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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

Preheat oven to 375° F


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


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.


Bake uncovered for 20 Minutes


Serve with a lemon wedge


Other fish can be used in place of cod.

Nutrition Facts

Serving Size 1 fillet

Servings 0

Amount Per Serving
Calories 165
% Daily Value *
Total Fat 8g13%

Saturated Fat 6g30%
Cholesterol 49mg17%
Sodium 232mg10%
Total Carbohydrate 2g1%

Dietary Fiber 1g4%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.