2 x 150g cod fillet
1 red chilli
250g steamed brown rice
30g pitted black olives
400g chopped tomatoes
4 garlic cloves
Handful of parsley
Himalayan Pink Salt
Preheat the oven to 200C
Place the cod on a baking tray, drizzle with 1/2 tbsp oil and season. Place in the oven for 15 minutes.
Peel and finely chop the garlic.
Heat a medium sized pan with 1 tbsp coconut oil, add 3/4 of garlic and cook for 1 minute.
Add the chopped tomatoes and simmer for 5 minutes.
Cut the courgette in half lengthways then dice into small chunks.
Heat a second pan with 1/s tbsp coconut oil on a medium heat, add the remaining garlic and diced courgette, sauce for 3-4 minutes, stirring occasionally.
Thinly slice the red chilli
Roughly chop the parsley.
Add half the parsley to the tomato arrabbiata sauce, followed by the capers, black olives, spinach and half the sliced chilli, stir and simmer for 4 minutes.
When the courgettes are cooked, add the rice and remaining parsley.
Divide into 2 bowls, top with the remaining chilli and serve.