Coconut Milk Poached Cod with Tomato, Garlic and Spinach

🧿 Welcome to Episode 9/20 of Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today, we’re making Creamy Poached Cod with Tomatoes and Spinach 🧿

This Poached Cod recipe takes fresh, flaky cod and drops it into a bomb broth with sweet baby tomatoes, creamy coconut milk, and orzo. Each bite is the perfect mix of creamy, savory, and subtly sweet—total flavor vibes. Ready in just 40 minutes, it’s elegant, cozy, and super easy. Perfect for impressing at a dinner party or just chilling with family. Your taste buds will be obsessed with healthy, tasty, and low-key gourmet!

I love how versatile this dish is! You can easily swap out the cod for your favorite fish, whether it’s salmon, halibut, or even a more sustainable choice like tilapia. And if orzo isn’t your vibe, switch it up with rice, couscous, or quinoa to add your twist. The possibilities are endless, making it perfect for any mood or occasion!

Here’s everything you need to make my Creamy Poached Cod with Tomatoes and Spinach.

Ingredients —
1 1/3 cup dry orzo
4 cod filets (about 1 – 1.25 lbs of cod total)
salt and pepper
2 tbsp extra-virgin olive oil
1 small yellow onion, finely chopped
1 pint baby tomatoes
4 garlic cloves, minced
1/4 tsp chili flakes
1/2 tsp ground paprika
1 tsp ground turmeric
400 ml can full fat coconut milk
1 cup seafood broth or stock
2 tsp fish sauce
zest from one lemon
1/2 lemon, juiced
2 tbsp capers
1 tbsp sugar
4 cups fresh spinach
fresh dill and mint for garnish
Instructions —
Cook the orzo in a pot of boiling water to al dente, drain and add back to the pot with a drizzle of olive oil and pinch of salt. Stir to combine and set aside.
Season the cod filets with salt on both sides and set aside on a plate.
To a high sided frying pan add the olive oil. When the oil is hot, add the diced onion and baby tomatoes. Cook, stirring often, until the tomatoes are just starting to burst, 4-5 minutes.
Add the minced garlic, chili flakes, ground turmeric and ground paprika. Stir and cook for 1-2 minutes until fragrant.
Stir in the coconut milk, fish stock, lemon juice, lemon zest, capers and sugar. Bring to a simmer over medium high heat and then turn to low, keeping at a gentle simmer for 3-4 minutes. Taste and adjust seasoning with salt and pepper if desired.
Stir in the spinach until wilted and then nestle in the cod filets.
Cover most of the pan with a lid and cook on low for 5-8 minutes or until the cod is just cooked through, internal temperature is 145F.
Serve the cod and coconut broth on top of the orzo. Garnish with fresh dill, fresh mint and more chili flakes (if desired).

#greekfood #greece #cod #bluezone #bluezonerecipes