Cod is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking. Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.
Cod promotes cardiovascular health because it is a good source of blood-thinning omega-3 fatty acids as well as an excellent source of vitamin B12 and a good source of vitamin B6. For people suffering from atherosclerosis and diabetic heart disease, cod fish is probably one of the best sources of meat. Those who consumed this fish on a regular basis were seen to show decreased risks of heart attack. Rich in many vitamins and minerals, cod fish helps in overcoming any deficiencies in adolescents and adults. It is a rich source of potassium, which is necessary for regulating blood pressure, maintaining acid-base balance and monitoring a proper fluid balance in the body.
However, choose broiled or baked, never fried cod, if you want to live a healthy lifestyle. Here’s a suggestion for a delicious, healthy cod recipe.
Oven roasted cod with couscous salad (serves 4)
2 soaked cod steaks (from the thicker sections of the cod) – split in two halves for serving
1/2 cup of extra virgin olive oil
8 cloves of garlic
1 bunch of spring greens
10 small potatoes
1/2 teaspoon of bicarbonate of soda
Place the cod steaks (skin side down) on a baking tray lined generously with olive oil, cover with finely chopped garlic and pour the remaining olive oil over the cod.
Bake cod for about an hour, basting it with the oil once.
Serve with a delicious couscous salad.