The Hot Flash DietTM for May 2024 is Mediterranean Cod, although you could use haddock, halibut, or hake instead. It is perfect for those days that are more summer-like in temperature. According to Traditional Chinese Medicine, the thermal properties of the cod, hake, and halibut are all “neutral.” The zucchini, lemon, and marjoram are “cooling” and the tomatoes and sea salt are “cold” to balance the “warm” onions and garlic. As you can see from the picture, you can either place the veggies on the bottom of the dish or on top of the fish.
400°F Bake time: 25-30 minutes Serves 2
½ small onion, diced
1 small clove garlic, minced
1 small zucchini, quartered and thinly sliced
2 plum tomatoes, seeded and chopped
10 to 12 oz. cod (or other fish like haddock or hake) filets cut into two ½-inch thick pieces
Seasoning:
2 TBSP olive oil
2 TBSP lemon juice
½ tsp sea salt
1 tsp fresh or ¼ tsp dried marjoram (Mediterranean), oregano (Greek), or thyme (Provençal)
Few grinds of pink peppercorns
Combine the onion, garlic, zucchini, and tomato pieces in a small bowl and stir. Place vegetable mixture in the bottom of a generously oiled oven-proof dish that will comfortably hold the fish without overlap. Top the vegetable mixture with the fish.
Mix the oil, lemon juice, salt, and herb of choice, and pink peppercorn grindings in a small bowl and spoon this over the fish and vegetables.
Cover with foil or a lid and bake at 400°F for 15 minutes. Remove covering, spoon some of the juices over the top layer, and bake uncovered for 10 to 15 more minutes until fish is flaky.
Serve with a tossed salad and bread, spinach and rice, or green beans and boiled new potatoes. Have black pepper or red pepper flakes available for family members.
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