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Baked Cod Loin with Spring Vegetables pickled onions & capers

Active Time: 40 minutes / Cook Time: 12 minutes

Makes 2 servings, plus 2 servings leftover spring vegetables


  • 1 medium red onion, sliced thinly
  • 2 tablespoons balsamic vinegar
  • 2 cod loin fillets
  • Salt and pepper to taste
  • Juice from 1 small lemon
  • 1 tablespoon ghee or coconut oil
  • 1 medium zucchini, cut into half-moons
  • 1 medium summer squash, cut into half-moons
  • 1 sweet red bell pepper, cut into strips
  • 6 asparagus spears, trimmed and cut in half
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons capers
  • 1 tablespoon chopped fresh dill


  1. Preheat oven to 350 degrees F.
  2. Toss sliced red onion with vinegar. Let stand while you prepare the rest of the meal.
  3. Season cod fillets with salt and pepper. Set in an oven safe baking dish and squeeze lemon over top.
  4. Bake for 10-12 minutes in the oven, or until flaky. Transfer to a plate and cover to keep warm.
  5. While the cod is baking, heat ghee or coconut oil over medium heat in a large skillet.
  6. Add zucchini, yellow squash, red pepper strips, asparagus, fresh parsley, salt and pepper.
  7. Sauté for 4-5 minutes or until the vegetables just start to tenderize.
  8. Drain vinegar from onions and add capers, fresh dill, and salt and pepper.
  9. Plate cod over vegetables and top with pickled onion mixture reserving 2 small portions of vegetables for lunch the next day