Creamy Tuscan Cod
ChefRhonda PlataDifficultyBeginnerCod and coconut milk are a surprisingly perfect pairing, and this recipe takes full advantage of that, bringing in acidic tomatoes and briny olives to balance the richness of the coconut milk. Sneaking some kale into the sauce adds extra fiber and vitamins and makes this into a one-pot dinner.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 520
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the oil in a large pan over medium heat. Add the tomatoes and cook for a couple of minutes. Add the olives, stir, then add the cod fillets.
Add the coconut milk, kale, basil, salt, and pepper. Allow it to simmer for 20 minutes, then turn off the heat and add the fresh parsley. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Heat the oil in a large pan over medium heat. Add the tomatoes and cook for a couple of minutes. Add the olives, stir, then add the cod fillets.
Add the coconut milk, kale, basil, salt, and pepper. Allow it to simmer for 20 minutes, then turn off the heat and add the fresh parsley. Serve and enjoy!
