Preheat and Prepare the Cod: First, preheat your oven to 200°C (180°C fan). Pat the cod fillets thoroughly dry with a paper towel – this is key to getting a good sear. Season both sides generously with sea salt and black pepper.

Sear the Fish: Heat 1 tablespoon of olive oil in a large, oven-safe skillet or pan over a medium-high heat. Carefully place the cod fillets in the hot pan and sear for 2-3 minutes on each side, just until they are golden brown. They will not be cooked through at this point. Gently remove the fillets from the pan and set them aside on a plate.

Sauté the Aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped shallot and cook for 3-4 minutes, stirring occasionally, until it has softened and become translucent.

Bloom the Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Cook for about 1 minute more, stirring constantly until they are wonderfully fragrant. Be careful not to let the garlic burn.

Create the Sauce Base: Pour the entire tin of coconut milk into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is. Bring the sauce to a gentle simmer.

Flavour the Sauce: Once simmering, stir in the lemon zest, lemon juice, chopped parsley, dill, and the optional red pepper flakes. Season with a pinch of salt and pepper. Let the sauce bubble gently for 2-3 minutes to allow the flavours to meld and the sauce to thicken slightly.

Taste and Adjust: What works best for me is to taste the sauce at this stage. It might need another squeeze of lemon for brightness or a little more salt to make the flavours pop. Adjust it to your liking.

Bake the Cod: Nestle the seared cod fillets back into the sauce in the skillet. Spoon some of the warm sauce over the top of each fillet.

Finish in the Oven: Transfer the entire skillet to the preheated oven. Bake for 10-12 minutes, or until the cod is opaque and flakes easily when tested with a fork. The exact time will depend on the thickness of your fillets.

Serve: Carefully remove the skillet from the oven. Garnish with a sprinkle of fresh parsley and serve immediately.