1 flameproof casserole dish
1 chopping board
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 minutes over low heat.
Scatter with dill before serving.
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