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coconut poached cod with fennel and spinach on a black plate on a napkin

Coconut Cod with Fennel and Spinach

Flaky, buttery cod poached in coconut milk with sliced fennel and spinach.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 532kcal


  • 1 bulb fennel sliced into quarters, core removed, and cut into half-moon pieces
  • 1 13.5 oz can coconut milk full-fat
  • 1 tablespoon tamari sub soy sauce
  • 1 lime juiced
  • ¼ teaspoon red pepper flakes more to taste
  • 3 cups spinach
  • 2 to 4 thin cod fillets ~0.50-0.75 pound or 8-12 ounces


  • Prepare the fennel slices. Add the coconut milk, tamari, lime juice, and red pepper flakes to a large skillet over medium heat.
  • Place the fennel slices in the skillet and cook for ~5 minutes, until slightly tender. Stir in the spinach (it will look like a lot but it will cook down) and place the cod fillets on top. Use your spoon to push the fennel to the sides and submerge the cod fillets fully (or almost fully) into the poaching liquid.
  • Cook for an additional 7-9 minutes, or until the cod flesh is opaque and flakes easily with a fork. Transfer to 2 plates for serving, and enjoy!


  • Storage: This is best eaten right away, but leftovers can be stored in an airtight container. Reheat in a skillet for a few minutes or in the microwave for 2-3 minutes on high.
  • Substitutions/additions: Feel free to add more red pepper, tamari or soy sauce, or lime juice to taste. Sub halibut, tilapia, or walleye if you can't find cod. If using frozen cod, defrost in a bowl of cold water before using in the recipe. You can also use the fennel fronds for garnish.


Serving: 1serving | Calories: 532kcal | Carbohydrates: 20g | Protein: 27g | Fat: 42g | Saturated Fat: 36g | Cholesterol: 49mg | Sodium: 454mg | Potassium: 1659mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4496IU | Vitamin C: 39mg | Calcium: 166mg | Iron: 9mg