Cod in Coconut Lemon Cream Sauce
The Cod in Coconut Lemon Cream Sauce brings a bright and warm flavor in every bite. The lemon zest and juice cut through the richness of the coconut cream, leaving a lively finish that keeps the fish feeling light.
Equipment
- Air Fryer
- Small saucepan
- Shallow pan
- Lined sheet pan
Ingredients
Ingredients
- 500 g Cod fillets fresh, firm
- 400 ml Coconut milk or cream
- 30 ml Fresh lemon juice and zest
- 2 cloves Garlic minced
- 1 g Salt
- 1 g Black pepper
- 100 ml Broth or white wine to loosen the sauce
Instructions
- Pat the cod fillets dry and season them lightly. Place the seasoned fillets in the air fryer and cook until the fish is opaque and flakes easily along the edges.
- While the fish is cooking, whisk together coconut milk, lemon zest, lemon juice, garlic, and salt in a small saucepan; simmer until it thickens slightly.
- Plate the fish and spoon the warm sauce over the top. Finish with a drizzle of olive oil or a sprinkle of fresh herbs for contrast.
Notes
Tip: Avoid high heat to prevent sauce separation; keep a gentle simmer and whisk steadily.