Coconut cod

HGC212

note: 2 cod fillets (about 6 oz each)

note: 1 can (14 oz) coconut milk

note: 1 lemon, thinly sliced

note: 3 tablespoons fresh dill, chopped

note: 4 cloves garlic, smashed

note: 1 teaspoon ginger, grated

note: Salt and pepper to taste

note: 1 to 2 tablespoons olive oil

note: Garlic chili oil for garnish

note: Cooked jasmine rice or orzo for serving

* Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

* In a large skillet or shallow pan, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned.

* Add about 4 slices of lemon to the base of the pan, then place the cod filets on top of the lemons.

* Pour in the coconut milk, add the dill, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer.

* Let the cod simmer in the coconut milk for 8 to 10 minutes or until the fish is opaque and easily flakes with a fork. Baste the fish with the coconut milk occasionally/as needed.

* Adjust the seasoning if needed. Squeeze a bit of fresh lemon juice over the poached cod just before serving.

* Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk sauce on top. Garnish with additional fresh dill and chili oil.

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