Roasted Cod with Coconut Sauce

Cooking:

preheat oven to 325 F

drizzle oil over fish, season with salt -> 20 mins (flesh flakes when top is pressed with a spoon)

1 chile + 13.5 oz coconut milk + 1 tbsp honey + 2 tbsp mustartd + 1 tsp turmeric

+ salt bring to a simmer over medium heat.

Cook whisking occasionally until sauce is reduced by a third and thickly coats a spoon 15 mins

+ asparagus cook until tender about 3 mins

Remove from heat + 1/2 cup tomatoes and 2tsp lime juice

season with more salt if needed

slip roast fish into sauce and top with cilantro, serve with rice and lots of lime wedges

Comments

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