Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Pat the cod fillets completely dry with a paper towel and season both sides lightly with salt and pepper. This step is crucial for getting a flaky, not watery, result.

Sauté the Aromatics: Heat the olive oil in a medium-sized, oven-safe skillet or frying pan over a medium heat. Add the finely diced shallots and cook for 3-4 minutes until they soften and become translucent.

Build the Flavour Base: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring constantly, until they are fragrant. Be careful not to let the garlic burn, as it will turn bitter.

Deglaze the Pan: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any tasty browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 1-2 minutes.

Create the Creamy Sauce: Reduce the heat to low. Pour in the coconut milk and vegetable stock, whisking gently to combine. Add the lemon zest, salt, pepper, and optional red pepper flakes. Let the sauce come to a gentle simmer (do not let it boil vigorously) and cook for 5-7 minutes, until it has thickened slightly. What works best for me is watching for the point where it coats the back of a spoon.

Add the Cod: Stir half of the fresh lemon juice into the sauce. Gently nestle the cod fillets into the sauce in the skillet. If your skillet isn't oven-safe, transfer the sauce to a 9x13 inch baking dish first, then add the cod.

Bake to Perfection: Transfer the skillet or baking dish to the preheated oven. Bake for 12-15 minutes, or until the cod is opaque and flakes easily when tested with a fork. The exact time will depend on the thickness of your fillets. You can check the internal temperature is at least 63°C according to FSA guidelines.

Finish and Serve: Carefully remove the dish from the oven. Squeeze the remaining lemon juice over the fish and sprinkle with the fresh parsley. Let it rest for a couple of minutes before serving hot.