Cod in Coconut Cream Sauce

Here’s the recipe I used to pair with aligote if you want to try it yourself!


  • Olive Oil (2 tsp)
  • Coconut Cream (1/4 cup)
  • Large Onion (1/2)
  • Salt and Pepper
  • Cod Filets (2)
  • Brussel Sprouts, halved (6 ounces)
  • Baby Spinach (2 cups)
  • Allspice (1 tsp)
  1. Saute brussel sprouts in a seperate pan with a 1 tsp olive oil, salt, and pepper for 5-7 minutes.
  2. Finely chop the onion and saute in 1 tsp olive oil in a large saucepan under a lid for 2 minutes. Pour in coconut cream.
  3. Add spinach to onion and saute for another 2 minutes.
  4. Salt and pepper cod filets and add to large saucepan, spooning the sauce over them. Cover with lid and let cook for 6 minutes.
  5. Add the brussel sprouts and mix into sauce. At this point you may need to add a little more coconut cream or salt and pepper to taste.
  6. Stir in the allspice and let the dish simmer for about 2 more minutes until fish is flaky.

I originally paired this dish with aligote, but it could also be paired with pinot grigio or sauvignon blanc (preferably a more mineral driven pouilly-fume). Enjoy!

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