cod, I love you
This white wine cod recipe is simply divine and will have you feelin’ like a fancy chef for your next cozy, date night in. It’s pretty much exactly Sivan Ayla’s to a tee because I actually don’t think it’s possible to improve it. Breakdown as follows - cheers!
INGREDIENTS
✧ 4 tbsp EVOO
✧ 1/2 tsp crushed red pepper flakes
✧ 3 large garlic cloves, minced
✧ 1 pt cherry tomatoes, cut into halves
✧ 1/4 c dry white wine
✧ 1/2 c fresh basil, finely chopped
✧ 1/2 fresh lemon juice
✧ 1/2 tsp fresh lemon zest
✧ 1/2 tsp himalayan salt
✧ 1/4 tsp fresh cracked black pepper
✧ 1 1/2 lbs fresh wild caught cod, cut into 4 pieces
✧ 1 bunch asparagus
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
INSTRUCTIONS
1. Preheat the oven to 375º
2. Heat olive oil in a saucepan over medium heat. Add crushed red pepper and garlic, sauté for 1-2 minutes, until fragrant
3. Add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistering (but still holding their shape), about 10-12 mins
4. Add the white wine, stir and allow the mixture to simmer
5. Stir in the basil, lemon juice, lemon zest, salt and pepper and cook for 2 minutes
6. Transfer the sauce into a bowl and set aside until needed
7. Season both sides of the fish with salt and pepper
8. Using the same (now empty) pan, add more olive oil over medium heat
9. Place cod in the olive oil and cook until golden brown, about 5 minutes
10. Flip the cod over in the pan carefully, then place the pan into the oven for another 5 minutes
11. Pour the white wine tomato mix over the cod and serve immediately
Some functional food for thought —
ORGANIC WINE
Let’s talk a little about the importance of buying organic wine and preferably natural wine when we can find it! Since there is no government standard for “natural” wine, it can tend to be even harder to identify than organic wine and even organic wine isn’t always labeled. However, per my guiding principal, organic is always better than non-organic! So, seek it out. One simple reason for this is that we are what we eat (or drink) all the way down to the soil our food is grown in, this includes the grapes of our wine. Organic winemakers are very mindful of their soil health, stewards of the environment and are sustainably conscious. I would also like to imagine, small family run wineries are highly involved and concerned with the integrity of their product and keep practices mindful. So, the wine is off to a great start out the gates, good tasting energy and all. In addition to this, organic wine is organic — so it does not involve the use of harsh pesticides or other harsh chemicals or genetic modification that we would not want to see done to our food. The reason why natural wine technically levels things up is that some organic wine can have additives such as yeast and use technological manipulation during the fermentation process that natural wine would not. So, because natural wines contain no additives, we often see lower sugar levels and less of a hangover/headache/congestion that we can experience from non-natural wines. Bottom line, organic is highly preferably to non-organic and it’s ideal to get to know your winemaker ;)
ASPARAGUS
Asparagus is low in calories and is an excellent source of fiber, as well as essential vitamins and minerals, particularly folate and vitamins A, C and K. Folate is vital for a healthy pregnancy and many important processes in the body, including cell growth and DNA formation. The antioxidant rich nature of asparagus makes it an easy nutrient dense addition for fighting oxidative stress. Rich in vitamin E and glutathione, as well as various flavonoids and polyphenols, including powerful flavonoids quercetin, isorhamnetin and kaempferol, all of which have been found to have blood pressure-lowering, anti-inflammatory, antiviral and anticancer effects.
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
