Recipe makes 2 servings

Ingredients:

For the fish:
14oz (400g) cod fillet (fresh or thawed)
Salt and black pepper to taste
Juice of ½ lemon
1 tsp olive oil

For the sauce:
2 Tbsp butter
1 Tbsp olive oil
1 clove garlic, finely grated
½ tsp smoked paprika
¼ tsp mild chili flakes
½ tsp Dijon mustard
1 tsp lemon juice
½ tsp monk fruit sweetener (optional)
Salt to taste
Few drops of your favorite hot sauce (optional)

For the collard greens:
9oz (250g) collard greens, roughly chopped
3 garlic cloves, sliced
1½ Tbsp olive oil
Salt to taste
Squeeze of lemon juice at the end

Instructions:

Season cod with salt, pepper, and lemon juice. Brush lightly with olive oil.

Steam for 8-10 minutes or until it flakes easily with a fork.

Heat olive oil in a skillet over medium heat. Add garlic slices and cook until golden, about 30 seconds.

Add the collard greens, sprinkle with salt, and sauté 3-5 minutes until wilted. Finish with a small squeeze of lemon juice and remove from heat.

In a small saucepan, melt butter and olive oil over low heat. Add grated garlic, smoked paprika, and chili flakes. Stir for about 30 seconds.

Whisk in Dijon mustard, lemon juice, and monk fruit sweetener.

Season with salt, taste, and add a few drops of hot sauce, if using.

Place steamed cod on a plate and spoon the warm paprika butter sauce over it.

Serve with garlic-lemon collard greens on the side and an extra lemon wedge.

Nutritional breakdown per serving (2 servings)

499 Calories
40.6g Protein
33.4g Fat
5.7g Fiber
12.3g Total Carbs
6.6g NET Carbs