This is a much prettier dish than the photo would indicate - white fish, pale pink shallots and lemon yellow make it an ideal spring dish visually. As those of you who read this blog, I like to cook fish in the microwave in parchment paper bundles because it reduces post dinner fish smell in my apartment to almost nothing, there is no mess to clean up and - most importantly - you can get dinner on the table in no time.
4 cod fillets (about 1"1/2 thick)
1 lemon, halved and then one of the halves quartered (the other half will be juiced)
1/2 cup full fat coconut milk
1 shallot, finely diced
1 Tbsp dry white wine
1 tsp hot sauce
Salt
Place the finely diced shallot and wine in a small saucepan and cook over medium heat until the shallot is translucent and tender.
Whisk in the coconut milk, the hot sauce and the juice from the lemon half. Set aside.
Tear off 4 pieces of parchment paper, about three times the length of the fillets. Salt the fish on all sides and place a fillet in the center of each piece of piece of parchment paper. Spoon over a quarter of the sauce on to each piece of fish and wrap up tightly so that no steam can escape.
Place in the microwave and cook for 5 minutes on high.
Serve with one of the remaining lemon pieces.
Inspiration recipe, here.
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