Greek Poached Cod

This recipe is completely gluten free, paleo, and even Whole30 compliant! Throw in some diced, cooked bacon for a little extra flavor. If you're not doing a Whole30, this is delicious with feta cheese sprinkled on top! Serve over greens, whole wheat pasta, or roasted veggies.


1 tbsp olive oil 

1/4 cup diced red onion

1/2 tsp minced garlic

2 14.5 oz cans diced tomatoes (try fire roasted!)

2 tbsp chopped sun dried tomatoes

2 tbsp chopped kalamata olives

1/4 tsp salt

1/4 tsp black pepper

2 Wild Pacific Cod portions, defrosted

Chopped parsley for garnish (optional)


1. In a large skillet, heat olive oil over medium heat.

2. Add the onions and cook until translucent, 3-5 minutes.

3. Add garlic and cook until fragrant, about 1 minute.

4. Add diced tomatoes, sun dried tomatoes, kalamata olives, salt, and pepper. Stir to combine. Bring to simmer.

5. Add the cod fillets and spoon a little sauce on top. Cook for 4 minutes, flip, and cook for an additional 4 minutes.