Cod baked with preserved lemon and fresh basil.

• 2 tablespoons Garlic-Infused Oil (made with olive oil, or purchased equivalent, divided)
• 1- pound (455 g) cod loin, (cut into 2 pieces)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a preserved lemon, (rinsed under cool water and chopped)
• 3 tablespoons torn fresh basil leaves, (divided)
• 2 tablespoons torn fresh flat leaf parsley leaves

1. Position the rack in the middle of the oven. Preheat the oven to 400°F (200°C).
2. Drizzle 1 tablespoon of the oil on the bottom of a roasting dish. Place the cod in the dish and season lightly with salt and generously with pepper. Scatter the preserved lemons all over the cod along with 2 tablespoons fresh basil. Drizzle the remaining oil on top.
3. Roast the cod for about 10 minutes or until it is cooked through. It should look opaque and flake easily with a fork.
4. Remove the dish from the oven and scatter the remaining basil and the parsley on top. Serve immediately.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From FODMAP Everyday (Dédé Wilson)

View original ↗

Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.