Ingredients
Scale
- 3 Tbsp avocado oil
- 1 pound cod fish, cut into individual filets
- Sea salt, to taste
- Black pepper, to taste
- 1 tsp onion powder
- 6 large cloves garlic, minced
- 1 (15-ounce) can full-fat coconut milk or 1â…” cups heavy cream
- 1 tsp paprika
- 1 to 2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 (8.5-ounce) jar sun-dried tomatoes, drained (about 1 cup)
- Pinch of red pepper flakes (optional)
- 3 cups baby spinach, loosely packed
- ½ cup fresh basil leaves
- 5 stalks green onion, chopped (green parts only)
- ¼ tsp sea salt, and black pepper to taste
Instructions
- Pat cod filets dry and season both sides with salt, pepper, and onion powder.
- Heat avocado oil in a skillet over high heat and sear cod for 2-3 minutes per side until golden brown.
- Remove cod and sauté minced garlic in the skillet until fragrant.
- Add coconut milk or heavy cream, paprika, lemon zest, lemon juice, and sun-dried tomatoes; bring to a boil and cook for 8-15 minutes.
- Stir in baby spinach, basil leaves, and chopped green onion until spinach wilts.
- Return cod to the skillet and coat with sauce; ensure cod reaches an internal temperature of 145°F.
Notes
Ensure the skillet is hot before adding the cod for the best sear.
Taste the sauce while cooking and adjust seasoning as necessary.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg