- A fillet or a back of cod
- 4 to 5 lemongrass leaves
- 20 cl of coconut milk
- A small jar of heavy cream
- 1 spoonful of olive oil
- Ground pepper
- Flower of salt
- In a baking dish, drizzle with olive oil and place the cod fillet.
- In a saucepan, pour the coconut milk, add the lemongrass leaves cut into strips and heat over low heat for a few moments.
- Leave to infuse for 15 minutes, then strain to remove the lemongrass. Stir in the cream and season with pepper and fleur de sel.
- Pour this mixture over the cod, cover with a sheet of baking paper and place in the oven at 180 degrees for 15 to 20 minutes depending on the thickness of the fish fillet.
Serve with steamed potatoes or a rice dish.
