Step 1

Preheat oven to 400ºF (205ºC).

Step 2

Lightly grease 9x13" (approx. 23x33cm) ceramic or glass baking dish with a bit of ghee or avocado oil.

Step 3

Dry cod fillets well with paper towels or a clean kitchen towel. Place in dish, evenly spaced. Sprinkle with a bit of sea salt and pepper.

Step 4

Melt ghee in a small saucepan over medium heat. Once it's hot, add the shallot and garlic and sauté for 2 minutes. Add coconut cream, lemon juice, dijon, salt, pepper, and cayenne. Stir to combine and turn off heat.

Step 5

Pour cream sauce around cod fillets (not on top).

Step 6

Brush fillets with a bit of melted ghee or avocado oil, then sprinkle with pork panko.

Step 7

Bake for 14-16 minutes (or until the centers reach 140ºF/60ºC), then broil on high for 3-5 minutes or until the tops are nice and golden brown (final internal temperature should be 145ºF/63ºC).

Step 8

Top with parsley and serve with lemon wedges.