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Paleo Chimichurri Cod - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 cups Parsley, Fresh
  • 1 cup Cilantro, Fresh
  • 4 teaspoons mince Garlic, Cloves
  • 1/8 teaspoons Red Pepper Flakes
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Lemon Juice
  • 1/2 medium Onion
  • 1/2 cups Olive Oil
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 pound Cod Fillet

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 ounces
  • 362 Calories
  • 29g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 187mg Sodium
  • 4g Total Carb
  • 0g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Life Made Full for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a blender, combine all of the ingredients except the cod. Work in batches if necessary.
  2. Blend until mostly smooth.
  3. Divide the cod and chimichurri sauce among the indicated number of freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the cod on a baking sheet covered with parchment paper.
  3. Bake at 450 degrees for approximately 7 minutes.
  4. Broil for 2-3 minutes, until fish flakes and is opaque.

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