Step 1

Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may wish to remove it before cooking.

Step 2

In a medium sized pot or a small saucepan with tall enough sides, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned.

Step 3

Add about 4 slices of lemon to the base of the pan on low heat, then place the cod filets on top of the lemons.

Step 4

Pour in the coconut milk, add the fresh dill along with salt and pepper, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer.

Step 5

Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork. The cooking time on this may vary based on thickness of the fish. Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged.

Step 6

Adjust the seasoning if needed. Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving.

Step 7

Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like. Garnish with additional fresh dill and chili oil.