Wild Pacific Alaskan Cod with Brussels sprouts
Wild Pacific Alaskan Cod is high in EPA (omega-3 fatty acids) and DHA (docosahexaenoic acid) and low in mercury which can be toxic in high quantities. EPA and DHA reduce risk of heart disease, decrease blood pressure and keep your brain, eyes and nervous system healthy.
Brussels sprouts are high in vitamin C, K, vitamin A, B-6, folate, potassium and many other vitamins and minerals. It is also quite high in protein. Brussels sprouts are known to lower the risk of cancer thanks to its sulfur component. Vitamin K consumption improves bone health and the antioxidant vitamin C can help to fight skin damage caused by sun and environmental, reduces formation or wrinkles and improves the overall skin tone and texture, therefore, keeps us looking young. Just one serving of Brussels sprouts (about 1 cup) meets daily needs for vitamin C and K!
Ingredients for the Cod
3 or more pieces of Wild Pacific Alaskan Cod
1/2 cup of flour of your choice
1 tablespoon of Avocado oil, coconut oil or organic butter
sea salt and pepper
In a bowl, mix eggs with the flour until you have a smooth thick texture. If it is too runny, add more flour. Add about 1/2 teaspoon of salt and some pepper. Place the pieces of fish (lightly salted) in this batter and make sure it covers both sides of the fish. Heat the oil in a pan. Put the fish in a heated pan and cook for about 7 minutes or more (depending on the thickness of the fish) on each side until golden brown.
Ingredients for the Brussels sprouts
2 or more cups of Brussels sprouts
1 teaspoon of sea salt
1 - 2 tablespoons of melted coconut oil
Put your Brussels sprouts in a cooking dish, sprinkle with salt and coconut or olive oil. Preheat oven to 385 F (200 C), once ready, place in the oven and bake for about 25 minutes until tender.