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Low FODMAP Cod with Preserved Lemons & Basil

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Low FODMAP Cod with Preserved Lemons & Basil

Before you think that Cod with Preserved Lemons & Basil sounds uber fancy schmancy, hear me out.

Low FODMAP cod with preserved lemons & basil in decorative glass baking dish

I had no idea what to cook one summer night. I happened to have some Preserved Lemons in the fridge from months ago – they last a long time – and this Low FODMAP Cod with Preserved Lemons & Basil dish came together FAST!

Stock That Pantry

I am constantly reminding people that just because you are cooking low FODMAP doesn’t mean you can’t eat really well. And having your fridge and pantry shelves stocked with high quality dried herbs, really good quality Garlic-Infused Oil and many condiments from which to choose will make your cooking easier, more enjoyable and tastier!

In the summer I have fresh herbs right outside my kitchen, too, but these can always be purchased.

It is true that I am a professional cook, but there are MANY avid home cooks out there and if you haven’t checked out our preserved lemons recipe yet, I invite you to.

And once you do have preserved lemons around, you will want to use them. Try them with our Moroccan Chicken, as well. But back to the fish…

Low FODMAP cod with preserved lemons & basil in decorative glass baking dish

(BTW if you are a self-proclaimed foodie, please join us at Low FODMAP for FOODIES on Facebook).

So crank up the oven, prep your fish in the time it takes for the oven to preheat, and dinner is then about 10 minutes away.

cod with preserved lemons & basil in decorative glass dish on brown surface
5 from 2 votes

Low FODMAP Cod with Preserved Lemons & Basil

Our Low FODMAP Cod with Preserved Lemons & Basil is quick and easy and elegant enough for guests! Make sure you have your Preserved Lemons made first.

Makes: 3 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

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

Notes:

Tips

  • Adding some green or black olives is a lovely addition. Simply scatter them on right before roasting. A dusting of paprika is nice, too.
Course: Dinner, Main Course
Cuisine: American

Nutrition

Calories: 213kcal | Carbohydrates: 1g | Protein: 27g | Fat: 11g | Cholesterol: 64mg | Sodium: 786mg | Fiber: 1g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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