Treat yourself to fine coastal dining in your own home with this Basil & Tomato Cod! Wild-caught cod is one of the best sources of Vitamins B12 and D—powerful vitamins for flowing out cancer. Pair this meal with ocean sounds meditation music to give yourself some more waves of love on your mini beach stay-cation. Bon Voyage!

Ingredients:

• 4tbsp coconut or avocado oil, divided
• 1/2 tsp crushed red pepper flakes (or more if you want more spice)
• 4 large cloves garlic, minced
• 1-pint cherry tomatoes, half of the pint sliced in half, and the other left whole
• 1/4 cup chicken stock (or optionally use dry white wine) (add more stock if you want more of a stew, less if you want a small amount of sauce)
• 1/2 cup fresh basil, chopped
• Juice of one lemon
• Zest of one lemon
• 1/4 tsp ground black pepper
• 2 fillets of wild-caught cod

Directions:

• Preheat oven to 375 degrees
• Heat 2tbsp of oil in a pan and add garlic and red pepper flakes, sautéed until fragrant 
• Add in tomatoes and cook until they are softening but still hold shape, about 9 minutes
• Add in chicken stock (or white wine) and stir to combine
• Add in basil, lemon juice, lemon zest, and cook for a few minutes to combine flavors. Set sauce aside in a bowl
• Heat remaining oil in a pan and add cod, cook until golden brown, about 5 minutes
• Place the cod in the oven and bake for an additional 5 minutes or until cooked through 
• Pour sauce over fish and serve over cauliflower or roasted veggies, enjoy!