Ingredients:

  • 680g (1.5 lbs) Fresh Cod Fillets, cut into 4 portions
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Avocado Oil
  • 400ml Full-fat Coconut Milk
  • 2 Cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1 Large Lemon, zested and juiced
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Smoked Paprika
  • 1 tbsp Fresh Cilantro or Parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the cod fillets bone-dry with paper towels to ensure the sauce adheres properly.
  2. Season both sides of the cod fillets with sea salt and cracked black pepper.
  3. In a small pan, heat 1 tbsp avocado oil over medium heat. Add the minced garlic, grated ginger, turmeric, and smoked paprika. Simmer 1 minute until the spices smell fragrant and the oil turns bright orange.
  4. Pour in the 400ml of full fat coconut milk and the juice of the lemon. Whisk until the sauce is smooth and combined.
  5. Arrange the cod in your baking dish, ensuring they aren't touching.
  6. Pour the warm coconut lemon cream over the cod.
  7. Bake 15 minutes until the fish is opaque and the sauce is bubbling at the edges.
  8. Remove from the oven, sprinkle with the lemon zest and fresh cilantro. Spoon the extra sauce over the fish before serving.