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Collard-Wrapped Wild Cod

Yields4 Servings
 1 lb wild-caught cod fillets (4 fillets, 4 ounces each)
 2 tbsp coconut aminos
 1 qt water
 4 collard leaves
 Black pepper, to taste
 2 tbsp coconut oil
 4 lemon wedges
1

Preheat oven to 375° F

2

In a baking dish, gently toss fish fillets with the coconut aminos, until the fish is covered with the sauce. Set aside.

3

Boil water in a small saucepan. One at a time, blanch the collard leaves for just a few seconds. Remove leaves, and lay flat on a cutting board. Cut off the tough ends of the collard greens, and place one fish fillet in the center of each collard green. Season the fish with cracked black pepper, and top each fillet with ½ tablespoon of coconut oil. Wrap the fish firmly in the collard leaves, and place seam side down in a shallow baking dish.

4

Bake uncovered for 20 Minutes

5

Serve with a lemon wedge

Tips
6

Other fish can be used in place of cod.

Ingredients

 1 lb wild-caught cod fillets (4 fillets, 4 ounces each)
 2 tbsp coconut aminos
 1 qt water
 4 collard leaves
 Black pepper, to taste
 2 tbsp coconut oil
 4 lemon wedges

Directions

1

Preheat oven to 375° F

2

In a baking dish, gently toss fish fillets with the coconut aminos, until the fish is covered with the sauce. Set aside.

3

Boil water in a small saucepan. One at a time, blanch the collard leaves for just a few seconds. Remove leaves, and lay flat on a cutting board. Cut off the tough ends of the collard greens, and place one fish fillet in the center of each collard green. Season the fish with cracked black pepper, and top each fillet with ½ tablespoon of coconut oil. Wrap the fish firmly in the collard leaves, and place seam side down in a shallow baking dish.

4

Bake uncovered for 20 Minutes

5

Serve with a lemon wedge

Tips
6

Other fish can be used in place of cod.

Collard-Wrapped Wild Cod

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