Mold Detox Friendly Herb-Baked Cod with Fennel and Leeks
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and thinly sliced
- 3 garlic cloves, thinly sliced
- ½ tsp salt, divided
- 4 cod fillets (about 6 oz each)
- ½ tsp sweet paprika
Ingredient noteDried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
- ½ tsp ground ginger
- ½ cup low-sodium chicken broth
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium heat until shimmering.
- 2
Add the leeks and fennel to the skillet with a pinch of the salt. Cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
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