- 1 hake fillet (or use another white fish)
- 2 cups swiss chard, roughly chopped
- 2 tablespoons coconut oil
- 2 teaspoons freshly grated ginger
- 2 cloves of garlic, minced
- 1 teaspoon soy sauce or coconut aminos
- salt and pepper to taste
- Place 1 tablespoon of coconut oil into a skillet on a medium heat.
- Add in the minced garlic and grated ginger.
- Then place the fish fillet into the skillet.
- In another pan on a medium heat, place 1 tablespoon of coconut oil and drop the chopped swiss chard into it. Add the soy sauce or coconut aminos. Stir until the swiss chard gets soft (around 5-10 minutes).
- When the color of the fish fillet has changed up to almost half way up the side of the fillet, turn it over (it should change from a transparent color to a solid white color).
- Cook until the side of the fish has completely turned white.
- If it’s a thick fillet, then after the side has completely turned white, turn down the heat and cover the pan for a few minutes to ensure the middle of the fish gets cooked.
- When the fish is done, sprinkle some salt and pepper on it (you can also do this to the fillet before you put it into the skillet if you prefer).