Paleo Sautéed Cod with Creamy Leek Sauce:

(Serves 2)

*This creamy fish recipe is SO EASY and FAST. It will impress guests and is great for a weeknight dinner to make ahead of time. I will self-disclose on what happened the night I made this. I was really tired and was making dinner for the next couple of days. I tasted the dish from the pan (as usual), let it cool, and then transferred it into Tupperware to store for my dinners. On the way to the fridge, I tripped over myself (yes…myself) in a moment of clumsiness, and my beautiful dinners for the next couple of days splattered across the entire kitchen. Win some, loose some…. a mini melt-down later with no extra time or ingredients to cook… I was scooping up the fish with my dog Jasmin helping me. At least Jasmin had a great dinner that night! Moral of the story…WATCH YOUR STEP on the way to the fridge!

Ingredients:

2 cod filets

2 organic leeks sliced thin

1 tsp. organic garlic powder

2 Tbsp. chopped cilantro

½ tsp. lemon pepper

¾ cup light coconut milk

2 Tbsp. Cocoyo brand coconut milk plain yogurt

2 Tbsp. extra virgin olive oil

1 tsp. arrowroot mixed with 3 Tbsp. water

Method:

1. Sautee your leeks, garlic powder, and lemon pepper with olive oil over medium heat until soft stirring throughout (about 10 minutes).
2. Add your cilantro, coconut milk, Cocoyo yogurt, and arrowroot mixture and stir. Bring to a simmer.
3. Nestle your cod into the sauce and cover with a lid with a little gap for steam to escape.
4. Cook for five minutes, flip fish and cook for 2 minutes until fish flakes with a fork.

*Great served with a side of baked sweet potato fries or baked sweet potatoes!