Roast Cod with Coconut Béchamel Sauce

I sometimes hear that people don’t like to eat fish because it’s too bland. Of course, it can sometimes be true, but … it’s usually a matter of preparation, not the fish itself. Therefore, it is important that the dish is properly seasoned. There is a whole range of flavors in the recipe that I have prepared for you today! Lemon juice is responsible for the sourness, while Provence herbs, nutmeg, and chili spice up the unique flavor of the coconut béchamel! If that wasn’t enough, the whole thing is complemented by fresh basil, the taste and smell of which cannot be confused with anything else!

I do hope the description itself has already inspired you to check it out. Who is going to try it 😉 ?

Preparation: 

I sprinkled the fish with lemon juice, seasoned it with salt and pepper, and put it in an ovenproof dish. I cut the leek into slices and fried it in a pan with hot ghee. I added coconut milk, salt, pepper, and other spices, stirred it and stewed for about 2 minutes. I put the leek sauce onto the fish. Then I added grated mozzarella on top and baked at 180°C for about 20 minutes. When ready, I sprinkled the dish with chopped basil.