Tonight’s dinner, which is for the first Friday of Lent, is baked cod with kale sautéed in ghee, and steamed broccoli with grassfed kerrygold butter! The veggies are self-explanatory, but I’ll tell you how to make the cod! Pre-heat the oven to 350°. Melt 1/4 cup of butter and mix in 2tbs of lemon juice until you have a smooth mix. In another bowl, put 1/4 cup of coconut flour, 1/2 tsp of salt, and 1/8 tsp of pepper, and mix it up. Dip your cod filets into the butter and coat it all, then into the flour mixture. Put it in an ungreased 9x9 pan. Pour the remaining butter mixture on top, and sprinkle with paprika to taste (or until it’s pretty, if you’re me). Bake 25-35 minutes, or until it flakes apart with a fork, and you’re done! So delicious!