Ingredients
Fish and Oil
- 1 Tbsp avocado oil
- 1 pound cod, cut into 4 fillets
Sauce
- 1 (14-oz) can full-fat coconut milk (light or full-fat works)
- 5 cloves garlic, minced
- Zest of 1 lemon
- 1 Tbsp lemon juice
- 1 cup fresh basil or spinach
- ½ tsp sea salt, to taste
- ¼ tsp black pepper
- 3 stalks green onion, chopped
Instructions
- Prepare the Cod: Remove the cod fillets from packaging and pat dry with paper towels. Sprinkle both sides evenly with sea salt to season.
- Sear the Cod: Heat 1 tablespoon avocado oil in a large 12-inch non-stick skillet over medium-high heat. Carefully place the cod fillets flesh-side down on the hot skillet. Cook for 3 minutes until slightly golden brown, then gently flip the fillets and cook an additional 3 minutes. The cod should be lightly seared but not fully cooked through. Transfer the cod to a plate and set aside.
- Sauté Garlic: Add a little more avocado oil to the same skillet and maintain medium-high heat. Add the minced garlic and sauté for 1-2 minutes until very fragrant, stirring frequently to prevent burning.
- Add Cod and Sauce Ingredients: Return the seared cod fillets to the skillet with the garlic. Pour in the coconut milk, then add the lemon zest and lemon juice. Stir well to combine. Spoon the sauce over the fillets to coat.
- Simmer to Cook: Bring the sauce to a full boil, then reduce heat to maintain a gentle simmer. Cook the cod in the sauce for 12-15 minutes, stirring occasionally. For deeper flavor, simmer up to 20 minutes. The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Finish: Stir in fresh basil (or spinach) and chopped green onions just before serving. Taste the sauce and adjust seasoning with additional sea salt and black pepper as needed.
- Serve: Plate the creamy lemon garlic cod and serve alongside brown rice, cauliflower rice, or steamed/roasted vegetables for a wholesome meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Be gentle when flipping the cod fillets as they are delicate and can break apart easily.
- Cooking time can vary depending on the thickness of your cod; always check doneness with a fork or thermometer.
- Both light and full-fat coconut milk work well in this recipe; full-fat will yield a richer sauce.
- If you prefer, substitute fresh basil with fresh spinach for a different leafy green note.
- Serve immediately for best texture and flavor, but leftovers reheat well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
