Fish is the ultimate keto food. It’s the “super food” of the low carb world. My cod with tomato and herb salsa recipe is simple to make, delicious, and (because it’s low carb), very healthy.
This recipe is from Gordon Ramsay’s Home Cooking:
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✅Cod with Tomato & Herb Salsa
Total Carbs Per Serving: 6.1g
Total Net Carbs Per Serving: 4.2g
471 Calories/42g Protein/31.4g Fat/1.9g Fiber
🔔To keep the carb count down, I reduced the lemon juice in half.
You can use any whitefish you’d like. I picked wild cod for it’s omega-3s and mild taste. However cod is a lean fish so this recipe is a bit protein heavy. So I’m serving this with a small watercress-avocado salad with a high (healthy) fat dressing.
4 tbsp. Olive oil
2 Fillets, about 5 ounces each
8 oz. Cherry tomatoes, halved
10 Small black olives, pitted
Sea salt and fresh ground black pepper
¼ C Fresh cilantro
¼ C Fresh basil leaves
Juice from 1/2 Lemon (about 1 tablespoon)
1. Heat 3 tablespoon of olive oil in small saucepan over low heat. Cut the tomatoes in half and add to pan along with olives, salt and pepper. Cook for 1-2 minutes. Set aside.
2. Remove the cilantro and basil leaves from stems. Chop herbs; reserving a small amount for garnish, add the herbs to salsa and stir to combine.
3. Role a lemon on cutting board to release it’s juices. Cut the lemon in half and squeeze the juice from half a lemon into the salsa and stir.
4. Next, heat a large frying pan on high heat. When pan is hot add 1 tbsp. of olive oil; when the oil is hot add the fillets. Cook for 2-3 minutes until fish is dark golden and opaque 2/3 up the fillet.
5. Flip the fillet and cook for another minute, basting with pan oil, until fish is cooked through.
6. To serve, sit the fish on top of the salsa and garnish with reserved basil and cilantro.
🔔Cooking note: I’d recommend following the cooking time for the tomatoes closely. I went a little longer than 2 minutes and many of the tomatoes lost their shape. It was still delicious, but I’d prefer a less mushy salsa.
🔔🔔Cooking Thick Fillets
My husband (the fish chef) recommends you do the following:
Preheat the oven to 350. Follow step 4 as written above, but use an oven-proof skillet. When it comes time to flip the fillet (step 5), add 1 tbsp. of butter to the pan, flip the fish and place in oven for 6-8 minutes. For the final 2-3 minutes of cooking, baste the fillets.