I know this recipe isn’t exactly up to scratch with the likes of Marco Pierre White or Rick Stein… but when you’re really struggling for sustenance and you’ve got odds and ends in the fridge and a cod loin in the shopping bag this is definitely going to hit the spot for a quick fix healthy dinner.
- Cod loin portions
- Cup of peeled prawns
- 125 ml of Rioja
- Several sun dried tomatoes
- Handful of mushrooms
- 2 x cloves of garlic – finely chopped
- Sprinkle of chilli flakes
Start by chopping the garlic and sun dried tomatoes, and slicing the mushrooms. Heat up a spoon full of coconut oil and fry the mushrooms, sundried tomatoes and garlic for a couple of minutes – but be careful not to burn the garlic. Throw in the red wine and let simmer for a minute.
Once this is hot, clear a little space amongst the sizzling food and place your cod in. Pop the lid on your pan so it can steam a little and really absorb the flavour of the rioja.
Now’s the time to steam the kale – you could use spinach instead but I just happened to have a bag of kale that needed using. I used a pan with a steamer tray – but any pan with a lid will do fine.
When you put the Kale in its also time to add the peeled prawns to your cod. Swirl the pan around so to cover the prawns and let this steam away for several more minutes.
Once the kale is plated up, place the cod on to the lovely leafy bed and then pour over your prawny, winey sauce. Voila!
Recipe courtesy of Lois Davidson, Personal Trainer.