in Recipes

Coconut spinach with fish

updated

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Ingredients for 2 servings:

  • 100 g basmati rice
  • 1 onion(s)
  • 1 tbsp oil
  • 500 g leaf spinach, frozen
  • 200 ml coconut milk
  • 100 ml vegetable stock
  • Salt
  • chili flakes
  • 2 cod cutlets (160 g each)
  • Lemon juice, 1 2 tsp
  • 2 slices of organic lemon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

With chili flakes

1. Cook basmati rice according to package instructions. 2. Dice the onion and sauté in a pan with oil until translucent. Squeeze the thawed spinach leaves well and sauté briefly. Deglaze with coconut milk and vegetable stock. Season with salt and chili flakes and bring to a boil over medium heat. 3. Place the cod fillets on the spinach, season with salt, and cook covered for 7 minutes. Drizzle the fish with lemon juice and serve with the spinach and rice. Serve with lemon slices. Per serving: 41 g protein, 24 g fat, 45 g carbohydrates = 590 kcal (2464 kJ)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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