Lemon Baked Cod with Garlic and Tomatoes Recipe

Ingredients

• 2 cod fillets, about 6 ounces each (or use your favorite white fish)
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoon fresh parsley, chopped
• 4 cherry tomatoes, halved
• baby spinach leaves

• Salt and pepper
• 2 tablespoons coconut oil for cooking
• Non-stick cooking spray

1. Preheat oven to 400°F.
2. Add the coconut oil to a small pot and set over low heat.
3. When the oil begins to sizzle, add the garlic and cook for about 60 seconds.
4. Stir in the lemon juice and remove the pot from the heat.
5. Coat a glass baking dish with non-stick cooking spray.
6. Add the fish and sprinkle with salt and pepper. Rub with your hands to coat evenly.
7. Spoon the garlic mixture over the fish, sprinkle with fresh chopped parsley, add the halved tomatoes and bake for 14–16 minutes, until opaque throughout.
8. Sauté the spinach in some of the juices from the fish for about 1 minute. Mix well to ensure it receives a good coating of juices.
9. Serve the fish on a bed of baby spinach and drizzle with any remaining juices.