In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
We’re all looking for light, nutrient-dense, veggie-packed recipes. Here, I’m taking a break from the predictable (chicken breast!) with flavorful baked wild cod. Serve alongside sautéed greens for a well-rounded dinner.
WHY I LOVE THIS RECIPE
This mild-tasting white fish is forgiving enough for the most timid home cook and baking it in the oven makes it essentially foolproof. While cod isn’t high in omega-3 fatty acids like salmon, it’s still a great source of lean protein, B-vitamins, and minerals. Plus it’s relatively low in mercury. Look for frozen wild-caught cod for the freshest tasting option. It’s also typically less expensive than buying from the fish counter.
Feel free to switch up the nuts and herbs as desired: I also love dill, basil, macadamia, walnuts, and pumpkin seeds. And while the fish cooks, make my sautéed zucchini with spinach and capers for a quick veggie-packed side.
(Photos: Erin Parekh)