By Irene Hayton and Carol Song

• 4 fish fillets (basa, perch, halibut, red snapper, cod, pollock, etc.)
• sea salt
• 2 tablespoons (30 ml) coconut oil
• 2 tablespoons (30 ml) fresh lemon juice
• 1 clove garlic, minced or crushed
• 2 tablespoons (30 ml) sesame seeds
• chopped fresh dill
• lemon wedges

Sprinkle both sides of each fish fillet with sea salt and leave to sit on a plate. In a small saucepan, heat the coconut oil over low heat to melt it; remove from the heat, add the lemon juice and garlic and mix well. Drain any liquid from the fish fillets and arrange them in a single layer in a lightly buttered baking dish. Pour oil, lemon, and garlic mixture over top and sprinkle evenly with sesame seeds. Bake at 375° F (190° C) for approximately 15 minutes or until fish flakes easily when tested with a fork. Sprinkle fillets with dill and serve with lemon wedges. Makes 4 servings.