Anti Inflammatory Whole30 Herb Salsa Verde Coconut Lime Cod Skillet
Total time30 min
Prep time15 min
Cook time15 min
5.0(26)
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Learn more →Ingredients
4 servings
For the salsa verde
- ½ cup fresh flat-leaf parsley leaves, packed
- ¼ cup fresh cilantro leaves, packed
- 2 tbsp capers, drained and roughly chopped
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- ¼ cup extra-virgin olive oil
- ¼ tsp red pepper flakes
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the coconut lime broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fish sauce (no added sugar)
- ½ tsp ground cumin
- ¼ tsp fine sea salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: finely chop the parsley and cilantro together on a cutting board until you have a coarse, uniform mince. Transfer to a small bowl and stir in the capers, lime zest, lime juice, olive oil, and red pepper flakes until combined. Set aside.
- 2
Season the cod fillets on both sides with the salt and black pepper.
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