21 oz (600 g) cod fillets

Salt and black pepper, to taste

2 tablespoons olive oil

1 medium onion, thinly sliced

1 tablespoon grated fresh ginger

2 garlic cloves, crushed

1.2 cups (300 ml) coconut milk

Juice and zest of 1 large organic lemon

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Preheat oven to 400°F (200°C).
Pat the cod fillets dry and season both sides with salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Add sliced onion and sauté for about 5 minutes until soft and translucent.
Stir in grated ginger and crushed garlic; cook for another minute until fragrant.
Pour in coconut milk, lemon juice, and zest, stirring to combine. Simmer for 2–3 minutes to let the flavors meld.
Taste and adjust seasoning with more salt or lemon juice as needed.
Place the cod fillets into the sauce and spoon some sauce over each piece.
Transfer the skillet to the oven and bake for 12–15 minutes, until the fish flakes easily with a fork.
Remove from the oven, let rest briefly, and spoon the creamy sauce over the fish before serving.

Add baby spinach or cherry tomatoes for extra color and flavor.

Use chili flakes or curry powder for a spicy twist.

Substitute halibut, tilapia, or snapper for cod if desired.

Finish the sauce with a pat of butter or drizzle of sesame oil for richness.

Serve with jasmine rice, quinoa, or roasted vegetables to soak up the sauce.