Fresh, wild cod is delicious, and even better when they are local catch. My favorite new way to cook cod is to season the filets, lightly dust them with coconut flour, and pan-frying them. So simple! The coconut flour gives the cod a lovely light, crispy coat, and also adds a hint of sweetness. Served with a lemon wedge and perhaps a mixed salad, this cod preparation makes for an easy and light fish dinner.
Here’s how I cooked our cod filets:
Season the cod filets with salt, pepper, and a light sprinkling of garlic powder. Then, very lightly coat the filets with organic coconut flour.
In a non-stick pan on medium-high heat, melt about a table spoon of ghee. Lay down the filets and give the pan a shake, to make sure that the melted ghee coats the pan evenly. Cook the first side for about 6 minutes. Drizzle some olive oil on the non-cooked side (to make sure that the fish doesn’t dry out when you flip it onto the other side).
Cook for another 5 minutes.
Serve with a lemon wedge, perhaps a simple mixed salad. Delicious and light!