From the Sensibly Sprouted Kitchen
Coconut Harissa Poached Cod & White Beans
Flaky cod gently poached in harissa-spiced coconut milk with tomatoes and cannellini beans—weeknight-friendly in 20 minutes.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 cup Cherry Tomatoes (halved)
- 1 tbsp Harissa
- 2 tbsp Shallot (minced)
- 2 Garlic (clove, minced)
- 1 cup Cannellini Beans (cooked)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Water
- 3/4 cup Canned Coconut Milk
- 2 Cod Fillet
- 2 tbsp Mint Leaves (chopped)
Nutrition
Amount per serving
- Calories
- 558
- Fat
- 25g
- Carbs
- 32g
- Fiber
- 8g
- Sugar
- 7g
- Protein
- 49g
- Cholesterol
- 99mg
- Sodium
- 498mg
- Potassium
- 1498mg
- Vitamin A
- 1402IU
- Vitamin C
- 25mg
- Calcium
- 95mg
- Iron
- 3mg
Directions
- 1
Heat a large, deep pan over medium-low heat and add the oil. Once hot, add the tomatoes and harissa. Cook, stirring occasionally, for five to seven minutes until softened and jammy.
- 2
Add the shallot and garlic. Cook for one to two minutes until the shallot has softened. Add the beans and season with salt and pepper.
- 3
Add the water and milk. Stir to combine, scraping up any bits from the bottom of the pan. Place the cod in the liquid and season with salt and pepper. Cover and cook for four to six minutes until cooked through and flaky.
- 4
Divide the cod, beans, and sauce evenly between bowls. Top with mint and enjoy!
Nutrition notes
- Contains protein from cod and cannellini beans.
- Provides fiber from beans and tomatoes.
- May support heart-friendly eating with olive oil and legumes.
Notes
- Refrigerate in an airtight container for up to two days.
- One serving is approximately two cups.
- Lime wedges.
- One cod fillet is equal to 231 grams or eight ounces.