2 Cod Fillet
1/8 tsp Sea Salt
1 tbsp. Avocado Oil
1 Garlic (cloves, minced)
1 tsp Thyme (fresh, minced)
1/3 cup Cherry Tomatoes (halved)
1/3 cup Organic Chicken Broth
1 cup White Navy Beans
2 1/2 cups Arugula
1 tbsp. Lemon Juice
2 2/3 tbsps. Pitted Kalamata Olives
Season the cod with sea salt and preheat a skillet over medium heat. Add the avocado oil to the pan then add the cod. Cook for 4 minutes per side, until cooked through. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the garlic. Cook for one minute, then add the thyme and cherry tomatoes. Cook for 2 to 3 minutes. Add the chicken broth and beans and let it simmer for 3 to 5 minutes. Add the arugula, lemon juice and olives and stir until the arugula is wilted.
Divide the bean and vegetable mix between plates and top with the cod. Enjoy!