SEARED GINGER COD WITH CHERRY TOMATOES
As good to look at as it is to eat, this foolproof cod recipe is perfect for anyone who's intimidated by cooking fish at home. It's quick, easy, and loaded with fresh flavor.
4 Cod filets
8 oz Cherry tomatoes (halved)
1/2 Medium-sized piece of fresh ginger, peeled & grated
6 cloves Garlic (or to your taste)
2 tsp Dried dill
Pink Himalayan salt & black pepper to your taste
2 tbsp Organic, raw coconut or avocado oil
1/2 cup Sheep's milk Greek yogurt (plain)
1-2 tbsp Dijon mustard (organic & gluten free ideally)
Cilantro to dress it up
Season the cod with salt, pepper and dill.
Preheat a skillet over medium heat. Add some of the oil to the pan and then add the cod. Cook for 4 minutes per side, until cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil, reduce the heat to medium-low and add the garlic. Cook for one minute, then add the cherry tomatoes, ginger, salt and pepper. Cook for 2 to 3 minutes.
Serve on a nice plate. Serve the fish first, then add the sautéed veggies and dress up with the cilantro. On the side, add the sheep's milk Greek yogurt, add Dijon mustard on top and enjoy!
Dairy free? Replace Greek yogurt with cashew or coconut yogurt.
No fresh ginger? Use 1 tbsp of ginger powder.