Preheat and Prep: Preheat your oven to 180°C (160°C Fan). Pat the cod fillets thoroughly dry with a paper towel. Rub them all over with olive oil and season generously with salt and pepper. Set aside.

Sauté the Aromatics: In a medium-sized, oven-safe pan or skillet over medium heat, melt the butter. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Deglaze the Pan: Pour in the white wine (or stock) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Let it bubble away and reduce by about half, which should only take a minute or two.

Build the Cream Sauce: Pour in the full-fat coconut milk and stir to combine. Bring the sauce to a gentle simmer—not a rolling boil—and let it cook for 4-5 minutes to thicken slightly.

Add the Flavourings: Remove the pan from the heat. Stir in the zest and juice of one lemon, along with most of the chopped parsley and dill (save a little for garnish). Season the sauce with a pinch of salt and pepper to your taste.

Nestle the Cod: Gently place the seasoned cod fillets into the sauce in the skillet. I find that nestling the fish *into* the sauce, rather than just placing it on top, helps it cook more evenly and stay incredibly moist. If your pan isn't oven-safe, pour the sauce into a baking dish and arrange the cod fillets in it.

Bake to Perfection: Transfer the pan or baking dish to the preheated oven. Bake for 15-20 minutes, depending on the thickness of your fillets. The cod is cooked when it is opaque and flakes easily when gently pressed with a fork. You can find detailed guidance on cooking fish safely from the Food Standards Agency.

Garnish and Serve: Carefully remove the dish from the oven. Garnish with the remaining fresh parsley, dill, and a few thin slices of lemon. Serve immediately, with plenty of the delicious sauce spooned over the top.