Pan-seared Cod with Lemon Coconut Sauce

Fresh seafood is one of my all-time favorite foods to cook and eat, especially when I don't want to spend a lot of time standing over the stove after a long day at the office. This dish pairs especially well with steamed or sautéed vegetables and can easily be adjusted to suit most dietary needs. In addition to being NSF, it is also gluten-free and can be made dairy free by either omitting the parmesan and butter or replacing them with your favorite dairy-free products.

Use as much or as little dill weed as you like when preparing your cod.

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1-2 pounds cod

1 can coconut milk

1 lemon - zested and juiced

1 shallot - finely diced

1/4 cup white wine

dill weed

sea salt

pepper

garlic infused oil

Optional:

parmesan cheese

butter

Peanut butter chocolate chip cookies are not crucial to this dish, though they do make a great finish!

1. Pat dry the cod and coat with dill weed, salt, and pepper. In a large frying pan, sauté the shallot in garlic oil.

2. When the shallot becomes soft, add the cod and butter and cook 3-4 minutes on each side depending the on the thickness of your cut.

3. Remove cod from the pan and place in pan in the oven to keep warm.

4. Deglaze the pan with wine using a wooden spoon.

5. Once wine is reduced, add coconut milk and simmer for about 5 minutes.

6. Add lemon zest, juice, and parmesan.

7. Simmer uncovered for a few more minutes and season to taste.

8. Add fish and sides to plate and cover generously with sauce.

This sauce pairs well with vegetables sautéed in garlic oil, a side of rice, and extra sauce..

Helpful tips:

Always grate your own cheese. Store bought pre-shredded cheeses often contain potato starch which is commonly used as an anti-caking agent. I only use cheese in its whole form and cut or shred as needed to avoid unintentional NS exposure.

Wash your lemons thoroughly. Pesticide residue can be a problem for those with nightshade sensitivities so it's important to start with clean fruit, especially when using the zest.

Before juicing your lemon, roll it on the counter with your hands to help break up the pulp inside. This will optimize your juice output.

I use pre-made garlic infused oils because I'm a sensitive to fresh garlic. Feel free to use your preferred method when incorporating garlic into any of my recipes.

As always, make substitutions to fit the dietary needs and preferences of almost anyone. If you do make this dish, I would love to hear your take on it.