Oven Baked Cod Fish with Spring Vegetables

Oven Baked Cod Fish with Spring Vegetables | Autoimmune-Paleo.com

Have you noticed that something has changed in the air? Spring is finally here and with it comes the promise of sunshine and warmer days. I also noticed a change in my appetite and food choices. Hearty winter dishes have been replaced by lighter meals, with lots of green vegetables and fresh herbs.

I am always amazed by the bounty and abundance of vegetables that we can actually eat on the autoimmune protocol. Such a variety ensures that we never get bored! I don’t know that I am eating #morevegetablesthanavegetarian, but I am definitely looking forward to my daily dose of colorful and nutritious fruits and veggies!

I have been trying to incorporate more seafood in our diet because I am always looking for new ways to consume nutrient-dense foods. Our local Costco has a nice selection of wild caught fish if you get there early! I love it because I can stock up on fresh fish, like the cod I used in this recipe. I will make a big batch that will last us for several meals.

Substitutions: If you don’t have cod on hand, you can use any kind of white fish instead, like tilapia or halibut.

Serving suggestion: Don’t overcook your vegetables! I like them better when they still have a little crunch, especially when paired with fish. Plus it looks prettier on your plate!

Oven Baked Cod Fish with Spring Vegetables | Autoimmune-Paleo.com
Oven Baked Cod Fish with Spring Vegetables
Prep time
Cook time
Total time
This recipe is 100% autoimmune protocol compliant.
Recipe type: Fish
Serves: 4
  • Fish
  • 1½ lbs fresh cod filets (6 oz per person)
  • 2 tbsp extra virgin olive oil, divided
  • ½ tbsp sea salt
  • ½ tbsp dill
  • ⅓ cup chopped scallions
  • 1 lemon, sliced

  • Vegetables
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cups finely chopped leeks
  • 4 cups chopped yellow squash
  • 1 tsp sea salt
  • Fresh cilantro, for garnish
  1. Preheat oven to 350 degrees F.
  2. Coat the bottom of a 9x13-in glass baking dish with 1 tbsp olive oil.
  3. Arrange the fish fillets so they don't overlap.
  4. Drizzle the fish with 1 tbsp olive oil, then add salt, scallions, and slices of lemon.
  5. Cook in the oven for 20 minutes.
  6. Meanwhile, warm up 3 tbsp olive oil in a large skillet over medium heat.
  7. Add the onions, leeks, yellow squash, and salt.
  8. Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender but not mushy.
  9. Serve each portion of cod with a serving of vegetables and some freshly chopped cilantro for the garnish.
  10. Bon appétit!


About Sophie Van Tiggelen

Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.


Leave a Comment

Rate this recipe: