Enjoy our a delicious recipe designed to support your optimal thyroid health. Our flavourful dish combines fish and nutrient-packed seaweed, rich in essential minerals and omega-3 fatty acids. Boosted with iodine and selenium from ingredients like brazil nuts, crucial for thyroid function. This recipe offers a tasty way to nourish your thyroid and enhance your energy and overall vitality.
Ingredients:
- 4 cod fillets
- 1/2 cup Brazil nuts, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup cauliflower rice (I use a whole cauliflower to make this)
- 1 tablespoon olive oil
- 1/4 cup dried seaweed (such as nori or wakame), finely chopped
- 1/4 cup cucumber, diced
- 1/4 of an avocado
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Method:
- Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- In a small bowl, mix together the finely chopped Brazil nuts, olive oil, Dijon mustard, salt, and pepper.
- Pat the cod fillets dry with paper towels and place them on the prepared baking sheet.
- Spread the Brazil nut mixture evenly over the top of each cod fillet, pressing gently to adhere.
- Bake the cod in the preheated oven for about 12-15 minutes, or until the fish is cooked through and the nuts are golden brown.
- While the cod is baking, prepare the seaweed cauliflower salad. To make the cauliflower rice, chop up a whole cauliflower, add it to a high speed blender for 2 minutes, until it’s minced. If you want your salad warm, you can warm the cauliflower rice with broth to further nourish your gut.
- In a large bowl, combine the cauliflower rice, finely chopped seaweed, diced cucumber, avocado, fresh lemon juice, olive oil, salt, and pepper. Mix well to combine.
- Serve the Brazil nut-crusted cod alongside the seaweed cauliflower salad. Enjoy your flavourful and thyroid-friendly meal!