Fish with Fennel & Nigella Seeds
Servings 4 servings
Ingredients
- 2 tablespoons ghee coconut oil, butter or duck fat
- 4 white fish fillets washed and patted dry
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to broil at 450°F (230°C). Set the top rack in the oven to be about 10 inches (25 cm) from the top.
- Line a cookie sheet with parchment paper and grease the sheet with the fat of choice. Lay your prepared fish fillets down.
- Using a spice grinder or mortar & pestle, grind the fennel, nigella, and sea salt into a powder. Sprinkle the spice mixture on to your fish fillets, coating evenly.
- Place the fish into the preheated oven, baking for 8-12 minutes, depending on the thickness of the fish. When you can easily flake the fish, it is cooked through. Take it out of the oven and
- Serve immediately!
Notes
Freshness tip: Use white fish such as cod, haddock, plaice, or pollock. The thicker the fish, the longer it will need to cook in the oven. Seek out fish that was frozen soon after catch, to reduce histamine. Defrost in a quick cold-water bath for 30 minutes, patting dry before preparing for the oven.
Variations
Low salicylate: use ghee or duck fat
AIP: not recommended
Description: Fish is the original fast food. The nigella seeds help to break down histamine coming in through food, and fennel seed is a well-loved spice, known to help support digestive function.
Serving Suggestion: Serve with a simple salad and fried plantain for a satiating dinner on a busy weeknight!