Baked Cod with Chili Coconut Sauce

Ingredients

• 300 g rice
• Salt
• 1 untreated lemon
• 4 cod fillets (ready to cook, skinless about 180 g each)
• Salt
• pepper (ground)
• 1 bunch Coriander
• 2 red chilies
• 150 g coconut flakes
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp olive oil
• 300 ml coconut milk

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Cook the rice in 450 ml boiling salted water for about 10 minutes until very firm. Rinse the lemon under hot water, pat dry, grate 1 tsp of zest and squeeze out the juice. Wash the fish fillets, pat dry, drizzle with lemon juice, salt and pepper.

2. 2.

   Wash the coriander, shake off excess water and finely chop the leaves. Wash the chilies, cut them lengthwise in half, remove seeds and slice into small rings. Toast the coconut flakes in a pan without added fat until golden yellow, then remove and let cool. Peel and finely chop the garlic and ginger. Heat the oil in a pot and sauté the garlic with the ginger and chili.

3. 3.

   Deglaze with coconut milk, stir in the coconut flakes, zest and coriander, and season with salt, pepper and lemon juice. Let the sauce thicken until creamy, then remove from heat. Place a small amount of rice on a piece of parchment paper, lay one fish fillet on top, and drizzle with the sauce.

4. 4.

   Seal the parcels and bake for about 15 minutes in the preheated oven. Open the parcels and allow the fish to brown slightly in the oven. Serve plated on a dish.