Eating clean and on a ketogenic diet can be a challenge – but it does not need to be hard.

This flavorful fish dish is a great source of the fats we love, and quite easy to make.

2 T Red Palm oil

2 T MCT oil

3 T Red wine vinegar

1/2 tsp Italian seasoning

1/2 tsp Himalayan salt

2 shallots, have and thinly sliced lengthwise

1/2 C Finely chopped pistachios

1/2 C Almonds, sliced

1 tsp Fennel seeds crushed

4 Skinless wild-caught cod fillets

6 oz Arugula greens

Preheat oven to 425
In a large bowl, whisk together the olive oil, vinegar, and spices – adding the shallots – marinate while prepping the dish.
In a small bowl mix the nuts and fennel seeds with 1 T oil
Place the fish on a greased baking sheet, and brush with the remaining oil. Season with salt and pepper to taste.
Make sure to divide the nut mixture evenly among the fillets.
Bake until the fish starts to flake in the center, typically 10-12 minutes.
Toss the shallot mixture with the greens and season with salt to taste.
Divide the salad among the plates to serve – topping each with the warm fish and serve!

Nut Crusted Cod and Pickled Shallots