This is a healthy whole food recipe that can be made with any fresh firm-fleshed white fish. This time I used cod but corvina, amberjack, grouper, mahi mahi, snapper and halibut all work well.
The fish is rinsed with cold water and patted dry. Lightly spray the skin side of the filets with organic olive oil using an air-pump sprayer(I use one made by Misto) and lay flat on a baking tray. Lightly spray the top of the fish with oil. Sprinkle with sea salt, freshly grated black pepper and fresh or dried herb(s) of choice(here, dried thyme as I am currently without a thyme plant in my herb garden). Preheat oven to 325 and bake until just done(flakes easily with a fork).
Make the salsa while the fish bakes. This salsa used one honey mango, one organic peach and one organic apricot cut into 1/4″ pieces(include the skins of the peach and apricot for maximum nutritional value). Add the juice of 1/2 lime or lemon and also the grated zest for extra citrus flavor and essential oils(I like to zest with a microplane). Add fresh cilantro, either whole leaves or chopped, to taste. I like to add finely diced red and green bell pepper, green onion and finely diced hot chile pepper as well for a little crunch and heat.
Halve the purple Peruvian potatoes into the basket of a steamer. Add thickly sliced leek and place over the boiling bottom of the steamer with a lid. Steam until the potatoes are just tender in the middle. To minimize dirty dishes I usually pour the water out of the steamer bottom and place the cooked vegetable there. Drizzle with a little avocado, almond, walnut, grapeseed or olive oil, sea salt and black pepper to taste and toss well.
This is a quick and easy two pan meal that takes about 45 minutes from start to finish. You can give this recipe a real tropical twist by using mango, papaya and pineapple or orange for the salsa fruits.