NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

2 cup Broccoli florets

1 tbsp Olive oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

0.5 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets with olive oil, sea salt, and black pepper directly on the baking sheet until evenly coated.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, whisk together the coconut aminos, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Season the cod fillet lightly with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat for 3 to 4 minutes per side.

• 6

  Pour the coconut-soy mixture into the skillet during the last 2 minutes of cooking, basting the fish continuously until the sauce thickens into a glossy glaze.

• 7

  Plate the glazed fish over the roasted broccoli and garnish with red pepper flakes for a hint of warmth.