Marinated baked cod

Over the past few years, I have experimented with various dietary approaches to enhance my digestion and overall health.

One of the courses I took was a four-month program developed by Hilda M. Jónsdóttir, which leveraged her accumulated knowledge to assist individuals in enhancing their health and attaining comparable levels of success to those she herself has achieved.

Although I am not currently adhering to this strict diet due to my numerous health issues, I gained valuable knowledge and a collection of recipes that I still utilize to this day from participating in the program.

Being part of a closed Facebook group during the course was beneficial as it allowed members to share their progress and recipes. One woman in the group shared a fish dish recipe, which I have since recreated numerous times.

Since there are only two of us in the house, I usually have enough leftovers of this dish to use for another dinner or to take to work as lunch. Unfortunately, I don't have much space in the freezer, but it would be ideal to freeze half and serve later when I don't feel like cooking or going to the store.

Ingredients:

• white fish

• avocado oil
  

• pearl onions

• pesto

• green olives

• capers

• spinach

• tomatoes

• mushrooms

• coconut cream

Instead of marinating the fish earlier in the day with avocado oil, pearl onions, pesto, olives, capers, spinach, and cherry tomatoes as the original recipe suggested, I now simply combine all the ingredients in one dish and bake them in the oven. Afterwards, I serve it with rice.

While the diet during the program was quite strict, we used specific products such as Santa Maria's coconut cream. Nowadays, I opt for ingredients that are dairy-free. I enjoy using oat cream (even though it's not entirely gluten-free) and topping the dish with Violife grated cheese.