Happy Cinco de Mayo! Wild cod + a garlicky black bean/spinach combo + cilantro lime cauliflower rice is perfect for today’s holiday (fun fact: Mexico is one of our favorite countries in the world, and we’ve been to a few). This meal took about 30 minutes start to plate, and that’s including the time it took to convince our kids to wash up before dinner.
✨Heat about 1 tsp olive oil in a large pan. Add some chopped garlic and cook until lightly browned. Add an entire can of black beans (Eden Foods is forever my favorite) and let the liquids reduce. Add cilantro, sea salt and pepper to taste. After about 15 minutes, stir in some spinach until nicely wilted.
✨ Meanwhile, coat the cod in about 1/2 tbsp olive oil per filet and season generously with sea salt, plus pepper to taste. Bake at 425 for 15-20 minutes (this will depend on how thick the piece is – mine was done at 16). Add lime and cilantro to serve.
✨ Also meanwhile, take a bag of frozen cauliflower rice and empty into a pan with a little water. Cook with lime juice, cilantro, sea salt, freshly ground black pepper and chili powder until completely heated.