In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Coconut Dill Cod
Hello everyone,
This weeks main course recipe is a rather splendid pleaser. An impressive meal if you wish to entertain at home, or just like to treat yourself and the family at home. The recipe is for Coconut Dill Cod, a delightful fish recipe where cod fillets are poached slowly in coconut milk and dill. Nothing more to add than steamed Jasmine rice and a few sprigs of fresh rocket or watercress to garnish and the meal is complete.
Enjoy!
Serves 4 | Preparation time: 15 minutes | Cook time: 20 minutes | Stove top cooking
INGREDIENTS
Meatballs
4 fillets of fresh cod – trimmed, skin removed
Light Seasoning
- Pinch of sea salt and shake of black pepper per cod fillet
Sauce
- Knob of unsalted butter
- 8 thick slices of lemon – 2 per cod fillet
- Handful of fresh dill – chopped
- 2 cloves of garlic – sliced thickly
- Thumb size piece fresh ginger – peeled and cut into matchstick pieces
- 1 x 400g can coconut milk
- Knob of unsalted butter
INSTRUCTIONS
1.Prepare cod fillets
Remove skin if necessary.
Pat dry and lightly season.
2. Cook
Using a heavy flat bottomed pan, melt knob of butter.
Add garlic and ginger.
Cook quickly for 1 minute. Remove from heat.
Place lemon slices on the base of the pan, 2 per fillet. Lay cod fillets on top.
Replace on the heat.
Pour over coconut milk and top with dill.
Gently bring to simmer and during cooking baste in the coconut milk until fish is cooked and slightly flaking to the touch.
3. Serve!
Take to the table hot and plate individually sitting on freshly steamed rice, the delicious coconut cream poured all over and garnished with a handful of fresh watercress and salad leaves.
JULES TIPS
If unable to buy cod, a firm white fish such as monk fish or Hammor would work equally as well. Cook slowly and serve immediately once the fish is slightly flaky and tender to the touch.
