Cod baked in coconut sauce with wasabi and asparagus. This is one of those dishes that I could eat every week:) It’s light and full of flavors. The coconut sauce is delicate with a subtle taste of wasabi. Serve with baby potatoes, rice or bread.
4 cod fillets
400 g green asparagus
1/2 cup white wine
1/2 cup coconut milk
2 tbs lime juice
2 tsp wasabi
6 green onions, chopped into slices
6 tbs olive oil
4 tbs chopped parsley
3 tbs chopped coriander
salt and freshly ground pepper
Preheat the oven to 200 degrees.
Snap off the woody ends of the asparagus spears, cut the asparagus in half and simmer for 5 minutes in a hot pan with a spoon of olive oil.
In a bowl, stir the wine together with coconut milk, lime juice, wasabi and olive oil. Add the green onions, parsley and coriander.
Place the cod fillets in a roasting pan, pour the sauce and season with salt and pepper. Lay the asparagus on top and bake in the oven for 15 minutes.