1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil to prevent sticking.
2. Pat the cod fillets dry with kitchen paper and season both sides generously with salt and pepper. Set aside while you prepare the sauce.
3. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and garlic, cooking gently for 2-3 minutes until fragrant and translucent — be careful not to brown them, as that will alter the delicate flavour.
4. Pour in the coconut milk, stirring to combine. Add the lemon zest, lemon juice, and curry powder if using. Simmer gently for 5 minutes until the sauce slightly thickens. If you want a richer sauce, stir in the butter at this stage until melted and combined.
5. Remove the saucepan from heat and stir through the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
6. Place the cod fillets evenly in the prepared baking dish. Pour the coconut lemon cream sauce over the fish, ensuring each fillet is well coated.
7. Bake uncovered for 15-18 minutes, or until the fish flakes easily with a fork and the sauce is bubbling gently around the edges.
8. Remove from the oven and let it rest for a couple of minutes — this allows the flavours to settle, just like letting a good stew cool slightly before serving.
9. Garnish with extra fresh parsley and a thin slice of lemon if you like, then serve immediately.

When I first tried this recipe, I was amazed at how the sauce clung to the flaky cod, each bite a perfect balance of creaminess and brightness. It reminds me of those early kitchen mornings, where the quiet anticipation of baking something new felt like magic in the air. Don’t rush the simmering step — it’s where the sauce really comes alive.