This dish was inspired by my trip to Greece and is the best beauty secret. Loaded in heart healthy fats, it helps to keep your heart healthy and skin glowing. Black cod is an excellent source of Omega 3 fatty acids reducing inflammation in the body, keeps hormones in check and moisturizes the skin from the inside out. The Olives and Olive Oil are a rich source of vitamins A and E, both of which protect the oils on the surface of your skin from free-radical damage. They help to strengthen connective tissues, improving skin tone and protecting against UV radiation. They also have a rich phenol content which protects skin against oxidization. Plus, the acidity of the lemon and saltiness of olives and capers round out the richness of the fish making a fresh, healthy and delicious meal.
Here is the recipe I made on CBC’s Steven and Chris
Ingredients:
- 4 five-ounce black cod filets;
- 2 tablespoons extra virgin olive oil;
- 2 teaspoons honey;
- 1 teaspoon oregano;
- sea salt and pepper;
- ¼ cup lemon;
- 3 tablespoons extra-virgin olive oil;
- 1 garlic clove, minced;
- 1 tsp oregano;
- Freshly ground black pepper;
- ¼ cup green olives, pitted and chopped;
- 1 teaspoon capers
Directions:
For marinade: Whisk all ingredients in bowl and pour over fish in glass casserole dish. Marinate for about an hour. In mean time, make the vinaigrette: add lemon juice, olive oil, garlic, oregano, pepper to a bowl and mix well. Stir in green olives and capers. Remove fish from marinade. Place on greased grill over medium heat or grill pan, and cook about 5 minutes per side. Transfer fish to serving dish and top with lemon olive vinaigrette.
