Fresh fish, steamed green veggies, and a spicy lime dressing that’s DIY: It doesn’t get much cleaner than this simple, summery meal (plus, it’s ready to put on the table in less than a half hour). When you’re buying the cod, opt for wild-caught over farmed, and look for the Marine Stewardship Council logo on the packaging—it ensures the fish was caught using ocean-friendly practices. Prep Time: 5 minutesTotal Time: 25 minutesServes 2 1 Tbsp macadamia or coconut oil 2 skin-on cod fillets (5 oz each) 1 stick lemongrass 1 long green chile, finely sliced 1 small red chile, finely sliced 1 clove garlic, crushed Juice of 1 lime 2 Tbsp tamari 2 Tbsp olive oil ½" piece ginger, grated 1 bunch asparagus 2 heads bok choy 2 handfuls Thai basil

  1. Heat oven to 350ºF.2. Heat coconut oil in ovenproof skillet over medium-high heat. Dry fish fillets with paper towel and generously rub sea salt on skin. Place skin side down in pan. For first 10 seconds, use fingers to prevent filets from curling up, then cook until skin is golden and crispy, 8 to 9 minutes. Transfer to oven and continue cooking until fish is just cooked through, about 10 minutes more.3. Meanwhile, remove outer leaves from lemongrass and finely slice. Place in large bowl with green and red chiles, garlic, lime juice, tamari, olive oil, and ginger. Stir well and set dressing aside. MORE: This One Ingredient Makes Salmon Delicious
  2. Chop woody ends off asparagus stalks and separate bok choy leaves. Steam 1 to 2 minutes until tender. Transfer to bowl with Thai basil and toss with chile-lime dressing.5. Remove fish from oven, flip filets over and continue cooking in pan until underside browns slightly, about 1 minute. Serve with steamed vegetables. NUTRITION (per serving) 560 cal, 62 g pro, 34 g carb, 14 g fiber, 17 g sugars, 24 g fat, 8 g sat fat, 1620 mg sodium