NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

1/3 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil (for searing)

1 tsp Olive Oil (for sauce)

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Fresh Ginger

1/2 tbsp Curry Paste

Salt & Pepper to taste

PREPARATION

• 1

  Pat the cod fillet dry and season both sides with salt and pepper.

• 2

  Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat. Once hot, add the cod and sear for about 3-4 minutes per side until golden and just cooked through. Remove cod from the skillet and set aside.

• 3

  In the same skillet, add 1 teaspoon olive oil and sauté the finely chopped yellow onion until it softens, about 2 minutes.

• 4

  Add minced garlic and grated fresh ginger, cooking for an additional 30 seconds until fragrant.

• 5

  Stir in the curry paste and cook briefly, then pour in the light coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 2-3 minutes to meld the flavors.

• 6

  Return the cod to the skillet, spooning some sauce over it, and let it warm through for a minute.

• 7

  Meanwhile, place the asparagus on a baking tray, drizzle lightly with olive oil, season with salt and pepper, and roast in a preheated oven at 400°F for about 8-10 minutes until tender-crisp.

• 8

  Plate the cod with a generous drizzle of the coconut curry sauce and arrange the roasted asparagus on the side.

• 9

  Serve warm and enjoy your balanced, flavorful meal.