Baked Cod under Coconut Béchamel
A very aromatic fish dish idea with the addition of lemon juice baked under béchamel with mozzarella cheese. The unique aroma of coconut béchamel with the addition of Herbes de Provence, nutmeg, and chili with fresh basil.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 1 g ground black pepper
- 1 g nutmeg
- 1 g chili powder
- 10 g fresh basil
- 40 g mozzarella
- 1 g Provencal herbs
- 10 g lemon juice
- 300 g Cod, raw
- 150 g condensed coconut milk
- 100 g leek
- 2 g Sea salt
- 30 g clarified butter
Method of cooking:
- Preheat the oven with convection to 180°C. Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 40 grams of coarsely grated mozzarella into it. Set aside.
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