Cod with Leek Sauce & Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 3/4 lb cod filet, cut into 4 pieces
- 2 leeks, sliced
- 1 sweet potato, peeled and cubed into bitesize pieces
- 1 tsp garlic powder
- 1/2 tsp lemon pepper {omit for AIP}
- Handful of fresh cilantro, chopped
- 3/4 cup coconut milk
- Oil of choice
- Optional: 1 tsp arrowroot starch, mixed with water
- For the sweet potatoes
- Heat your oven to 400F. Line a baking tray with foil. Toss the sweet potato in a little oil and seasonings of your choice. Lay out in a single layer and roast for 15 – 20 minutes.
- For the fish and sauce
- Add the leeks and a little oil to a medium heat skillet. Make sure that it’s deep enough to fit all the ingredients except the sweet potato!
- Add the garlic and lemon pepper to the pan and saute for 10 minutes until softened.
- Pour in the coconut milk and bring to a simmer.
- Nestle the cod fillets into the leek mixture, reduce the heat a little so that the coconut milk will continue to simmer with a lid over the pan but not burn.
- Add the cilantro and cover the pan with a lid, leaving a little gap for steam to escape if needed.
- Cook for five minutes. Flip the fish over and cook for another minute or two until the fish is opaque and will flake with a fork.
- Optional step: Add the arrowroot starch mixture and simmer for an additional few minutes to thicken. Remove the fish before you do this or it will be overcooked!
- Serve with the roasted sweet potatoes.