Cod in Coconut Cream Sauce

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

INGREDIENTS

• 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!