Keto Cod with Almond-Coconut Crust over Creamy Green Curry Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or ovenproof dish with parchment paper and grease it with 1 tablespoon of olive oil.

2. 2

   Pat the cod fillets very dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the lime zest.

3. 3

   In a bowl, combine the almond flour, unsweetened shredded coconut, grated Parmesan cheese, crushed coriander seeds, and melted butter until the mixture looks moist and crumbly.

4. 4

   Place the cod fillets on the prepared tray and divide the almond-coconut mixture over the top of each fillet, pressing gently so it adheres.

5. 5

   Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, until the fish is opaque, flakes easily, and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

6. 6

   While the fish bakes, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook 30 seconds more.

7. 7

   Add the green curry paste to the skillet and cook for 1 minute, stirring so it perfumes the oil. Pour in the heavy cream and mix well.

8. 8

   Add the fresh spinach in batches and cook for 2 to 3 minutes until wilted. Stir in the lime juice, the remaining salt, and the remaining black pepper. Cook 1 minute more until the sauce thickens slightly.

9. 9

   Taste and adjust seasoning if needed. Divide the creamy green curry spinach among 4 plates and top each with a crusted cod fillet.

10. 10

    Serve immediately to keep the contrast between the golden crust and the silky spinach.