Cod with Cream Brussels & Leeks

This dish is creamy, rich yet still totally clean & healthy.

It’s Whole30, Arbonne30, Gluten-free & Paleo approved!  What more could you ask for?

The only thing I had wished I had when I made this was some rice or noodles to sop up the sauce.  You could use bread too but then it wouldn’t be as clean.

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1 – 1/2 lbs Cod Fillets

1 Tablespoon Coconut Oil

2/3 lb Brussel Sprouts, sliced thin

2 Leeks, white & pale green parts only, cleaned & sliced thin

1 can Full Fat Coconut Milk

2 Tablespoons Dijon Mustard

1 Teaspoon Fresh Rosemary, finely chopped

1.  Season your fish with salt & pepper
2. Heat your skillet to medium-high heat & add the coconut oil
3. Once the oil is hot, cook your fish until it’s just flaky.  Remove from the pan & set to the side.
4. Add the sprouts & leeks to the pan & cook until softened.  It should take about 5 minutes.
5. Add the rest of the ingredients & check the consistency of the sauce.  If it’s good, add the fish back in.  If not, reduce it down for a few minutes until you like the thickness.  I like it to just coat the back of a spoon.
6. Add the fish back in & eat with rice, noodles or some crusty bread.
7. Enjoy!