Label
All
0
Clear all filters

Cod with coconut and lemon

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

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

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title