Ingredients
Scale
- 4 cod fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup coconut milk
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange cod fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 12-15 minutes until flaky and cooked through.
- Meanwhile, in a saucepan, combine coconut milk, lemon juice, lemon zest, garlic, and Dijon mustard. Simmer over medium heat until slightly thickened, about 5 minutes.
- Remove sauce from heat and stir in chopped parsley.
- Serve the baked cod topped with the coconut lemon cream sauce.
Notes
- Use fresh lemon juice for a vibrant flavor.
- Serve with steamed vegetables or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking and simmering
- Cuisine: Seafood
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg