Cod 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.
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!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
