The Start of the Low Sodium Life....A wake up call.....And hey look, there's Fish

So I went for a physical this week because earlier in the week my body was talking to me.  My body wasn't saying good things either.  It was saying, your grossly overweight and you use too much salt.  So if you can't see that on your own, i'm going to make your heart beat to the theme of Hawaii Five-O.

Well as you can imagine I heard the music.  Went to see the doctor and got a few x-rays and some blood work. I don't know what the blood will tell me but I know it won't be smiling.  So that was it.  I had gotten back on the exercise routine a few weeks ago so I knew I had to continue that.  But the real issue for me is Salt and portion control.  As you know from reading, I like food a little too much.  Even my doctor said that having this blog is a bad idea.  But I find writing it to be therapeutic and now that I have to change my eating habits a bit, I could use all the therapy I can get.

So the Doctor said to me since I know how to cook, I should know how to cook without salt. Truth is I really don't.  Every thing I read and watch, everyone seasons everything with salt and pepper.  Everything!!!   So I have to be clever with flavor because I like my food to be full flavored.

So last night I decided to try to cook without salt.  I went to the market and got two pieces of Captains cut Cod.  I like the Captains cut because it's a meatier cut and it's mostly the same size all the way through.  So that allows it to cook evenly.  Regular Cod is equally delicious but sometimes I find that you need to cook it so the thicker part is fully cooked and that in turn dries out the thinner parts.

So I started out with about 1/4 cup of minced Shallots and about 6 cloves of garlic that were rough chopped.
I sauteed them till they were fragrant and they were soft. I took it off the heat and let it cool a little bit.  I added about 1/2 a tsp. of oregano to the mixture as it cooled.

I then placed the fish into a casserole dish and turned up the oven to 400 degrees.  I put some olive oil on the fish to coat it.  Now from the photo it may seem like a lot but it was less than I usually put so it was a step in the right direction.

I then took the cooled shallot/garlic mixture and coated the top of the fish and then sprinkled some red pepper flakes on top.

I baked it for 10 minutes until the tops got a little brown and the fish started to flake, and also till the kitchen smoke went away from something I guess I had cooked earlier that spilled on the bottom on became ash.

Overall the taste was very good.  Could it have used some salt?  Of course it could have.  But that will be my job to figure out how to tweak it just a little bit more to get the full rounded out flavor that personally I need.  

This dish was finished with some steamed brocolli so all in all it was a very healthy meal.  And a step in the right direction.

Now the real trick is to see how I do tonight when I go out to dinner with my friends.  We are going out for Thai so I have to really be careful.

Please don't yell at me me when you read my review on it.