Poached Cod in Coconut Milk with Dill & Lemon

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 Cod fillets

1-2 tbsp Olive Oil

1 can Unsweetened canned coconut milk (14 ounce can)

4 cloves Garlic (smashed)

1 tsp Ginger (grated)

3 tbsps Fresh Dill (finely chopped)

1 Lemon (half sliced, half for squeezing)

Chili Garlic Oil (for garnish)

Directions

Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may wish to remove it before cooking.

In a medium sized pot or a small saucepan with tall enough sides, 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 on low heat, then place the cod filets on top of the lemons.

Pour in the coconut milk, add the fresh dill along with salt and pepper, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer.

Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork. The cooking time on this may vary based on thickness of the fish. Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged.

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

Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like. Garnish with additional fresh dill and chili oil.

Nutrition

• Calories: 617 kcal
• Total Fat: 55 g
• Saturated Fat: 43 g
• Unsaturated Fat: 9 g
• Cholesterol: 37 mg
• Sodium: 79 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 21 g