Cod & asparagus with creamed leeks
Serves - 2
Asparagus is a fantastic detoxing veg and diuretic. Packed with vitamins A, B6, B9, C, E, K, iron, copper and calcium.
Whenever I cook asparagus, I reserve the vibrant green poaching water and drink this along with my meal, with a sprinkling of pink salt - it’s a deliciously light broth and very cleansing.
Nutrition per serving
Fat: 10 g
Carbs: 12 g / Fiber: 3 g (Net Carbs: 9 g)
Protein: 23 g
Ingredients
2 cod fillets
10 g butter
splash of water
1 leek
10 g butter
100 ml coconut cream
20 g chopped dill
200 g asparagus spears
1/2 lemon
salt & pepper
Method
Preheat oven to 180ºC / 350 F.
Place the cod fillets in a ceramic dish with a knob of butter and splash of water and bake for 10-15 mins.
Chop and sweat leek in butter till caramelised.
Add coconut cream and chopped dill.
Simmer the asparagus for 5-7 mins.
Serve cod on top of creamed leeks, with asparagus and a lemon wedge.