Creamy Coconut Lemon Cod (Print Version)
# 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 (around 170 g each)
→ For the Coconut Lemon Cream Sauce
06 -
1 tablespoon freshly chopped parsley (sprinkle on top)
07 -
0.5 teaspoon red pepper flakes (if you want)
08 -
0.5 teaspoon ground turmeric (if you feel like it)
09 -
0.5 teaspoon ground cumin
10 -
1 teaspoon Dijon mustard
11 -
2 cloves garlic, minced up
12 -
1 teaspoon finely grated lemon zest
13 -
2 tablespoons fresh lemon juice
14 -
240 ml full-fat coconut milk
# Instructions:
01 -
Give the cod two minutes to chill out. Toss some parsley on it and dig right in while it's hot.
02 -
Pop the dish into the oven for 18-20 minutes. The cod's ready when it splits apart easily and looks nice and white.
03 -
Drizzle all that creamy coconut lemon sauce over the cod so every piece gets covered.
04 -
Grab a bowl and stir together coconut milk, lemon juice, zest, garlic, Dijon, cumin, turmeric, and red pepper flakes until you get a smooth mixture.
05 -
Pat the cod dry with a paper towel. Sprinkle salt, pepper, and paprika on each side. Line them up in your greased dish.
06 -
Heat your oven up to 190°C. Rub olive oil on a baking dish or just use some parchment if that's easier.
# Notes:
01 -
Don't cook the cod too long or it'll dry out and lose that flaky bite.