Preheat oven to 375° F
In a baking dish, gently toss fish fillets with the coconut aminos, until the fish is covered with the sauce. Set aside.
Boil water in a small saucepan. One at a time, blanch the collard leaves for just a few seconds. Remove leaves, and lay flat on a cutting board. Cut off the tough ends of the collard greens, and place one fish fillet in the center of each collard green. Season the fish with cracked black pepper, and top each fillet with ½ tablespoon of coconut oil. Wrap the fish firmly in the collard leaves, and place seam side down in a shallow baking dish.
Bake uncovered for 20 Minutes
Serve with a lemon wedge
Other fish can be used in place of cod.
Serving Size 1 fillet
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.