Almond-Crusted Cod

with Creamy Coconut Rice

Cooking time

40 minutes

Servings

2 / 4

Calories

800 /serving

This almond-crusted cod accompanied by creamy coconut rice and sautéed baby spinach is not only a delight to the taste buds but a healthy recipe that will give you many vitamins and minerals. Also featured in this recipe is fresh ginger, combining a great aroma with exceptional flavor!

We will send you:

  • 300g Wild-caught cod
  • 1 Bunch Cilantro
  • 1 Lime
  • 20 Ginger
  • 225g Baby Spinach
  • 400ml Coconut Milk
  • 140g White Rice
  • 60g Almond Flour
  • You will need:

    Olive Oil and Butter
    Large Pan
    Medium Pot
    Strainer
    Zester
    Salt & Pepper
    Total Fat
    57 g
    Saturated Fat
    47 g
    Sodium
    288 mg
    Total Carbs
    82 g
    Sugars
    8 g
    Protein
    49 g
    Preparation
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    Mise en place
    Peel and mince ginger. Roughly chop the cilantro. Quarter the lime.
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    Make the coconut rice
    In a medium pot, heat a drizzle of olive oil on medium until hot. Add half the ginger and cook, 30 seconds, or until fragrant. Add the coconut milk and a pinch of salt. Bring to a boil on medium heat. Add the rice and reduce the heat to medium-low. Cook (covered), 16 to 20 minutes, or until the coconut milk is absorbed and rice is tender. Stir the creamy rice with a spoon and season with S&P to taste. Drizzle with the juice from half the lime.
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    Cook and drain the spinach
    While the rice cooks, in a large pan, heat a generous drizzle of olive oil on medium until hot. Add the spinach and cook, stirring occasionally, 1 to 3 minutes, or until wilted. Transfer the cooked spinach to a strainer. Using tongs, press firmly on the cooked spinach to release as much liquid as possible. Set the drained spinach aside. Wipe out the pan.
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    Finish the spinach
    In the same pan used to cook the spinach, heat a generous drizzle of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 30 seconds, or until fragrant. Add the drained spinach and cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 1 to 2 minutes, or until melted. Season with S&P to taste. Transfer to a plate and wipe out the pan.
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    Cook the cod and plate your dish
    In the same pan used to toss the spinach, heat a generous drizzle of olive oil on medium until hot. Firmly pat the cod fillets dry with a paper towel to eliminate the moisture (make sure to get the fish as dry as possible); season with S&P on both sides. Place the almond flour on a plate and roll the fish fillets in the flour. Add the coated fish to the hot pan and cook, 4 to 5 minutes per side, or until golden brown and cooked through. For plating, divide the coconut rice between your dishes. Garnish with the chopped cilantro. Top with the sautéed spinach and the almond-crusted cod. Serve with the remaining lime wedges on the side. Bon appétit!