April 07, 2018 / In food , fish / Tagged as: cod, spring onions, cumin, cayenne pepper, chilli, courgette, tomatoes

Cod with tomato, chilli, and cumin

Total Cook Time

20 minutes

Ingredients

  • 1 tbsp coconut oil
  • 2 x spring onion, finely sliced
  • 1 tsp cumin seeds
  • 1 x 250g cod fillet, skinnned and chopped into 3cm chunks
  • 1/4 courgette, cut into thin half moons
  • 6 cherry tomatoes, halved
  • 1 tbsp tomato paste
  • 1/2 tsp chilli flakes
  • dash of cayenne pepper
  • salt & pepper
  • spinach leaves, good handful
  • juice from a lemon or lime to serve
  • [optional] 20g pine nuts

Method

  1. Melt the coconut oil in a large saucepan (or frying pan) on a medium/high heat.
  2. Add spring onions and cumin sees. Fry for 45 seconds.
  3. Add the courgette, tomatoes and cod. Stir and cook for 2 minutes. Add a splash of water if the cod looks like its going to stick to the base of the pan.
  4. Add tomato puree, chilli flakes, cayenne pepper, salt and pepper. Fry for 30 seconds further.
  5. Add 75ml of water and reduce heat to medium. Cover the pot and cook for 2-3 minutes until the cod is cooked.
  6. Check cod is cooked at this point by taking one of the chunkier pieces and checking its flesh has changed to cooked bright white.
  7. Add the spinach and allow to wilt.
  8. Serve with a squeeze of lemon (or lime) juice. Optionally sprinkle pine nuts on top.

Notes

Quick and super tasty low carb dish.

Spinach has a very short shelf life, so it can be useful to have frozen spinach to hand. I can buy little boulettes that I can rehydrate and heat up in a few minutes in a separate pan. Work around suitable for this dish!

Serves 2.