Croatian Blackened Cod

How to make a traditional Croatian fish dish as a low carb version? Come and see….

In Croatia, cod is known as “Bakalar” and is usually served at Christmas as a hearty stew with potatoes. I decided to make this Croatian delicacy into a low-carb gluten free option and enjoy around the pool this summer. Cod is an easy and delicious fish to prepare. I decided to make it into a one sheet pan meal for easy prep and clean up. This dish is perfect for any night of the week. I added some radishes and broccoli along with lemon slices to make the dish pop.

Here is the recipe

Ingredients

2 pieces of Cod about 15 ounces or about 1 pound

4 tablespoons of extra virgin olive oil

3 tablespoons of your favourite cajun seasoning

1 lemon cut into think slices

4 radishes cut in half

1 head of broccoli

Salt/Pepper

THE PREPARATION: SO EASY

Directions

Set the oven on to 400 F

1. Clean and cut broccoli, and radishes. Lay the vegetables evenly on the sheet pan. Drizzle with two tablespoons of olive oil. Making sure to coat all the vegetables and season with salt.

2. Clean fish and pat dry with paper towel. Season with cajun spice. Rub two tablespoons olive oil onto the fish and set evenly on the sheet pan next to the vegetables.

3. Add the lemon wedges.

4. Back in oven for 15 minutes.

Serve

Remove sheet pan from the oven and place on nice tray. Remember to add charred lemon wedges and enjoy.

Low Carb Cream of Mushroom Soup

Am I crazy for thinking my kids will want to try this velvety cream of mushroom soup? Maybe, but I’m gonna try. Homemade cream of mushroom tastes so different than the canned stuff, plus my version is low carb which means no added flour or cornstartch.

Ingredients

1 1/2 pound of white mushrooms

1 shallot-chopped

2 cloves of garlic minced

2 tablespoons of grated ginger

1 tablespoon of extra virgin olive oil

2 teaspoons of salt

1 teaspoon pepper

1 cup of broth- I used beef broth- but use what you have or prefer

1/2 cup of heavy cream

Directions

1. Heat oil in a large pot, add shallots and sauté on medium heat for 2 minutes. Allow onions to get soft but not burn. Stir in garlic, and ginger.

2. Add mushrooms, salt and pepper. Stir and continue to cook until juices evaporate

3. Add broth and reduce heat

4. Cover and simmer for 10 minutes

5. In batches, blend the soup until smooth using your blender or immersion blender

6. Transfer pureed mushrooms to pot and add heavy cream

7. Simmer for another 3 minutes on low heat.

8. Season with salt and pepper and herbs like thyme, or parsley.