Cod promotes cardiovascular health. It’s a good source of blood-thinning omega-3 fatty acids as well as vitamins B12 and B6.
It provides a good source of lean protein; each 6-ounce serving offers a whopping 63g of protein, with only 0.7g of total fat.
Ingredients
- 2x 250g cod fillets.
- 2 tbsp lime juice.
- 1 tsp ginger, finely chopped.
- 2 tbsp lemon juice.
- 1 tsp freshly ground pepper.
- 2 tbsp coconut oil.
- 1 bunch lemon thyme.
- 1 lemon, cut into wedges.
Method
- Marinate the cod fillets in a shallow dish, with a combination of lime juice, ginger, pepper and melted coconut oil. Leave for 4 to 6 minutes, this will create more flavour.
- Add 1 tbsp of coconut oil to a non-stick frying pan, over a medium-high heat.
- Cook the fish over medium heat until the flesh is cooked through and opaque – about 4 minutes per side, depending on the size of the fish.
- Get a serving plate ready. Top the cod fillets with spinach, cherry tomatoes and a drizzle of lemon dressing.
- Eat and enjoy!
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Summary
Recipe
Pan fried cod with spinach and cherry tomatoes
Published on
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