Coconut Dill Poached Cod

Ingredients

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil (up to 2 tbsp)
• 4 garlic cloves (smashed)
• 1 tsp fresh ginger (grated)
• 14 oz coconut milk (1 can)
• 1 lemon (thinly sliced)
• 3 tbsp fresh dill (chopped, plus more for garnish)
• salt (to taste)
• black pepper (to taste)
• garlic chili oil (for garnish)
• 2 cup cooked jasmine rice or orzo (for serving)

Steps

1. 1

   Heat 1-2 tablespoons of olive oil in a large skillet or wide pan over medium heat.

2. 2

   Add the 4 smashed garlic cloves and 1 teaspoon of grated ginger to the pan. Sauté for 1-2 minutes until fragrant but not browned.

3. 3

   Pour in the 14 oz can of coconut milk and stir to combine with the aromatics. Bring the liquid to a gentle simmer.

4. 4

   Season the coconut broth with salt and black pepper to taste. Stir in most of the chopped fresh dill, reserving some for garnish.

5. 5

   Arrange the lemon slices in the simmering broth.

6. 6

   Season the cod fillets lightly with salt and pepper, then carefully place them into the simmering coconut milk. Ideally, the liquid should partially or fully cover the fish.

7. 7

   Lower the heat to maintain a very gentle simmer. Poach the fish for 8-10 minutes, or until the cod is opaque and flakes easily with a fork. If the liquid does not cover the fish, use a spoon to frequently baste the top of the fillets with the hot broth.

8. 8

   Serve the cod in shallow bowls over cooked jasmine rice or orzo, spooning plenty of the coconut broth over the top.

9. 9

   Garnish with the remaining fresh dill and a drizzle of garlic chili oil for heat.

Notes

This recipe is a dairy-free alternative to traditional cream-poached fish, making it suitable for those with dairy sensitivities or IBS. If you don't have a deep enough pan to fully submerge the fish, basting is essential to ensure even cooking.

Nutrition per serving

• main
• seafood
• dairy-free
• gluten-free
• healthy
• poached
• dinner