Ingredients:

  • 4 (6-oz) Cod Fillets
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Extra Virgin Olive Oil
  • 1 can (13.5 oz) Full-fat Coconut Milk
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1 large Lemon, zested and juiced
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Fresh Cilantro or Parsley, chopped

Instructions:

  1. Preheat your oven to 200°C (400°F). Pat the cod fillets with paper towels until completely dry to ensure seasoning adherence. Season both sides of the fillets with fine sea salt and cracked black pepper.
  2. Heat extra virgin olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and grated ginger, sautéing for approximately 60 seconds until fragrant. Add the ground turmeric and smoked paprika, stirring for 30 seconds to bloom the spices.
  3. Pour the full-fat coconut milk, lemon juice, and half of the lemon zest into the skillet. Bring the mixture to a gentle simmer for 3–5 minutes until the sauce slightly thickens and emulsifies.
  4. Nestle the seasoned cod fillets into the sauce. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Remove from the oven. Garnish with the remaining lemon zest and freshly chopped cilantro or parsley before serving.