Ingrédients

• 2 skinless cod fillets (approx. 150g each)
• 300g fresh spinach
• 250g cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 2 cm fresh ginger, grated
• 15ml low-sodium soy sauce or tamari
• 15ml extra virgin olive oil
• 120ml water or vegetable broth
• 1 handful of fresh basil leaves
• 1 scallion, thinly sliced for garnish
• Salt and black pepper to taste

Instructions

1. 1.Heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and grated ginger, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. 2.Add the halved cherry tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
3. 3.Pour in the soy sauce and water (or broth). Bring the mixture to a gentle simmer and let it cook for 5 minutes to create a flavorful broth.
4. 4.Season the cod fillets with a little salt and pepper. Gently place them into the simmering broth in the skillet.
5. 5.Cover the skillet and let the cod poach for 6-8 minutes, depending on thickness, until it is opaque and flakes easily with a fork.
6. 6.While the cod is poaching, quickly wilt the spinach in a separate pan with a splash of water. Drain any excess liquid and divide between two plates.
7. 7.Place a poached cod fillet on top of the wilted spinach. Spoon the ginger-tomato broth over the fish and garnish with fresh basil leaves and sliced scallions before serving.

Informations nutritionnelles

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