Keto Salt & Pepper Cod With Cucumbers + Tomatoes
How to Make It
Step 1
Slice the cherry tomatoes in half. Peel the skin from the cucumbers, removing some of the skin and leaving some intact. Cut the cucumbers in half the long way and deseed them with a spoon. Then into half again the long way. Slice the cucumbers into ½” slices. Combine them with the cherry tomatoes. Add the lime juice and salt. Adjust salt and lime to your liking. I used ¼ t of kosher salt, but then added an additional small pinch of salt. Place salad in the fridge.
Step 2
Preheat a medium nonstick skillet until hot. Add 2 t avocado oil. Place 2 cod fillets (4 oz each) in the skillet and cook for 5 minutes on the first side. While it is cooking, season the tops with ¼ t kosher salt and the black pepper. Use freshly cracked pepper, if possible. Once browned and halfway cooked, place the skillet in the oven at 350 F for 5-7 minutes or until the fish is cooked through and the internal temperature has reached 145 F.
Step 3
Serve the fish hot alongside the cool cucumber tomato salad.
Ingredients
- Cod, Atlantic, cooked – 16 oz
- Avocado Oil – 2 teaspoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Black Pepper – ¼ teaspoon
- Tomato Raw (includes Cherry, Grape, Roma) – 2-½ cup, sliced
- Cucumber – 1 medium
- Lime Juice, Fresh – 2 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp