Poached Cod in Savory Coconut Milk

This recipe would be great served with quinoa, orzo, or brown rice. You'll have plenty of flavorful poaching liquid to make a brothy, savory, healthy meal. Cod is a very light fish with a mild sweet flavor and pairs perfectly with dill and lemon, but would work with monkfish, haddock, sole, or flounder. This recipe and photo are property of Emily Eggers.

Ingredients

• 1lb of fresh Svenfish cod fillets
• 1-2 tablespoon olive oil
• 14 ounce can of unsweetened coconut milk
• 4 cloves garlic, smashed
• 1 teaspoon ginger grated
• 3 tbsps fresh dill,  finely chopped
• 1 lemon
• Chili garlic oil for garnish

Method

1. Pat the cod fillets dry with a paper towel and season on both sides with kosher salt and black pepper. 
   
   
2. In a medium sized pot or saucepan with tall enough sides, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned.
   
   
3. 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.
   
   
4. 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.
   
   
5. The cooking time 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 as needed.
   
   
6. Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving. Garnish with additional fresh dill and chili oil.