Oh, My Cod! An Easy, Healthy Fish Recipe We Just Had to Share

If you eat one healthy thing this year, eat this fish. Please know that this recipe isn’t just good for your body (it has 32 grams of protein and is packed with monounsaturated fat!) but it’s delish. I asked Scott Uehlein, chef with Canyon Ranch, to send me his nutritious-tastes-great-meal. Let’s all try it! Now.

Clinton Kelly Healthy Cod

Cod With Olive Salsa and Artichoke Fritters


  • 1 c. quartered grape tomatoes
  • ½ c. roasted, diced fennel
  • ½ c. chopped mixed olives
  • 1 tbsp. fresh lemon juice
  • 1 tsp. grated lemon rind or zest
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 tbsp. fresh parsley
  • ¼ tsp. fresh oregano
  • 4 4-oz. cod fillets
  • 1 tsp. extra-virgin olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • Artichoke Fritters
  • ½ lb. frozen artichoke bottoms
  • 2 large egg whites (about 4 tbsp.)
  • 3 tbsp. grated Parmesan cheese
  • ½ tsp. minced garlic cloves
  • 1 tbsp. minced shallots
  • 1 tsp. parsley
  • Pinch freshly ground black pepper
  • 3 tbsp. all-purpose flour
  • ½ tsp. baking powder

TIP: Frozen artichoke bottoms can be purchased at most major grocery stores. To roast fennel, cut bulb in half, spray lightly with canola oil and roast on a baking sheet at 350° F for 25 minutes until golden. Add a little water to the pan, cover and continue roasting for 20 more minutes, or until soft.


  • Combine ingredients for olive salsa in a medium bowl and set aside.
  • Heat olive oil in a large sauté pan over medium-high heat. Season fish with salt and pepper. Sauté fish for 3 to 5 minutes on each side, or until white and done.
  • In a large saucepan, boil artichoke bottoms in salted water (¼ cup of salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and julienne artichokes.
  • In a large bowl, fold together egg whites, artichokes, Parmesan cheese, garlic, shallots, parsley and pepper. Slowly mix in flour and baking powder into artichoke mixture.
  • Heat a large nonstick sauté pan, over medium heat and spray with canola oil. Using a ⅓ cup measuring spoon, scoop artichoke mixture into pan untill none is left and then flatten each with a spatula. Sauté fritters on each side until cooked through.
  • Top each cod fillet with ⅓ cup olive salsa and serve with 1 artichoke fritter.

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