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Baked cod with roasted Brussels sprouts and sautéed kale
Welcome to a delicious and nutritious recipe designed to support your weight loss journey with SOZA. This Low-Carb Baked Cod with Roasted Brussels Sprouts and Sautéed Kale is not only rich in protein, but it's also packed with flavors that will keep you satisfied and energized throughout the day. This dish is tailored to meet the dietary needs of diabetics and is fully compatible with the SOZA weight loss program.
Serve this delicious low-carb meal with a side of cauliflower rice or quinoa for added fiber. You can also drizzle some lemon juice over the cod for an extra burst of flavor. This dish pairs well with a refreshing cucumber and mint salad.
2 cod fillets (wild-caught preferred)
1 lb Brussels sprouts, trimmed and halved
4 cups kale, destemmed and chopped
2 tablespoons olive oil (organic, if possible)
1 lemon, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preheat the oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet lined with parchment paper.
Place the lemon slices on top of the Brussels sprouts.
Rub the cod fillets with the remaining tablespoon of olive oil, minced garlic, salt, and pepper. Place the fillets on the baking sheet alongside the Brussels sprouts.
Bake in the preheated oven for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
While the cod is baking, heat a non-stick skillet over medium heat. Sauté the chopped kale until wilted and tender, about 3-5 minutes. Season with a pinch of salt and pepper.
Once everything is cooked, assemble the dish by placing a bed of sautéed kale on each plate. Top with a cod fillet and a generous serving of roasted Brussels sprouts. Garnish with chopped parsley.
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