Baked Cod with Sauteed Mushrooms
Difficulty : Super easy
Preparation time:
5m
Cooking time:
15m
Fresh cod fillets have a slightly firm texture and a mild, sweet flavour that pairs perfectly with sautéed mushrooms. Serve this delicious dish with steamed vegetables for a quick weeknight meal
Ingredients
For 1 people (
)
Recipe
- 0.5 Tinned Coconut Milk
- 1 handful(s) Mushrooms
- 1 Skinless Cod Fillet(s)
- Black Pepper
- Sea Salt
- 1 tablespoon(s) Fresh dill
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) Fresh parsley
- Olive Oil
- Coconut Oil
Nutritional Facts (per serving)
- Kcal: 466 kcal
- Sugars (g): 1g
- Carbs: 7g
- Fat: 36g
- Saturated fat (g): 26g
- Proteins: 32g
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Directions
- Preheat oven to 200 degrees C/400 degrees F.
- Rip out a large rectangle sheet of greaseproof paper and place the fish fillet in the centre of the sheet.
- Season the fillet with sea salt and freshly ground black pepper, squeeze some lemon juice over and drizzle with 1 teaspoon of olive oil.
- Lift up each side of the paper and seal by scrunching up the sides all together to make a tight but baggy parcel. Place the fish parcel on a roasting tray.
- Bake in the oven for 10-12 minutes until the fish is just done and has turned from translucent to opaque.
- Finely slice the mushrooms. Finely chop the dill and parsley.
- Heat 1/2 teaspoon of coconut oil in a pan. Add the mushrooms and sauté for 5 minutes, or until tender.
- Add the coconut milk and cook for a few minutes to reduce. Season with sea salt and freshly ground black pepper. Add the chopped dill.
- To serve, place the fish on a plate and drizzle the mushroom mixture over the fish. Top with a squeeze of lemon juice and sprinkling of chopped parsley.
- Serve with steamed greens on the side.
