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Pan Seared Cod with Artichokes and Capers (Gluten and Dairy Free) // deliciousobsessions.com #realfood #paleo #primal

{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

Looking for a quick weeknight meal that is tasty enough to serve to guests or make for a special meal with a loved one?

This is it.

This Pan Seared Cod with Artichokes and Capers is my go-to when I am short on time, but I still want something a little fancier than ground beef and broccoli (which is my other favorite go-to!).

I always have cod in the freezer. When I purchase it, I portion it out into 1.5-pound portions so that I am ready to rock and roll when I need a fast and healthy dinner.

When purchasing fish, wild-caught is the way to go. That means these guys have had the chance to swim freely and eat what they are meant to eat. No over-crowding, poor quality feed, or antibiotics to prevent or stop disease. I think of wild-caught fish the same way I think of pastured, grass-fed beef, poultry, and any other quality meat.

Wild-caught cod comes from the cold waters of the Alaskan Pacific and offers wonderful health benefits. A four-ounce serving offers around 21 grams of protein and it is a good source of B12 and omega 3 fatty acids too.

I know you will be thrilled with how simple this recipe is to put together and how delicious it tastes. I hope you enjoy!

My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you!

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it's good to shop around! 🙂

Pan Seared Cod with Artichokes and Capers
 
I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! 🙂
Author:
Recipe type: Gluten and Dairy Free Main Dish
Ingredients
  • 1.5 pounds of wild-caught cod, cut crosswise into 4 inch pieces
  • Sea salt and freshly ground black pepper
  • 2 Tablespoons fat of choice (I have used lard or coconut oil, but gheeor butter would also be great choices)
  • 14.5 ounce can or jar of diced tomatoes (undrained)
  • 14 ounce can of artichoke hearts, drained and quartered
  • 1 tbsp. capers
  • Zest and juice of one lemon
  • Freshly sliced basil, optional
Instructions
  1. Heat a large skillet over medium-high heat and melt your fat.
  2. Season the cod pieces on both sides with sea salt and pepper.
  3. Lay the cod into the frying pan and sear for 2 minutes per side. Do not crowd the fish, do this in batches if necessary.
  4. Once the fish has been cooked, nestle all of the pieces into the frying pan and decrease the heat to medium.
  5. In a large bowl, combine the diced tomatoes with their juices, the quartered artichokes, and the capers.
  6. Pour the mixture over the fish and cover the pan.
  7. Let the fish and artichoke mixture simmer for 10 minutes.
  8. Sprinkle the lemon zest on juice over the fish and serve.
  9. Freshly sliced basil is a nice addition for a garnish. Enjoy!
 


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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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