Ingredients for cod:
4 1 inch thick Alaskan cod filets - skin off
1/4 cup olive oil
1/4 cup butter (I used Miyokos Creamery vegan butter)
1/4 cup lemon juice
1 shallot finely chopped
Sea salt & pepper
Ingredients for rice:
2 cups of organic basmati or jasmine rice - rinsed
2 cups of water
1 13oz can of full fat coconut milk
1 tsp sea salt
Preheat oven to 375. Place filets in a ceramic or glass baking dish. Pour the lemon juice over the cod. On the stove top, heat a skillet on medium high for 2 minutes. Add oil, butter, and shallots to the pan. Saute' until shallots are turning translucent - stirring constantly. This takes approx 3 minutes. Pour mixture evenly over the filets. Season with salt and pepper. Bake for approx 20-25 minutes. They are done when an internal thermometer reaches 145 degrees. The filets will look smaller and white.
Serve over coconut rice...
Pour all ingredients into a medium size sauce pan. Whisk everything together well. Bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes. Let stand for 5 minutes.
Place the filet on top of the coconut rice and pour a little juice from the baking pan over.