Introduction

This baked cod recipe features a creamy coconut lemon sauce that’s both rich and refreshing. It’s perfect for busy weeknights when you want a flavorful, healthy dinner without spending hours in the kitchen.

Baked Cod in Coconut Lemon Cream Sauce Recipe - Recipe Image

Ingredients

4 thick cod fillets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can full-fat coconut milk
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Season the cod fillets generously with salt and pepper on both sides.
Step 3: Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
Step 4: Add the minced garlic and grated ginger to the skillet. Stir for 1-2 minutes until fragrant.
Step 5: Pour in the coconut milk, lemon juice, and lemon zest. Reduce heat and let the sauce simmer gently for 3-4 minutes to combine the flavors.
Step 6: Place the seasoned cod fillets in a baking dish. Pour the coconut lemon cream sauce evenly over the fish.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.

Tips & Variations

For a touch of spice, add a pinch of red chili flakes to the sauce while simmering.
You can substitute cod with other firm white fish like haddock or halibut.
Serve with steamed rice or crusty bread to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

This recipe is naturally dairy-free thanks to the coconut milk, making it suitable for those with lactose intolerance or dairy allergies.

What can I serve with baked cod in coconut lemon sauce?

Steamed jasmine rice, quinoa, or a simple green salad pair beautifully with this dish, balancing the creamy and tangy flavors.

Baked Cod in Coconut Lemon Cream Sauce Recipe

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★★★★★

4.5 from 92 reviews

This Baked Cod in Coconut Lemon Cream Sauce is a delicious and easy weeknight meal featuring tender cod fillets baked in a creamy, tangy sauce made with coconut milk, fresh lemon juice, and aromatic ginger and garlic. Perfectly seasoned and oven-baked, it offers a light yet flavorful dish that’s simple to prepare and satisfying for busy evenings.

Author: zara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Fish

4 thick white cod fillets
1 teaspoon salt
1 teaspoon pepper

Sauce

2 tablespoons olive oil (for sautéing)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 can (about 400 ml) full-fat coconut milk
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the correct baking temperature while you prepare the ingredients.
Season Cod: Generously sprinkle salt and pepper evenly over all sides of the cod fillets to enhance their natural flavor.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and sauté until it becomes translucent and soft, about 3-4 minutes. Then add minced garlic and grated ginger, stirring constantly until fragrant, about 1 minute.
Prepare Sauce: Pour in the coconut milk, then add freshly squeezed lemon juice and lemon zest to the skillet. Stir well and let the sauce simmer gently for 3-5 minutes to meld the flavors and slightly thicken.
Assemble for Baking: Place the seasoned cod fillets in a baking dish large enough to hold them comfortably. Pour the coconut lemon cream sauce evenly over the fish, ensuring each fillet is well coated.
Bake Fish: Transfer the baking dish to the preheated oven. Bake the cod for 20-25 minutes, or until the fish flakes easily with a fork and is opaque throughout.
Serve: Remove from the oven and serve the cod fillets hot with the creamy sauce spooned over the top. This dish pairs wonderfully with steamed rice or vegetables.

Notes

Use full-fat coconut milk for a richer, creamier sauce.
Fresh lemon juice and zest add vibrant citrus notes; avoid bottled lemon juice for best flavor.
Check fish doneness by gently flaking with a fork; it should flake easily but remain moist.
Adjust salt and pepper to taste before baking if desired.
Optional: garnish with fresh cilantro or parsley for added color and freshness.

Keywords: baked cod, coconut lemon cream sauce, easy weeknight dinner, healthy fish recipe, quick baked fish