Think, Eat, Be Healthy

Baked Cod With Fresh Fruit Salsa and Peruvian Purple Potatoes Recipe

fish, cod, baked cod, fresh fruit, fruit salsa, fresh fruit salsa, potato, purple Peruvian potatoes, leeks

Baked cod with fruit salsa and purple Peruvian potatoes

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).


fish, fresh fish, cod, cod filets

Cod filets ready for the oven

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.

microplane, zester, kitchen tools

Left-microplane, right-zester

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.

2 thoughts on “Baked Cod With Fresh Fruit Salsa and Peruvian Purple Potatoes Recipe

    1. John Rivard Post author

      Thanks for the kind comments, Michael! I really believe in a whole food based diet for health and will be trying hard to keep providing helpful information and tips to make this way of eating and living accessible to more people. Eating a whole food diet really is not as difficult, time consuming or expensive as many folks seem to think.

      Not sure what you mean by “my submit that I made some days ago”.