Japanese-Style Dashi-Poached Cod with Wakame and Spinach

This dish is built around a genuinely light touch. Cod fillets poach gently in a simple dashi made from a small piece of kombu, so the fish stays tender without any heavy sauce weighing it down. A little wakame seaweed goes into the broth too, but only a modest tablespoon or so — enough to add flavor and a touch of iodine without tipping into excess, which is exactly the kind of iodine-conscious approach we aim for with seaweed.

The cod itself contributes solid protein and a real amount of selenium, and the spinach is stirred in only at the last minute so it wilts rather than staying raw. Tamari in place of regular soy sauce keeps things gluten-free if that matters to you, with regular soy sauce as an easy swap otherwise.

It's a quiet, restorative bowl — the kind of dinner that feels like it's doing something good for you without demanding much from the cook.