Ingredients
Cod fillets (fresh, or thawed if frozen, and patted dry)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon freshly grated ginger
2 garlic cloves, crushed
1 1/2 cups coconut milk
Zest and juice of 1 large lemon
Instructions
Preheat the oven to 180°C (350°F).
Lightly season the cod fillets with salt and pepper.
Make the sauce:
Heat olive oil in a skillet over medium heat.
Add the onion and sauté until softened and translucent.
Stir in the ginger and garlic, cooking for another minute until fragrant.
Pour in the coconut milk and bring to a gentle simmer.
Stir in the lemon zest and juice, allowing the sauce to infuse for 2–3 minutes.
Place the seasoned cod fillets into a baking dish.
Pour the coconut lemon cream sauce evenly over the fish.
Bake for 20–25 minutes, or until the cod flakes easily with a fork.
Serve hot with fresh vegetables, and, if desired, spooned over rice to soak up the sauce