Cod with coconut and lemon


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 1 lemon
  • 1 zucchini (courgette)
  • 1 bunch of 4 spring carrots
  • 250 ml coconut milk
  • 4 cod fillets
  • 1 teaspoon fennel seeds
  • Salt and pepper
  • 2 sprigs dill

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.