Wild Alaskan Pacific Cod

AIP Baked Cod with Root Vegetables

Anti-inflammatory, autoimmune-protocol-friendly comfort food

Following the Autoimmune Protocol (AIP) doesn't mean sacrificing flavor. This one-pan baked cod uses only AIP-compliant ingredients: no nightshades, no seed-based spices, no eggs, no dairy, and no grains. Wild Alaskan Pacific cod is paired with nourishing root vegetables like sweet potato, beets, and turnips, seasoned exclusively with fresh herbs, garlic, and turmeric. It's a deeply satisfying, anti-inflammatory meal that supports gut health and immune balance.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each), thawed
• 1 large sweet potato, peeled and diced (1/2 inch)
• 2 medium beets, peeled and diced (1/2 inch)
• 2 medium turnips, peeled and diced (1/2 inch)
• 3 tablespoons extra-virgin olive oil or avocado oil
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, minced
• Sea salt to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven: Set to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Roast the root vegetables: Toss sweet potato, beets, and turnips with 2 tablespoons oil, garlic, turmeric, thyme, rosemary, and salt. Spread in a single layer and roast for 15 minutes until starting to caramelize.
3. Prep the cod: While vegetables roast, pat cod dry and drizzle with remaining oil. Season with sea salt and a sprinkle of fresh thyme.
4. Add cod to pan: Push vegetables to the sides and place cod portions in the center of the baking sheet.
5. Bake together: Return to the oven and bake for 10-12 minutes until cod is opaque and flakes easily (internal temp 145°F) and vegetables are tender and golden.
6. Serve: Plate the cod over a generous helping of roasted root vegetables. Garnish with fresh parsley.