Popular Conditions & Diets
Ingredients
12
Serves
4
Recipe by Megan Horsley
Ingredients
12
Serves
4
Dinner
1 Tbsp
Extra-Virgin Olive Oil
1
Shallot
minced
2
Garlic Cloves
minced
1 pint
Grape Tomatoes
1/4 tsp
Sea Salt
1/8 tsp
Quick Meal
Black Pepper
1/4 cup
Vegetable Stock
1 can
Full-Fat Coconut Milk
1 tsp
Red Chili Flakes
20 oz
Cod Filets
4 cups
Baby Spinach
packed
2 Tbsp
Parmesan Reggiano
grated (optional)
1
In a large skillet over medium heat, add the oil. Add the shallot, garlic and saute for 30 seconds. Then, add the tomatoes, salt and pepper. Allow to cook for five to seven minutes or until the tomatoes start to soften and brown.
2
Add the stock, coconut milk, and chili flakes and bring to a simmer. Add the cod and cover to cook for three to five minutes.
3
When the cod starts to flake, add the spinach to the skillet and gently stir in.
4
Garnish with parmesan if using. Serve and enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
