Egusi-Crusted Baked Cod with Coconut Spinach Rice

This dish takes ground egusi out of the soup pot and uses it as a nutty, savory crust for mild baked cod — a fun way to bring a familiar West African ingredient into a new format. The fish bakes until it's fully opaque and flakes apart easily, well done all the way through.

Underneath, the rice is cooked in a mix of coconut milk and broth, then finished with a generous handful of spinach folded in right at the end, so it keeps its color and nutrients. Between the spinach and the fish, this plate leans genuinely folate-rich and protein-forward, which is why it's tagged for pregnancy support.

It's a dinner that feels a little more special than a weeknight staple, but comes together in under 45 minutes from start to finish.