Coconut Dill Cod

Delicate pieces of cod slowly poached in a creamy coconut dill sauce.

15 minutes

20 minutes

Stove top cooking

Ingredients

4 fillets of fresh cod

- trimmed, skin removed
Knob of unsalted butter
Light Seasoning
Pinch of sea salt and shake of black pepper per cod fillet
Sauce
6 thick slices of lemon

- 2 per cod fillet
Handful of fresh dill

- chopped
2 cloves of garlic

- thickly sliced
Thumb size piece fresh ginger

- peeled and cut into matchstick pieces
1 x 400g can coconut milk
Knob of unsalted butter

Instructions

Prepare cod fillets:
01 Remove skin if necessary. Pat dry and lightly season.
Cook:
02 Using a heavy flat bottomed pan, melt knob of butter. Place garlic and ginger. Cook quickly for 1 minute. Remove from heat. Place lemon slices on the base of the pan, 2 per fillet. Lay cod fillets on top. Replace on the heat. Pour over coconut milk and top with dill. Gently bring to simmer and during cooking baste in the coconut milk until fish is cooked and slightly flaking to the touch.
Serve:
03 Take to the table hot and plate individually sitting on freshly steamed rice, the delicious coconut cream poured all over and garnished with a handful of fresh watercress and salad leaves.

Notes

If unable to buy cod, a firm white fish such as monk fish would work equally as well. Cook slowly and serve immediately once the fish is slightly flaky and tender to the touch.