Preheat your oven to 400°F (205°C).

Lightly grease a 9×13-inch baking dish with ghee or avocado oil.

Pat the cod fillets dry with paper towels and place them evenly spaced in the baking dish.

Season the fish lightly with sea salt and black pepper.

In a small saucepan over medium heat, melt the ghee.

Add the diced shallot and minced garlic and sauté for about 2 minutes until fragrant.

Stir in the coconut cream, lemon juice, Dijon mustard, salt, pepper, and cayenne pepper. Mix well and remove from heat.

Pour the cream sauce around the cod fillets, leaving the tops of the fish uncovered.

Lightly brush the tops of the cod with melted ghee or avocado oil.

Sprinkle breadcrumbs evenly over the fillets.

Bake the Creamy Lemon Garlic Baked Cod for 14–16 minutes, or until the fish reaches about 140°F (60°C) internally.

Turn the oven to broil and cook for 3–5 minutes until the topping becomes golden and crisp.

Remove from the oven, garnish with chopped parsley, and serve with fresh lemon wedges.