Low Sodium Lemon & Coconut Pan-Seared Cod

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Lemon & Coconut Pan-Seared Cod

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Ingredients

4 servings

For the cod

4 cod fillets (about 6 oz each), skin-on or skinless
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
1 tbsp coconut oil

For the lemon-coconut sauce

3 tbsp coconut oil
3 cloves garlic, thinly sliced
¼ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
¼ cup coconut cream
¼ tsp ground ginger
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)
fresh parsley sprigs, for serving (optional)

Instructions

1
Pat the cod fillets completely dry with paper towels. Sprinkle both sides evenly with the sea salt and turmeric.
2
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil begins to ripple. Add the cod fillets and sear undisturbed for 3–4 minutes, until the underside is golden and the fish releases easily from the pan.

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