Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

I am on my 3rd day of Whole30 and I am doing pretty well. Definitely struggling a wee bit here and there but I am totally dedicated to getting this done, so here is another recipe that I will be enjoying soon and to give you guys ideas for a really healthy and fresh dinner.

I am also just kind of obsessed with the colors of this dish which are tricking my eyeballs into thinking that maybe it isn’t like the dead of winter here in Seattle. It almost looks like Spring, or gasp! Even Summer!

Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

And with the fresh herbs and sweet cherry tomatoes it kind of tastes like Summer too. Well, we can pretend right?

Also, please notice these gorgeous Baby New Potatoes with Fresh Herb Sauce- also super easy and so delicious.

You will have a 15 minute dinner (or 20 with the potatoes!) not bad, not bad at all…

Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

Roasted Cod and Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce filets of cod
  • ⅛ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon paprika
  • 12 ounces cherry tomatoes
  • 3 tablespoons olive oil
  • kosher salt
Instructions
  1. Preheat the oven to 450 degrees. Using a sheet of foil, create a make-shift tray (with edges) by folding the edges over to make a barrier (it will keep all of the juices in the foil.)
  2. Place the two filets in the foil and sprinkle them with the onion powder, kosher salt and paprika. Drizzle them with a half tablespoon of olive oil each. Place the cherry tomatoes around the fish and drizzle them with the other two tablespoons of olive oil and sprinkle them with kosher salt.
  3. Place the tray in the oven and roast the fish for 10 minutes until it is just cooked through and flakes apart and the cherry tomatoes have split their skin and started to caramelize around the edges.
  4. Serve the fish with the tomatoes and spoon the juice that has collected in the foil over the fish. I like to serve this with Baby Potatoes with Fresh Herb Sauce.

 

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Categorized: Dinner, Fish, Paleo, Recipe Index
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Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

I am on my 3rd day of Whole30 and I am doing pretty well. Definitely struggling a wee bit here and there but I am totally dedicated to getting this done, so here is another recipe that I will be enjoying soon and to give you guys ideas for a really healthy and fresh dinner.

I am also just kind of obsessed with the colors of this dish which are tricking my eyeballs into thinking that maybe it isn’t like the dead of winter here in Seattle. It almost looks like Spring, or gasp! Even Summer!

Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

And with the fresh herbs and sweet cherry tomatoes it kind of tastes like Summer too. Well, we can pretend right?

Also, please notice these gorgeous Baby New Potatoes with Fresh Herb Sauce- also super easy and so delicious.

You will have a 15 minute dinner (or 20 with the potatoes!) not bad, not bad at all…

Paleo Roast Codd and Cherry Tomatoes from HeatherChristo.com

Roasted Cod and Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce filets of cod
  • ⅛ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon paprika
  • 12 ounces cherry tomatoes
  • 3 tablespoons olive oil
  • kosher salt
Instructions
  1. Preheat the oven to 450 degrees. Using a sheet of foil, create a make-shift tray (with edges) by folding the edges over to make a barrier (it will keep all of the juices in the foil.)
  2. Place the two filets in the foil and sprinkle them with the onion powder, kosher salt and paprika. Drizzle them with a half tablespoon of olive oil each. Place the cherry tomatoes around the fish and drizzle them with the other two tablespoons of olive oil and sprinkle them with kosher salt.
  3. Place the tray in the oven and roast the fish for 10 minutes until it is just cooked through and flakes apart and the cherry tomatoes have split their skin and started to caramelize around the edges.
  4. Serve the fish with the tomatoes and spoon the juice that has collected in the foil over the fish. I like to serve this with Baby Potatoes with Fresh Herb Sauce.

 

Recipe by Heather Christo (http://heatherchristo.com)