COCONUT POACHED COD WITH SPINACH

This is such a lovely Thai inspired dish and an easy delicious dinner ready in 45 minutes. The poaching liquid does double duty by gently cooking the fish and the spinach. I love serving this dish with rice infused with cumin. I love making a little extra for leftovers the next day.

4 servings
4 (6 oz.) cod fillets
Kosher salt
2 tablespoons olive oil
1 large shallot thinly sliced
1 leek thinly chopped
2 garlic cloves thinly sliced
1 2”piece of ginger sliced into matchsticks
1 can of organic whole coconut milk
1 tsp brown sugar
about 3 cups of fresh spinach, rinsed (or bok choy)
2 tbsps thinly sliced scallion greens
Lime wedges from 1 lime
Salt and pepper
Basmati rice

Pat fish dry and season with salt.
In a large sauté pan, heat oil over medium heat.
Add shallots, leek, garlic and ginger.
Cook until they become translucent…about 3-5 minutes.
Meanwhile, cook basmati rice as instructed on package with 1 tablespoon of cumin. The aroma of the cumin gives the rice so much flavor and depth.
While rice is cooking, add coconut milk and brown sugar to the sauté pan; whisk together until combined.
Bring to a simmer and add cod fillet, cover and until cod is cooked through and opaque, about 6-8 minutes.
Add spinach or bok choy and cook about 1 – 2 minutes.
Plate cooked rice on one side of a large bowl, place fish next to rice, ladle in the coconut milk broth and plate the spinach/bok choy on the side.
Garnish with a good squeeze of lime and salt.

Bon Appétit