Burns Night Roasted Venison
13th April 2015
Chicken Pomegranate and Walnut Stew
13th April 2015
Ingredients
- 4 cod fillets
- 1 tbsp chives minced
- 1 tbsp fresh parsley minced
- 1 tbsp fresh thyme
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 Lemon zest
- 3/4 cup coconut milk
- 6 tbsp virgin coconut oil
Servings:
Instructions
- Preheat your oven to 400 F.
- Season each filet with Himalayan Crystal Salt and black pepper.
- In bowl, combine the coconut oil, garlic, shallot, and herbs.
- Preheat a skillet over a medium-high heat.
- Pour the herb butter over the skillet and sear the fish fillets on both sides (about 2 minutes per side).
- Transfer the fish to a baking sheet and cook in the oven for 7 minutes. Don't discard the skillet.
- Pour the coconut milk and the lemon zest in the skillet that was used to sear the fish and bring to a simmer: make sure to scrape the bottom of the pan to get the browned bits into the sauce.
- Serve the fish with the sauce and lemon or lime wedges on the side.
- Serve with roasted vegtables or basmati brown rice.
- Enjoy!
