Ginger-garlic bok choy with seared cod

4 cod fillets (about 6 oz each)

1 large bunch bok choy, chopped (both leaves and stems)

2 tablespoons olive oil

1 tablespoon coconut aminos (for a soy-free option)

1 tablespoon apple cider vinegar

1 tablespoon fresh ginger, minced

1 tablespoon lemon juice

Sea salt, to taste

Freshly ground black pepper, to taste (omit for strict AIP)

1/2 teaspoon turmeric powder (optional, for extra anti-inflammatory benefits)

Fresh cilantro or parsley for garnish (optional)

Pat the cod fillets dry with paper towels. Season both sides with sea salt, black pepper, and turmeric powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the cod fillets to the skillet.
Sear the fillets for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Add the chopped bok choy to the skillet, cooking for 3-5 minutes, stirring occasionally until the leaves are wilted, and the stems are tender-crisp.
Stir in the coconut aminos, apple cider vinegar, and lemon juice. Cook for another 2 minutes, allowing the flavors to meld together.

Place the seared cod fillets on top of the sautéed bok choy in the skillet. Spoon some of the bok choy mixture over the fish to absorb the flavors.
Garnish with fresh cilantro or parsley if desired.

Serve immediately, dividing the bok choy and cod among plates. This dish pairs well with a side of roasted sweet potatoes or cauliflower rice.