NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Full-fat coconut milk

1 cup Broccoli florets

2 cup Fresh baby spinach

1 tbsp Red curry paste

1 tbsp Tamari

1 tsp Coconut oil

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Mince the garlic and grate the fresh ginger.

• 2

  Heat coconut oil in a large skillet over medium heat, then sauté garlic and ginger for 1 minute until fragrant.

• 3

  Stir in the red curry paste and cook for another minute to release the oils.

• 4

  Pour in the coconut milk and tamari, whisking to combine, and bring to a gentle simmer.

• 5

  Season the cod fillets with sea salt and black pepper, then carefully place them into the simmering broth.

• 6

  Add the broccoli florets around the fish, cover the skillet, and poach for 6-8 minutes until the fish is opaque and flaky.

• 7

  Remove the lid, stir in the fresh baby spinach and lime juice, and cook for 1 minute until the greens are just wilted.

• 8

  Serve the fish and vegetables in shallow bowls, spooning the remaining coconut broth over the top.