Description
A quick and flavorful dish featuring cod fillets poached in a creamy coconut milk and fresh dill sauce.
Ingredients
- 4 cod fillets
- 1 can of coconut milk
- 1/4 cup of fresh dill, chopped
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
- Lemon wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the chopped fresh dill, lemon juice, salt, and black pepper.
- Gently place the cod fillets into the skillet, spooning some of the coconut milk mixture over them.
- Cover the skillet and cook for about 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve warm with lemon wedges.
Notes
For a burst of color, consider adding halved cherry tomatoes or snap peas while cooking. Store leftovers in an airtight container in the refrigerator for up to two days.