Messy Cod with Ginger, Tomatoes and Arugula
In this delicious, quick and easy recipe, chunks of cod are cooked in coconut oil with onions, ginger, tomatoes and turmeric powder and topped with fresh peppery arugula.
Equipment
- 1 Large non-stick casserole
Ingredients
- 600 g skinless cod fillets cut into large chunks
- 2 tbsp coconut oil
- 1 red onion thinly sliced
- 5 cm piece of ginger grated or minced
- 5-6 medium plum tomatoes
- 1/3 tsp ground turmeric
- 1/2 tsp salt
- 2 cups arugula leaves
- Ground black pepper
- Red chili flakes optional
Instructions
- Heat 2 tbsp coconut oil to medium.
- Add sliced onions and fry for 1-2 minutes until they start to sizzle.
- Add grated or minced ginger and fry for 40-60 seconds until fragrant.
- Add quartered tomatoes and season with ground turmeric and salt.
- Turn the heat up and cook for 2-3 minutes until some liquid is released.
- Add the chunks of fish and cook for further 4-5 minutes, turning occasionally, until the fish turns opaque.
- Turn off the heat and stir in arugula leaves.
- Season with black pepper and/or chili flakes.
- Serve warm or at a room temperature.