Seafood is a excellent source of protein for your Whole30 meals, but it isn’t always easy to find a convenient, reliable source of top quality, wild-caught fish. That’s why we’re excited about our newest Whole30 Approved partners at Sizzlefish, who are passionate about sourcing the very best seafood and delivering it directly to you.
Their Whole30 Approved collection includes all wild-caught varieties, frozen at the peak of freshness and express shipped right to your door. The selections are packaged in serving-size portions, making it easy to pick the size you want and prepare Whole30 meals for you or your family in minutes. Sizzlefish is committed to making good seafood easy, providing you with the healthiest, best-tasting fish on the market for your favorite Whole30 recipes.
[Tweet “Meet the #Whole30 Approved collection @sizzlefishfit. Wild-caught fish straight to your door!”]
Beyond sourcing and selling the freshest fish possible, the Sizzlefish team is also committed to providing you with delicious Whole30 recipes. We love their Instagram feed, filled with gorgeous ideas for seafood dishes (many of them Whole30 compatible or easily modified to be compatible) and the Whole30 Recipes tag on their blog.
Sizzlefish is offering 10% off your first order! Check out their Whole30 Approved collection and use the code WHOLE30 to receive your discount.
Pistachio Baked Cod with Tahini Zucchini Noodles
1 large egg
1 Tbsp water
1/2 cup unshelled pistachios
2 Sizzlefish Wild Atlantic Cod loins, thawed
1/2 cup tahini
1 Tbsp lemon juice
1 tsp coconut aminos
3 Tbsp water
1 tsp dried tarragon leaves
2 large zucchinis, spiralized
1 Tbsp coconut oil
PREHEAT the oven to 350 F. Prepare a glass baking dish and set aside. In a bowl, whisk together the egg with 1 tablespoon of water.
PLACE pistachios in a blender and pulse several times until roughly chopped and small enough to make a crust. Transfer pistachios to a plate.
DIP a cod loin into the egg wash then immediately into the pistachio mixture coating only the front of the cod. Place the cod on the glass baking dish. Repeat for the other cod loin.
BAKE at 350 F for 30 minutes or until flaky. While the cod bakes, make the tahini sauce by whisking the tahini, lemon juice, water, coconut aminos and tarragon leaves together in a ramekin. Set aside.
BRING a small skillet to medium heat with a little coconut oil and place spiralized zucchini in it. Cook 3-5 minutes until zucchini is tender. Transfer zucchini to a plate, top with tahini sauce and a piece of pistachio baked cod. Enjoy!
Ready to try Sizzlefish? Use the code WHOLE30 to recieve 10% off your first order of fish from their Whole30 Approved collection.
This post was sponsored by Sizzlefish. Thank you for supporting our Whole30 Approved partners.