Remove the cod fillets from its packaging and pat the fish dry with a paper towel and sprinkle both sides with sea salt. Place the fillets on a plate until you’re ready to cook.
Cook 3 minutes, until the cod is slightly golden brown. Carefully flip using a spatula (the cod is very tender and will likely break if you aren’t gentle) and cook another 3 minutes.
Place the skillet back on the heat and add a little more avocado oil. Leave the stove top setting at medium-high heat. Transfer the minced garlic to the skillet and sauté for 1-2 minutes, or until very fragrant.
Add the coconut milk, lemon zest, and lemon juice to the skillet and stir well. Bring the sauce to a full boil, then reduce the heat to cook the sauce at a gentle boil for 12-15 minutes, stirring occasionally.