Cod alla Diavola - Whole30, Paleo

Cod alla Diavola is a rich, spicy and surprisingly easy recipe that happens to be Whole30 and Paleo friendly. Try it with roast potatoes or zucchini noodles.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F. Rinse cod filets under cold water. Pat dry with paper towel & set aside.

Step 2

Add EVOO & garlic to a cold sautée pan & set over medium heat (tip: this will allow the garlic to slowly heat & infuse oil). Cook until garlic starts to bubble (approximately 2-3 minutes). Add smoked paprika and cook 30 sec.

Step 3

Add tomato passata and cook 6-8min or until sauce is reduced by 1/4 – stir regularly to avoid burning.

Step 4

Add capers, chili oil, raisins, half the pine nuts and water. Stir to incorporate, taste for seasoning & adjust salt & pepper as needed.

Step 5

Nestle the cod filets in the sauce. Brush tops of each filet with EVOO & season with pinch of cracked pepper.

Step 6

Transfer to oven and cook 10-12min or until fish reaches internal temp of 135F.

Step 7

Remove from oven & garnish with fresh parsley & remaining pine nuts.

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