The Hollie’s Cod Arrabiata #Recipe

Briony Wilson
9th July 2020

Preheat the oven to 200C

Place the cod on a baking tray, drizzle with 1/2 tbsp oil and season.  Place in the oven for 15 minutes.

Peel and finely chop the garlic.

Heat a medium sized pan with 1 tbsp coconut oil, add 3/4 of garlic and cook for 1 minute.

Add the chopped tomatoes and simmer for 5 minutes.

Cut the courgette in half lengthways then dice into small chunks.

Heat a second pan with 1/s tbsp coconut oil on a medium heat, add the remaining garlic and diced courgette, sauce for 3-4 minutes, stirring occasionally.

Thinly slice the red chilli

Roughly chop the parsley.

Add half the parsley to the tomato arrabbiata sauce, followed by the capers, black olives, spinach and half the sliced chilli, stir and simmer for 4 minutes.

When the courgettes are cooked, add the rice and remaining parsley.

Divide into 2 bowls, top with the remaining chilli and serve

Recipe Info

Serves

2

Serving Suggestions

A quick and tasty fish dish, packed with the fresh flavours of chilli and garlic. Served with garlic courgettes and brown basmati rice.
Endorsed by My Time for Change by Emma Wilson Fitness.

Ingredients

2 x 150g cod fillet
1 red chilli
200g courgette
20g capers
250g steamed brown rice
30g pitted black olives
400g chopped tomatoes
40g spinach
4 garlic cloves
Handful of parsley
Himalayan Pink Salt
Black Pepper
Olive oil
Coconut oil

Equipment

2 pans
sharp knife
baking tray