This recipe is (Dairy Free, Gluten Free, and Paleo)
Black Cod with Saffron Creme Sauce
2 black cod filets (this came from SeaBear)
1 cup white wine (I used a Chardonnay from Veramar Vineyards)
2 tablespooon ghee
2 tablespoons full fat coconut milk (from a can)
pinch of salt
pinch of saffron
Preheat oven to 350 degrees Fahrenheit. Place cod on a cookie sheet and drizzle with a little bit of olive oil. Place fish into oven and bake for about 15 minutes (don't overcook this fish).
In a saucepan, add wine. Bring to a boil and reduce to about half. Whisk in ghee and coconut milk, whisk thoroughly. Add saffron, continue to whisk and cook over high heat; continue to whisk. Taste and adjust with a pinch of salt if needed.
Served with a baked sweet potato and sauteed kale