Oven-Baked Cod under a Coconut Blanket

Cod is delicately-flavoured and low in fat. Today I have an interesting idea for a nutritious warm lunch or dinner, where cod is served with millet which is easily digestible, rich in B vitamins and magnesium 🙂 

Preparation:

I seasoned the fish with salt, pepper, cumin, rubbed it with lemon juice and put it in an ovenproof dish. I started baking at 180°C for about 3-5 minutes. Then I soaked the dried tomatoes in water for about 10 minutes, drained them and blended with butter, garlic and parsley to create a paste. I mixed the coconut flour with rosemary. I took the fish out of the oven, spread out the paste and coconut flour mixture on top and put it back in the oven. I baked the fish for about 10 minutes.

Before cooking, I rinsed the groats 1-2 times under cold running water. I cooked the groats according to the recipe on the package. In the meantime, I cut the peppers, zucchini, and onion into cubes, added the spices and fried in hot ghee until the vegetables were al dente. Finally, I mixed the groats with the fried vegetables and sprinkled everything with chopped parsley.