Ingredients:
600 g cod fillets
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, finely sliced
1 tablespoon fresh ginger, grated
2 garlic cloves, crushed
300 ml coconut milk
1 large organic lemon (zested and juiced)
Directions:
If using frozen cod, allow it to thaw fully. Pat the fillets dry with a paper towel to remove excess moisture.
Preheat your oven to 225°C (437°F).
Place the cod fillets in an oven-safe baking dish. Season both sides with salt and pepper.
In a pan, heat olive oil over medium heat. Sauté the sliced onions until translucent. Add the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Pour in the coconut milk, season with salt and pepper, and simmer on low heat for 4-5 minutes. Add the lemon zest and juice, stir well, then remove from heat.
Pour the coconut sauce over the cod fillets. Bake in the preheated oven for 15 minutes, or until the cod flakes easily with a fork and is fully cooked.
Serve the baked cod with the sauce spooned over the top.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4