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It has only been in recent years that I have been eating, in earnest and great appreciation, foods like prosciutto, brussels sprouts or cod. Sad, I know. But I was raised with neither an appreciation for nor an awareness of food’s value. Its origins, its meaning, its ways of preparation were lost on me. (And this is coming from parents who both owned a restaurant!) So it’s little wonder that it took a major life change to shift my attention. Now, a dish like this Crispy Cod with Prosciutto and Brussels Sprouts is a welcome meal at our table. Hallelujah!
Now, despite health struggles, I have come to a place where I cherish foods like prosciutto and brussels sprouts. In fact, I can’t really imagine life without them. Life is richer because of foods like these.
Let’s take a closer look at the ingredients found in this Crispy Cod with Prosciutto and Brussels Sprouts:
Besides being an excellent source of B vitamins, cod also has high levels of iodine, selenium and protein. Because Atlantic cod is considered vulnerable to extinction, I only eat it once or twice a month. But it is always a welcome departure from our typical dinner fare!
This type of cured meat, when made traditionally (i.e. cured for long periods) is a perfectly fine addition to a Paleo or Autoimmune Paleo diet. Consume it in moderation. Always check ingredient labels, making sure it doesn’t contain chemicals or any unfamiliar ingredients. And go for the good stuff.
How I love thee, brussels sprouts. As part of the cruciferous family, you not only help protect against cancer, you fight free radicals. You are one of the very best sources of Vitamin K, a hard to source vitamin that we greatly need to help move calcium where it needs to go. I always try to remember to eat you with fat so my body can actually utilize the Vitamin K it is receiving!
Made from only one ingredient, yuca root, these are the perfect AIP-substitute for panko bread crumbs. Although I used Mission Heirloom’s product, I’ve heard from several people that these Casabi Casabe Artisan Flatbread are equally good! You could also substitute cassava strips . Though I haven’t tried using these in this dish, I have used them very successfully in another baked chicken recipe. So they should work very well here!
The mellowness of the cod, punctuated by the crispy yucan breading and lightly caramelized brussels sprouts is so divine. Throw in the buttery prosciutto, its sweetness mixing in with the cod and veggies, and you’ve got a drool-worthy dish. But not so fancy that your little ones can’t enjoy (in fact, watch them gobble it up, as mine did)!
Enjoy, friends. If you make this, don’t forget to #letscreatethesweetlife. It fills our hearts to see you enjoying our food.
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This recipe is featured on Phoenix Helix’s Recipe Roundtable #217!! Lots of delicious (and varied) AIP-recipes abound!
Crispy Cod with Prosciutto and Brussels Sprouts
Cod made crispy with a yucan coating and served alongside crispy prosciutto and lightly-caramelized brussels sprouts. This one-sheet pan meal is AIP + Paleo and Whole30 compliant.
- 1 pound cod
- 4 ounces cassava bread or cassava strips
- 1/4 cup parsley
- 1 teaspoon sea salt, plus extra for sprinkling over
- 1/2 cup coconut milk
- 12 ounces brussels sprouts
- 3-4 ounces prosciutto
- 1 1/2 Tablespoon solid cooking fat
Preheat oven to 450 degrees. Cover a large baking sheet with parchment paper or silicone mat. Cut cod into 4 pieces.
Cut cod into 4 pieces.
Place cassava strips or cassava bread in food processor and pulse until finely ground. Add to a large plastic bag.
Chop parsley fine, then add to bag along with 1 teaspoon sea salt. Shake bag to mix contents.
Pour coconut milk into small bowl.
Cut brussels sprouts in half and spread around outside of pan, making some space in the center for cod.
Cut the prosciutto into small pieces (or tear apart with hands) and sprinkle on top of brussels sprouts.
Taking your cod one piece at a time, dip in coconut milk then place in plastic bag and rotate till fully coated. Place in center of baking pan.
Spread the 1 1/2 Tablespoons of solid cooking fat over the brussels sprouts and prosciutto.
Bake for 10-15 minutes, until fish flakes easily with fork. Check midway and toss veggies and prosciutto around. Serve alongside some roasted sweet potatoes or a simple side salad. Enjoy!!