NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked basmati rice

2 tbsp Full-fat coconut milk

1 tsp Ghee

1 cup Fresh baby spinach

0.5 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the ghee in a medium non-stick skillet over medium-high heat until melted and shimmering.

• 3

  Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 4

  Remove the cod from the pan and set aside on a plate.

• 5

  Reduce the heat to medium and add the curry powder and turmeric to the remaining fat in the pan, toasting for 30 seconds until fragrant.

• 6

  Whisk in the coconut milk and lime juice, stirring constantly to incorporate the spices and any browned bits from the pan.

• 7

  Add the fresh baby spinach to the sauce and stir for 1 minute until the leaves are just wilted.

• 8

  Return the cod fillets to the skillet, spooning the golden sauce over the top to coat.

• 9

  Serve the cod and sauce immediately over the warm, fluffy basmati rice and garnish with fresh cilantro.