Seared Cod & Lemon White Beans


2 Cod Fillet

1/8 tsp Sea Salt

1 tbsp. Avocado Oil

1 Garlic (cloves, minced)

1 tsp Thyme (fresh, minced)

1/3 cup Cherry Tomatoes (halved)

1/3 cup Organic Chicken Broth

1 cup White Navy Beans

2 1/2 cups Arugula

1 tbsp. Lemon Juice

2 2/3 tbsps. Pitted Kalamata Olives


  1. Season the cod with sea salt and preheat a skillet over medium heat. Add the avocado oil to the pan then add the cod. Cook for 4 minutes per side, until cooked through. Remove from the pan and set aside.

  2. In the same pan, reduce the heat to medium-low and add the garlic. Cook for one minute, then add the thyme and cherry tomatoes. Cook for 2 to 3 minutes. Add the chicken broth and beans and let it simmer for 3 to 5 minutes. Add the arugula, lemon juice and olives and stir until the arugula is wilted.

  3. Divide the bean and vegetable mix between plates and top with the cod. Enjoy!

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