Cod with coconut and lemon

• 1 lemon
• 1 zucchini (courgette)
• 1 bunch of 4 spr

Zest and juice the lemon.

Cut the zucchini into sticks. Peel the carrots, keeping a little of the tops, and cut them in four.

Mix the coconut milk with the lemon juice.

Lay the cod fillets in a flameproof casserole dish, add the vegetables and zest, cover with the lemon coconut milk, add the fennel seeds, and season with salt and pepper.

Cover and cook for 15 min