New Video!!! You won’t be shocked that I have one more keto recipe for you! But even if you are not remotely interested in Keto, I think that you are going to absolutely love this recipe. However, if you are trying to eat in a specific way, this recipe checks A LOT of boxes! Keto, Paleo, Whole30, Low-Carb, Gluten Free, Dairy Free and more.
Hi! Writing this on the heels of a rather hectic weekend that we spent with the girls down in LA. Little Coco had a bunch of work obligations (which is down right hilarious to say out loud) and we all tagged along. I mentioned last week that we were making a bit of a celebration out of the weekend, and it culminated in the Disney Rainbow Ball which was cuteness overload. (I hope you caught my insta-stories about it! I will pop them in the highlights reel for a few days so you can see!)
Also, in true Seattleite desperation, we hit the rooftop pool at the hotel we stayed at, despite the fact that it was only 67 degrees. To us it was hot, and we were full bore swimsuits on, swimming and hanging next to the pool despite the moderate temperature and partly cloudy sky. ROOKIE MOVE: no sun screen. It seemed like the most harmless couple of hours. Only it wasn’t!!! We are all burned to a crisp. Ironically, considering our coloring Pete is the worst, probably followed by Coco. But those two are already turning a nice DARK brown color. I on the other hand have lobster thighs and shoulders which are requiring a rather steady diet of Tylenol they are so uncomfortable! I don’t anticipate a tan developing ever. Just wrinkles and sun spots. Sigh….
Ok, Let’s get to the food. This Recipe was actually created last summer when I was dabbling in Keto- I made it a ton and eventually got to this fattier version (I was on Keto!!) for the spicy tomato garlic confit. YUMMMM.
I pile it on what was otherwise a really simple roasted fish recipe and it makes it POP! I know you will love it just as much!
- Roasted Fish:
- 1 pound cod filet
- 2 tablespoons olive oil
- 1 lemon, zested and sliced into 3-4 slices with ends reserved
- Kosher salt and black pepper
- Spicy Tomato Garlic Confit:
- 1 pound cherry tomatoes
- 1 fresh red fresno chili, sliced (or ¼ teaspoon red pepper flakes)
- 3-4 Cloves garlic, roughly chopped
- Sprig of fresh thyme
- ⅔ cup olive oil
- Kosher salt
- Preheat the oven to 375 degrees.
- For the Spicy Tomato Garlic Confit:
- In a small pot combine the tomatoes, fresh chile, thyme, chopped garlic and olive oil (along with a generous sprinkle of kosher salt.)Bring to a simmer over medium heat and then reduce the heat and let simmer on the lowest heat for at least 20 minutes and up to an hour. This is also great to refrigerate up to a few days and then reheat as needed.
- Roasted Fish:
- Line a baking sheet with foil and place the fish filets on the foil. Season with kosher salt and black pepper and then zest a lemon onto the fish. Slice the center of the lemon into about 4 slices and nestle them in with the fish. Use the remaining ends and squeeze the fresh lemon juice onto the fish filets. Place the fish in the preheated oven and bake for about 8 minutes.
- Remove the fish from the oven and serve with the baked lemon slice and top with the caramelized spicy tomato garlic confit sauce.
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A fond lover of fish.
really nice dish! Tomato confit too, and Keto works for me just fine, so thank you
I really enjoyed the video. You’re a natural! Looks yum, I’m trying it tonight.