LEMON COD

by Janna Breslin

INGREDIENTS

¼ cup ghee

4 medium cod fillets, skinless

2 garlic cloves, minced

1 tablespoon parsley, finely chopped

1 teaspoon mustard

1 shallot, chopped

2 tablespoons lemon juice

2 tablespoons coconut oil, melted

A pinch of sea salt

Black pepper to taste

Lemon wedges for serving

DIRECTIONS

In a bowl, mix parsley with ghee, mustard, garlic, shallot, a pinch of sea salt, pepper and lemon juice and whisk well. Heat up an oven proof pan with the coconut oil over medium-high heat, add fish, season with black pepper to taste and cook for 4 minutes on each side. Spread ghee mix over fish, place in the oven at 425 degrees F and bake for 10 minutes. Divide between plates and serve with lemon wedges on the side.

NUTRITIONAL VALUE

Fat: 21 g

Carbs: 2.5 g

Protein: 20.7 g

Total Calories:  275 Calories

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