Tomato Poached Cod

1. Bring a pot of water with salt and pepper to a boil. Pour the buckwheat and cook for 14-18 minutes until tender. Drain. Toss with a drizzle of oil and adjust seasoning to taste.

2. Chop the cilantro, shallot and the garlic. Zest the lemon. Cut the tomatoes in half. Cut the kale into small pieces. Pat the fish dry. Add 3/4 of the cilantro to the cooked buckwheat.

3. Heat a drizzle of oil in a skillet over medium heat. Cook the garlic and the shallot for 2 minutes. Add the tomatoes, 1 tsp. of sugar, salt and pepper and cook for 5-6 minutes. Add 1.5 ^2P | 2 ^3P cups of water, the zest and a little lemon juice and bring to a boil.

4. Taste the broth and season to taste. Add the cod, cover and cook for 4-6 minutes over low heat until the fish is cooked.

5. Heat a drizzle of oil in a pan over medium high heat. Cook the kale 4-6 minutes until slightly crispy or colored. Add salt and pepper.

6. Serve the fish and its broth with the rest of cilantro, the buckwheat and kale garnished with nutritional yeast. Bon appétit!