GF Crispy Fried Cod and Spinach Greens

After a long winter with little to no sun exposure, our bodies need all the vitamin D it can get. So during the late winter and early spring I like to eat plenty of foods rich in this vitamin because for many of us sun exposure may not happen until April or May. There are many sources of food that provide Vitamin D but the best source of D is from the sun. Make sure during those warm months of the year you get sunshine for at least 20 minutes a day.

On of my favorite fish to eat, Cod, is not only high in vitamin D but also contains healthy omega-3 fats, protein, and has the least saturated fat and cholesterol of all animal products. Add this super food into your diet by trying this very simple recipe that is not only gluten-free but free of most food allergies and intolerance's like: wheat, corn, soy, dairy, eggs, and nuts.

Ingredients
2 cod fillets
unrefined extra-virgin olive oil
1 cup brown rice flour
kosher or sea salt
freshly ground black pepper
1 tablespoon paprika

-Heat olive oil in a frying pan on medium high heat
-Mix brown rice flour, salt, pepper, and paprika in a bowl, rinse the fish and coat with the flour mixture
-Cook fish on each side until browned and crispy, about 5 minutes on each side.
-Squeeze fresh lemon juice over fish.

Serve organic crispy fried fish with freshly steamed organic spinach and quinoa.

Enjoy this fantastic fish dish!