Ingredients:

  • fillets (approx. 6 oz/170g each) Cod Fillets, fresh or thawed, skinless
  • tbsp (15ml) Olive Oil
  • tbsp (14g) Unsalted Butter
  • cloves Garlic, minced finely
  • tsp (5ml) Fresh Ginger, grated or very finely minced
  • cup (240ml) Full-Fat Canned Coconut Milk
  • /4 cup (60ml) Fresh Lemon Juice
  • tbsp (5ml) Fresh Lemon Zest
  • /2 tsp (2.5ml) Sea Salt, plus more for seasoning fish
  • /4 tsp (1.25ml) Black Pepper, freshly ground
  • Pinch Red Pepper Flakes, optional
  • tbsp (30ml) Fresh Cilantro or Parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease your oven-safe dish or skillet with olive oil. Pat the cod fillets thoroughly dry with paper towels; season lightly with salt and pepper.
  2. In the oven-safe skillet over medium heat, melt the butter. Add minced garlic and grated ginger; cook for 60 seconds until fragrant (do not let them brown!).
  3. Pour in the coconut milk, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Bring mixture gently to a bare simmer, stirring constantly. Remove from heat immediately.
  4. Place the seasoned cod fillets directly into the baking dish/skillet. Pour the prepared coconut lemon sauce evenly over and around the fish.
  5. Transfer the dish to the preheated oven. Bake for 15–20 minutes.
  6. The fish is done when it flakes easily with a fork and the internal temperature registers 145°F (63°C). The sauce should be gently bubbling.
  7. Carefully remove from the oven. Garnish generously with fresh chopped cilantro or parsley before serving immediately.