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Lemon Baked Cod with Peanut and Coconut Sauce

Lemon Baked Cod with Peanut and Coconut Sauce
Preparation time:
10 minutes
Cooking time:
10 minutes

Fresh and zesty, Nico Lemon baked cod topped with a peanut and coconut sauce is the perfect alfresco supper for those late summer evenings.

  • Ingredients

    For the cod:
    • 2 fresh cod fillets
    • 3 lemons, cut into slices
    • Salt & pepper
    For the sauce:
    • 1 red onion, diced
    • Generous drizzle of olive oil
    • 2 tbsp white or red wine vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 handful of peanuts
    • 1 handful of parsley
    • 50g desiccated coconut
  • Method

    • In a medium-sized bowl, mix together the onion, olive oil, vinegar, salt and pepper.

    • In the Kenwood food processor, pulse the peanuts, coconut and parsley until the peanuts are a roughly chopped texture.

    • Add this to the onion mixture and stir together. Add more oil, salt or pepper to taste. Set aside until needed.

    • Lay the lemon slices on the grill over a medium heat.

    • Place the fish on top of the lemon slices and grill until cooked through fully, 6-7 minutes.

    • Transfer cooked fish to plates, then spoon the peanut coconut sauce over the top of the fish to serve.

    • Serve immediately.

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