Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 fresh cod fillets (approximately 600 grams total) dry with paper towels, then season all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   In a small bowl, whisk together 1 can (400 milliliters) of full-fat coconut milk, 2 tablespoons of fresh lime juice, 2 minced garlic cloves, 0.25 cup of chopped fresh cilantro, and 0.25 teaspoon of chili flakes, seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to create the sauce.

3. 3

   Heat 4 tablespoons of olive oil in a large non-stick pan or skillet over medium-high heat until shimmering.

4. 4

   Carefully place the seasoned cod fillets into the hot oil and flash-fry for 2-3 minutes per side, or until golden brown and cooked through, then remove the cod and set aside.

5. 5

   Add 1 tablespoon of olive oil to the same pan, then sauté 1 thinly sliced medium red bell pepper for 3-4 minutes until slightly softened but still vibrant.

6. 6

   Divide the flash-fried cod and sautéed bell pepper among four plates and generously spoon the coconut-lime sauce over each fillet before serving immediately.