3 cod fillets 1/4 teaspoon kosher salt and freshly ground black pepper 1 medium red bell pepper, sliced 2 (14 ounces) cans of light coconut milk 2 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons red curry paste Juice of 1 lime ½ tablespoon tomato paste 1 tablespoon fish sauce, optional 1 teaspoon sugar 1 teaspoon instant bouillon 2 tablespoons chopped fresh cilantro   Instructions   1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200

3 salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup (80ml) vegetable broth 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley, chopped   1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in