Low FODMAP Lemon & Coconut Pan-Seared Cod
Total time25 min
Prep time10 min
Cook time15 min
5.0(9)
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Learn more →Ingredients
4 servings
For the cod
- 4 cod fillets (about 6 oz each), skin-on or skinless
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the lemon-coconut sauce
- 3 tbsp coconut oil
- 3 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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
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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