Name: Black Cod in Coconut Curry Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 7.5 oz raw black cod fillet; 1 tsp avocado oil; 1 tbsp red curry paste; 2 tbsp full-fat coconut milk; 0.5 cup raw red bell pepper; 1 cup raw baby spinach; 1 tsp raw fresh ginger; 1 clove garlic; 1 tsp lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Instructions

Prep 10 min · Cook 12 min

Pat the raw black cod fillet dry with paper towels and season both sides with half of the sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Place the fish in the skillet and sear for 4 minutes until a golden crust forms, then carefully flip and cook for 1 additional minute before transferring to a plate.
In the same skillet, add the raw fresh ginger, minced garlic, and sliced raw red bell pepper, sautéing for 2 minutes until the vegetables are slightly softened and fragrant.
Stir in the red curry paste and cook for 1 minute, then whisk in the full-fat coconut milk and 2 tablespoons of water until the sauce is smooth and simmering.
Return the black cod to the pan along with the raw baby spinach, covering the skillet to simmer for 3 minutes until the spinach is wilted and the fish is opaque and flakes easily.
Remove from heat and stir in the lime juice and the remaining sea salt and black pepper.
Serve the fish immediately in a shallow bowl with the curry sauce and garnish with fresh cilantro.

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Instructions

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