Baked Cod, Spiced Greens & Paprika Sweet Potatoes

This delicious lunch idea is particular suitable for those with Vata/ Pitta Prakruti or with a Vata/ Pitta imbalance.

When I’m working with new clients I often have to work with reducing Pitta first. I recommend only to consume white fish such as Cod, Seabass or Plaice for a little while. Red fish such as Salmon, Tuna, as well as Seafood can be heating and is best avoided until the fire element (inflammation) in the body is reduced.

This meal contains all the 6 gunas (tastes) which is important in Ayurvedic cooking. This provides a sense of satisfaction in the body, reduces cravings and the need to snack in between meals.

• 1 Cod steak

• 1 large Sweet potato

• 4 stalks of Rainbow Chard

• 1 clove of garlic

• 1 tsp smoked paprika

• 1 tsp dried thyme

• I/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp Ghee

• Olive Oil

• Fine grating of sheep’s cheese

• Salt & pepper

Roast the Sweet Potatoes in the olive oil, smoked paprika, salt and pepper.

Peel the garlic, smash it and add it to a small bowl. Drizzle in some olive oil and add the dried thyme and a slice of Lemon. Mix it up well then toss in the cod steak, giving it a few turns in the bowl.

Place on a greased oven tray with the lemon on top.

Roast alongside the sweet potatoes for about 20 minutes. See my previous recipe for how to make the pan-fried Ayurvedic greens. (we need to include instructions here Maya )

Serve the Cod on top of the sweet potatoes and greens with a fine grating of Sheep’s cheese and black pepper.