Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 pounds of cod fillets with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, then sear the seasoned cod fillets for 2 minutes per side until lightly browned, and remove the fish from the pot.

3. 3

   Add 1 chopped medium onion, 1 chopped red bell pepper, and 1 chopped yellow bell pepper to the same pot, cooking for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 0.5 minced scotch bonnet pepper, 1 inch of grated fresh ginger, and 1 teaspoon of allspice berries, cooking for an additional 2 minutes until fragrant.

5. 5

   Pour in 1 can (13.5 fl oz) of coconut milk and 1 cup of chicken or vegetable broth, add 2 large peeled and cubed sweet potatoes, and bring the mixture to a gentle simmer.

6. 6

   Return the seared cod fillets to the pot, nestling them into the simmering liquid along with 4 fresh thyme sprigs, cover the pot, and braise on low heat for 15-20 minutes, or until the fish is cooked through and flakes easily.

7. 7

   Squeeze the juice of 1 whole lime into the braise and gently stir, then remove the thyme sprigs before serving.

8. 8

   Garnish with 0.25 cup of fresh chopped cilantro before serving the braised cod and sweet potatoes.