🥥🌿 Creamy Coconut Basil Cod with Garlic Spinach – Tender, flaky cod nestled in a silky coconut basil sauce, served over garlicky sautéed spinach for a vibrant, comforting plate.
Light, fresh, and full of herbaceous flavor—this one’s a weeknight stunner. 🐟✨
🍴 Ingredients:
For the cod:
2 cod fillets (about 150g each)
Salt & pepper, to taste
1 tbsp olive or coconut oil
1 garlic clove, minced
1 small shallot, finely chopped
200ml coconut milk (about ¾ cup)
Juice of ½ lime
Zest of ½ lime
1 small handful fresh basil, chopped
Optional: red chili flakes for a gentle kick
For the garlic spinach:
2 cups baby spinach
1 tbsp olive oil
2 garlic cloves, thinly sliced
Pinch of salt
👨🍳 How to Make It:
Season & sear the cod:
Pat the cod fillets dry, season with salt and pepper. Heat oil in a non-stick skillet over medium heat. Cook cod for 2–3 minutes per side until lightly golden and just cooked through. Remove and set aside.
Build the coconut basil sauce:
In the same skillet, add garlic and shallot, and sauté for 1 minute. Pour in coconut milk, lime juice, and lime zest. Simmer for 3–5 minutes until slightly thickened. Stir in chopped basil and a pinch of chili flakes if using.
Return the cod to the sauce:
Gently place the cooked cod back into the skillet. Spoon the sauce over the fillets and simmer for 1 more minute.
Sauté the garlic spinach:
In a separate pan, heat olive oil and add sliced garlic. Sauté until golden and fragrant, then toss in the spinach. Cook until wilted, about 1–2 minutes. Season with a pinch of salt.
Plate and serve:
Layer the garlic spinach on the plate, top with the coconut basil cod, and spoon extra sauce on top. Garnish with fresh basil or a wedge of lime.
🌟 Serving Idea:
Delicious with jasmine rice, quinoa, or roasted sweet potatoes for a complete, nourishing meal.
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