Ingredients
- 4 cod fillets
- 1 1/2 cups long grain white rice
- 1 cans (13 1/2 oz) light coconut milk
- 1 lime
- 1 lb baby spinach
- 1 bunch cilantro
- 2 tbsp butter
- 1 2- inch piece ginger
- 1/4 cup almond flour
- olive oil
- kosher salt and freshly ground black pepper
Steps
- Rinse 1 1/2 cups rice and add it to a medium saucepan with the coconut milk, 1 cup water, and a pinch of salt.
- Bring the rice to a boil, cover, reduce heat to low, and simmer for 18 minutes.
- Heat the oven to 425 F and oil a foil-lined baking sheet.
- Press almond flour onto the cod, season with salt and pepper, and place the fillets on the sheet.
- Bake the cod for 10 to 12 minutes, until it flakes easily or reaches 145 F.
- Melt the butter in a large skillet, cook the ginger for 1 minute, add spinach, and stir until wilted.
- Fluff the rice and stir in lime juice and chopped cilantro before serving with the spinach and cod.
Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.
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