Low Sodium Coconut Curry Cod

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the fish

4 cod fillets (about 6 oz each), skin-on or skinless
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½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper

For the sauce

2 tbsp garlic-infused oil, divided
6 scallions, green tops only, thinly sliced (white parts discarded)
1 tbsp fresh ginger, finely grated
1 tbsp red curry paste (check label for garlic/onion — use a certified low fodmap brand or homemade)
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp maple syrup
1 medium red bell pepper, thinly sliced
1 cup baby spinach, loosely packed

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the cod fillets dry with paper towels and season both sides with the salt and black pepper. Set aside at room temperature while you build the sauce.
2
Heat 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and ginger and cook, stirring, until softened and fragrant, about 2 minutes.

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