Recipe: Creamy Lemon Garlic Baked Cod

Ingredients

1½ Tbsp grass-fed ghee (or avocado oil for strict dairy free)
1 medium shallot, finely diced
5 cloves garlic, minced or pressed
12 oz heavy coconut cream
2 tsp freshly squeezed lemon juice
1 tsp dijon mustard
¾ tsp sea salt
¼ tsp freshly ground black pepper
2 pinches cayenne pepper
¼ cup pork panko
to taste chopped parsley for garnish
to serve lemon wedges
as needed extra ghee or avocado oil for greasing dish and brushing on cod fillets

Preheat the oven to 400ºF (205ºC).
Lightly grease a 9x13 inch baking dish with ghee or avocado oil.
Dry the cod fillets with paper towels and place them in the dish, evenly spaced.
Sprinkle the fillets with sea salt and pepper.
Melt ghee in a small saucepan over medium heat, then add shallot and garlic, sautéing for 2 minutes.
Add coconut cream, lemon juice, dijon mustard, salt, pepper, and cayenne to the saucepan and stir to combine.
Pour the cream sauce around the cod fillets without pouring it on top.
Brush the fillets with melted ghee or avocado oil and sprinkle with pork panko.
Bake for 14-16 minutes or until the centers reach 140ºF (60ºC), then broil on high for 3-5 minutes until golden brown.
Top with parsley and serve with lemon wedges.

Servings

4 servings

Calories

350

Total fat

25g

Total carbohydrates

10g

Total protein

25g

Sodium

500mg

Cholesterol

80mg