Brit + Co Guides Logo

How to cook cod fillets with vegetables in coconut sauce

Cook Cod Fillets With Vegetables in Coconut Sauce

1
STEPS
INGREDIENTS

Start with the vegetables: put the sliced shallots in a pan with some oil and a splash of water.

Start with the vegetables: put the sliced shallots in a pan with some oil and a splash of water.

Add the carrot sliced as well, lower the heat and saut\u00e9 for 5 minutes

Add the carrot sliced as well, lower the heat and sauté for 5 minutes

In the meantime slice the cherry tomatoes in halves

In the meantime slice the cherry tomatoes in halves

Toss them in, add a splash of water and cover with a lid. Heat still on low.

Toss them in, add a splash of water and cover with a lid. Heat still on low.

In the meantime start preparing the cod fillets, I like to cut them in smaller pieces, but you can leave them as one piece

In the meantime start preparing the cod fillets, I like to cut them in smaller pieces, but you can leave them as one piece

When the cherry tomatoes start to wither add the olives and capers, close the lid and keep cooking. If it tends to dry out add a bit of water, but keep the amount of water always to the minimum.

When the cherry tomatoes start to wither add the olives and capers, close the lid and keep cooking. If it tends to dry out add a bit of water, but keep the amount of water always to the minimum.

In a separate pan or skillet heat some oil and then place the fillets so that they don't overlap. Sear them on both side, roughly a couple of minutes per side, do not overcook.

In a separate pan or skillet heat some oil and then place the fillets so that they don't overlap. Sear them on both side, roughly a couple of minutes per side, do not overcook.

When all the vegetables are roasted you can proceed by adding the coconut cream

When all the vegetables are roasted you can proceed by adding the coconut cream

Use just the cream and not the coconut water (in case you just opened a new can, they should be separated)

Use just the cream and not the coconut water (in case you just opened a new can, they should be separated)

Time to cook the second side, be careful in flipping them as they tend to fall apart, especially if without skin like mines. Another couple of minutes to go. Add some salt on top.

Time to cook the second side, be careful in flipping them as they tend to fall apart, especially if without skin like mines. Another couple of minutes to go. Add some salt on top.

Reduce the sauce until you reach your desired consistency. Add parsley, salt and pepper to taste.

Reduce the sauce until you reach your desired consistency. Add parsley, salt and pepper to taste.

I like it fairly thick

I like it fairly thick

When the fillets are seared on both sides it's time to plate them. Place them in the middle, with sone vegetables and sauce around and on top. Garnish with some chopped chives and olive oil.

When the fillets are seared on both sides it's time to plate them. Place them in the middle, with sone vegetables and sauce around and on top. Garnish with some chopped chives and olive oil.

Enjoy!

  • 300.0g Cod Fillets
  • 200.0g Cherry tomatoes
  • 1.0 Carrot
  • 2.0 Shallots
  • 1/2 Can of coconut cream
  • 1.0Tbsp Capers
  • Maroccan olives
  • Parsley
  • Chives to garnish
  • Olive oil
  • Salt
  • Pepper