Whole 30 Whole30 Lemon-Dill Coconut Lime Cod Skillet
Flaky, golden-seared cod nestled in a silky coconut milk sauce brightened with fresh lime, lemon, and dill — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. The sauce comes together right in the same pan, picking up all those caramelized bits from searing the fish and building real depth of flavor with garlic, red pepper flakes, and a double hit of citrus zest. Full-fat coconut milk is the secret weapon here: it thickens into a luscious, restaurant-worthy sauce without a drop of cream or butter, keeping everything completely compliant. One of the trickier parts of eating this way is finding sauces and shortcuts that don't sneak in off-plan additives — this one is built entirely from whole ingredients you can trust. The fresh dill scattered over the top at the end adds a bright, herby finish that ties the citrus and coconut together beautifully. It serves four, so it's just as good for a family dinner as it is for meal-prepping a couple of lunches for the week ahead.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), patted dry
- ¾ tsp fine sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp fresh dill, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Season the cod fillets on both sides with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2 minutes more, then transfer to a plate. The fish will not be fully cooked through at this point.
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