Cod Coconut Lemon Cream (Print Version)
Cod in coconut lemon cream, full of spice and finished with a sprinkle of parsley.
# Ingredients:
→ For the Cod
01 -
1 tablespoon extra virgin olive oil
02 -
0.5 teaspoon sweet paprika
03 -
0.5 teaspoon freshly ground black pepper
04 -
1 teaspoon fine sea salt
05 -
4 cod fillets, about 170 g each
→ For the Coconut Lemon Cream Sauce
06 -
1 tablespoon fresh parsley, chopped (save for topping)
07 -
0.5 teaspoon red pepper flakes if you want some heat
08 -
0.5 teaspoon ground turmeric (totally optional)
09 -
0.5 teaspoon ground cumin
10 -
1 teaspoon Dijon mustard
11 -
2 cloves garlic, chopped really small
12 -
1 teaspoon lemon zest
13 -
2 tablespoons lemon juice (squeezed fresh)
14 -
240 ml full-fat coconut milk
# Steps:
01 -
Let the fish chill for a couple of minutes. Sprinkle parsley over the top and dig in while it's hot.
02 -
Pop the dish into your oven and let it bake for around 18 to 20 minutes. The cod's ready when it's opaque and falls apart when you fork it.
03 -
Drizzle the coconut lemon sauce all over the cod. Make sure every piece gets some love.
04 -
Whip up the sauce in a bowl. Just combine coconut milk, lemon juice, zest, garlic, mustard, cumin, turmeric, and pepper flakes until it's all blended.
05 -
Dry off your cod with a paper towel. Sprinkle both sides with salt, pepper, and paprika. Lay the fillets in one layer in your dish.
06 -
Set your oven to 190°C. Coat a baking dish lightly with olive oil or use some parchment paper if you prefer.
# Notes:
01 -
Keep an eye on the cod while it cooks so it stays moist and flakes apart nicely.