White Cod with Peas and Tofu Cream

Serves 2

INGREDIENTS:

– 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

RECIPE:
. 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.

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