Baked Cod in Coconut Lemon Cream Sauce

For the Cod:

4 cod fillets

1 tablespoon olive oil

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional)

For the Coconut Lemon Cream Sauce:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup coconut milk

1 tablespoon lemon juice

Zest of 1 lemon

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

Salt and pepper, to taste

1 tablespoon fresh cilantro, chopped (optional)

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Place the cod fillets in the prepared baking dish and season with salt and pepper. Drizzle with olive oil and bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. While the cod is baking, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic to the pan, and sauté for 2-3 minutes, or until the onion becomes soft and translucent. Stir in the coconut milk, lemon juice, lemon zest, turmeric, and paprika. Bring the sauce to a simmer, then cook for 5-7 minutes, or until the sauce thickens slightly.

Season the sauce with salt and pepper to taste, then remove from heat. Once the cod is done baking, pour the coconut lemon cream sauce over the fish fillets. Garnish with chopped fresh cilantro and parsley, if desired. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 280 kcal | Servings: 4 servings

www.recipes.kqeducationgroup