Almond-Crusted Cod with Coconut Rice and Ginger Spinach
Ingredients
The cod
-
4
fillets
cod
-
¼
cup
almond flour
-
1
large bunch
cilantro
-
1
lime
lime
The rice
-
1 ½
cups
long grain white rice
-
1
13.5 ounce can
light coconut milk
-
1
2-inch piece
ginger
The spinach
-
1
pound
baby spinach
-
2
tablespoons
butter
Miscellaneous
-
Olive oil
olive oil
-
Kosher salt
kosher salt
-
Freshly ground black pepper
black pepper
Instructions
- Bring the cod to room temperature and prepare the ginger and cilantro.
- Heat olive oil in a pot and cook half of the ginger, then add rice, water, salt, and coconut milk; bring to a boil, reduce heat, and simmer until liquid is absorbed.
- In a pan, heat olive oil and sauté spinach until wilted, then drain excess liquid and set aside.
- In the same pan, cook the remaining ginger, add drained spinach, and stir in butter; season and keep warm.
- Pat cod dry, season, coat with almond flour, and cook in the pan until golden and cooked through.
- Serve the cod with coconut rice and ginger spinach, garnished with cilantro and lime.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
300mg
Cholesterol
60mg
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