Coconut Cod - P.D.Q. (pretty darn quick)
1 tablespoon olive oil
3 small garlic cloves, minced (or 1-2 larger)
1 cup coconut milk (*regular or light)
1 teaspoon fish sauce
juice of 1 lime
side of cod
pinch of sea salt
Slice leeks in half and wash, removing tough outer layer and dark green tops. Dice into 1/2 inch pieces. Place into a pan with a tablespoon of olive oil and the minced garlic and heat over a high heat, stirring, for a minute. Cover with a tight fitting lid, turn heat down low, and allow to cook and soften for 10 minutes.
In a glass or ceramic baking dish, combine coconut milk, lime juice and fish sauce. Stir to blend. *Regular coconut milk is higher in saturated fat - but it's also higher in flavour and creaminess. I used light coconut milk for this dish - I wanted the lighter flavour. It's up to you and your tastebuds.
Pre-heat oven to 180ºC/160ºC fan oven/350ºF.
While the leeks are cooking, prep your cod. Remove the skin if it hasn't been already and cut into 2 inch slices. Lay the cod into the baking dish, spooning the sauce over a bit. Sprinkle with a good pinch of sea salt. When the leeks are ready - soft but not mushy - spoon them around the entire dish.