Instructions

• Season the cod with salt and pepper. Heat the olive oil in a large skillet and cook the cod for 3-4 minutes on each side, depending on the thickness of the filets. Once cooked through, set aside and cover with aluminum foil until ready to serve.
• In the same skillet, with the reserved cod juices, sauté the roasted peppers with the coconut sugar. Add the oat cream and bring to a gentle simmer.
• Continue cooking for 1-2 minutes and then transfer the sauce into a food processor or high-speed blender. Blitz until smooth and creamy. Season with salt and pepper, to taste.
• To serve, divide the sauce between 4 deep plates, place a cod filet in the middle and garnish with freshly chopped chives.