Cod in a gingered coconut broth with bok choy and zucchini.

• Cod — 12 oz (2 fillets, cubed)
• Full-fat coconut milk — 1 cup
• Water — ½ cup or stock
• Ginger — 1 tsp
• Lemongrass — 1 stalk, bruised
• Bok choy — 3½ oz (2 baby)
• Zucchini — 3½ oz (½)
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Lime
• Sea salt

1. Warm the ginger and lemongrass in the oil 1 minute. Add the coconut milk and water (stir gently); simmer 5 minutes and remove the lemongrass.
2. Nestle in the cod and bok choy; poach gently 6–8 minutes until it flakes. Add zucchini for the last 3 minutes.
3. Finish with green-onion tops, lime and salt.

Bruise (not chop) the lemongrass — smash the stalk with the back of a knife to release the oils, then fish it out before serving. Chopped lemongrass leaves unpleasant fibers in the broth.

Calories ≈ 525 kcal · Protein 43 g · Carbs 6 g · Fat 38 g · Fiber 1 g

Thai coconut-fish-curry method per Feasting at Home: gentle simmer, poach 5–7 min, lime to finish; onion/garlic-free.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.