Skin Benefits:
Cod- Contains Omega-3 fatty acids, helps with inflammation reduction and hydration
Carrots- Vitamin A, skin protection, collagen synthesization
Greek Yogurt- Probiotic to help regulate the skin health and gut-skin axis interactions
Lemon Juice- Vitamin C, lower sebum production
Lemon Dill Baked Cod:
Fresh or Frozen Cod (I used Target’s frozen option)
Dill seasoning
Lemon juice (1 tbsp or so)
Olive oil
Onion powder
(All seasonings at your discretion)
Roasted Carrots:
Whole Carrots
Olive oil
Salt/Pepper
Additional sides: Easy brown rice, roasted gold potatoes or sweet potatoes, or lentil pasta with olive oil
Topping:
Greek yogurt plain no sugar
To cook:
Add olive oil to 2 baking pans that are large enough to allow you to spread out the cod in one pan and the roasted carrots in the either. Set the oven to 375 degrees.
For the fish:
Add dill, onion powder, lemon juice and olive oil to the pan that the cod will go into. Mix together and then add cod to the pan, flipping it over a couple of times to coat the fish. Add an extra seasoning and place in the oven for 20-25 minutes or until the internal temperature is 145 degrees. (I like to use my handy dandy meat thermometer for this).
For the carrots:
Wash carrots, peel if you like. I personally leave the peel intact. Chop at an angle ¼ inch in size. Toss in olive oil, salt, and pepper. Bake at 375 degrees for 40-45 minutes. You want to be able to stick a fork in easily.
Plate with your side and add a dollop of plain greek yogurt on top.
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