, reheat tomato mixture and stir in the basil.
- Meanwhile, in a large skillet, heat the remaining oil over medium heat.
- Add garlic and cook, stirring, until golden, about 1 minute.
- Add rapini and water; bring to a simmer.
- Reduce heat to low, cover and simmer, stirring occasionally, for about 5 minutes or until rapini is tender.
- Increase heat to medium and sauté, uncovered, until any remaining water evaporates.
- Season with salt and pepper.
- Divide rapini among serving plates.
- Place fish on rapini and spoon tomato mixture over fish.
- Enjoy!
Notes
If you don’t have fresh thyme leaves on hand, you can use ½ teaspoon of dried thyme in their place.
