Lemon Baked Cod with Peanut and Coconut Sauce by Nico Reynolds
| Serves: 2 | Category: Fish | Course: Mains | Machine: Food Processor | Total time (min.): 20 |
Fresh and zesty, Nico Lemon baked cod topped with a peanut and coconut sauce is the perfect alfresco supper for those late summer evenings.
Ingredients
For the cod:
- 2 fresh cod fillets
- 3 lemons, cut into slices
- Salt & pepper
- 1 red onion, diced
- Generous drizzle of olive oil
- 2 tbsp white or red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 handful of peanuts
- 1 handful of parsley
- 50g desiccated coconut
Tools
- MultiPro Express Weigh+
Method
- In a medium-sized bowl, mix together the onion, olive oil, vinegar, salt and pepper.
- In the Kenwood food processor, pulse the peanuts, coconut and parsley until the peanuts are a roughly chopped texture.
- Add this to the onion mixture and stir together. Add more oil, salt or pepper to taste. Set aside until needed.
- Lay the lemon slices on the grill over a medium heat.
- Place the fish on top of the lemon slices and grill until cooked through fully, 6-7 minutes.
- Transfer cooked fish to plates, then spoon the peanut coconut sauce over the top of the fish to serve.
- Serve immediately.