Time: 20 mins
Servings: 4
Ingredients:
30ml Extra Virgin Olive Oil
1 Yellow Onion (medium, chopped)
4 Garlic (cloves, minced)
4g Cumin
1.5g Sea Salt
1 Tomato (large, diced)
120 ml Orange Juice (freshly squeezed)
120 ml Canned Coconut Milk (full fat)
8g Cilantro (chopped)
4 Hake Fillet
Directions:
- In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften. Add the garlic, cumin, salt, and tomato and stir to combine. Cook for another minute.
- Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.
- Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets.
- Divide the filets between plates and top with the citrus coconut sauce. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Fillet Size:
One fillet is equal to 231g
Additional Toppings
More cilantro, lime wedges, or red pepper flakes.
Nutritional Info:
Amount per serving
Calories – 341
Fat – 14g
Carbs – 9g
Fiber – 1g
Sugar – 5g
Protein – 43g
