Ingredients:

  • skinless cod fillets (about 6 oz each)
  • tablespoon olive oil
  • Salt and black pepper to taste
  • tablespoons unsalted butter
  • medium shallot, finely minced
  • cloves garlic, minced
  • teaspoon all-purpose flour
  • (13.5 oz) can full-fat coconut milk
  • /2 cup chicken or vegetable broth
  • tablespoons fresh lemon juice
  • teaspoon lemon zest
  • tablespoons chopped fresh cilantro or parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease an oven-safe baking dish.
  2. Pat the cod fillets very dry with kitchen paper. Brush lightly with olive oil and season generously with salt and pepper. Place fillets in the prepared baking dish.
  3. In a medium skillet over medium heat, melt the butter. Add the minced shallot and sauté until softened (about 3 minutes). Add the garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the coconut milk, followed by the broth, ensuring no lumps form. Bring to a gentle simmer and cook until the sauce has slightly thickened (about 3–4 minutes).
  5. Remove the skillet from the heat. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning if needed. Pour about two-thirds of the sauce evenly over and around the cod fillets in the baking dish.
  6. Bake for 15–20 minutes, or until the cod is opaque throughout and flakes easily with a fork (internal temperature 145°F / 63°C).
  7. Carefully transfer the cod to serving plates. Drizzle with the reserved sauce (if using) and garnish generously with fresh chopped cilantro or parsley before serving.