White Cod with Peas and Tofu Cream

By Chef Michèle La Porta

Serves 2


– A few tablespoons of coconut oil
– 2 cups of fresh or frozen peas
– 2 handfuls of arugula lettuce
– 2 white cod fillets
– 1/2 package of tofu
– 3 tablespoons of coconut milk
– a few sprigs of dill
– 1 tablespoon of curry powder
– 1 pinch of cayenne pepper
– 1 lemon

. Preheat your oven to 425°F
. Put some coconut oil in an oven-safe dish
. Place the white cod fillets and add a pinch of curry and cayenne pepper on top
. Cook at 425°F for 8 to 10 minutes
. Meanwhile, put the peas in boiling water for a few minutes, and drain them
. In your herb mixer, insert the tofu, coconut milk, curry and a few sprigs of dill
. Mix them together until smooth and creamy
. Place this cream at the bottom of a bowl, then add the arugula and the peas on top, and lastly add the minced fish and the lemon slices.

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Excerpt from “Méthode Booster” by Michèle la Porta, recipe translated by Mélissa Papel.