Placeholder_Icons_158x138_Recipe1375.jpg

Cod with Chickpeas & Artichokes

Cod with Chickpeas & Artichokes Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 whole organic lemon, cut in wedges
  • 2 medium organic carrots, cut into ½-inch pieces
  • 3 Tbsp. organic extra virgin avocado oil
  • 2 cloves organic garlic, thinly sliced
  • 2 Tbsp. organic, grass-fed butter
  • 24 oz. Alaskan cod fillets 4-6 oz pieces
  • 1 tsp. freshly ground pepper
  • 2 oz. organic shiitake mushrooms, caps quartered
  • 1 dash Celtic sea salt
  • 1 c. organic chicken broth
  • 1 small organic onion, sliced ½ inch thick
  • 1 9-ounce package frozen artichoke hearts, thawed & drained
  • 1 16-oz can organic chickpeas, drained
  • 2 Tbsp. organic flat-leaf parsley, chopped
Instructions
  1. In a large skillet, melt the butter in 2 tablespoons of the oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over medium high heat, stirring occasionally, until lightly browned, 6 minutes. Add the chickpeas and broth, season with half the salt and pepper to taste and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley. In a large nonstick skillet, heat the remaining oil over medium-high heat. Season the cod fillets with remaining salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they’re white throughout, about 3 minutes longer. Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.
 

 Name: Email: We respect your email privacyPowered by AWeber Email Newsletters 
Nutrient Information Per Batch

1924.21 kcal Calories, 467.01 mg Calcium, 159.81 g Carbohydrate, 349.16 mg Cholesterol, 77.8 g Total Fat, 41.88 g Fiber, 13.01 mg Iron, 468.79 mg Magnesium 5301.36 mg Potassium, 159.13 g Protein,240.44 mcg Selenium, 2515.6 mg Sodium, 9.39 g Sugars, 10 mg Zinc, 21.49g Saturated fat, 0 trans Fat, 38.05 g Monounsaturated fats, 11.44 g Polyunsaturated fats, 22562.1 IU Vitamin A, 4.51 mg Vitamin B6, 0.24 mcg Vitamin B12, 145.39 mg Vitamin C, 311.36 IU Vitamin D, 5.85 Vitamin E, 153.59 mcg Vitamin K, 720.17 mcg Folate,1.03 mg Vitamin B1(Thiamin),9.93 mg Vitamin B3(Niacin),1.33 mg Vitamin B2(Riboflavin), 1.34 mcg Lycopene, 765.06 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0.43 g EPA, 0.81 gDHA,2144.52 mg Phosphorous, 3.99 mg Manganese, 4241.94 mcg Alpha carotene, 10560.4 mcg Beta carotene, 0.96 mcg Beta cryptoxanthin, 0.07 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Tubers
  • No Grains
  • No Nightshade
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


Speak Your Mind

*

Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber