Baked Cod in Coconut Lemon Cream Sauce Recipe

Introduction

This baked cod in coconut lemon cream sauce is a quick and flavorful weeknight dinner that’s both light and satisfying. The creamy, tangy sauce pairs beautifully with tender cod fillets, making it a simple yet elegant dish for any occasion.

Ingredients

• 21 oz / 600g cod fillets
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed
• 1.2 cups / 300ml coconut milk
• 1 large lemon (juice and zest)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) to ensure it’s ready when the sauce is done.
2. Step 2: Season the cod fillets with salt and black pepper on both sides.
3. Step 3: Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent. Stir in the grated ginger and crushed garlic, cooking for an additional minute until fragrant. Pour in the coconut milk and bring to a gentle simmer. Add the lemon juice and zest, stirring to combine.
4. Step 4: Place the seasoned cod fillets in a baking dish and pour the coconut-lemon cream sauce evenly over the fish. Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
5. Step 5: Remove from the oven and serve the cod with the rich coconut sauce. It pairs wonderfully with rice or steamed vegetables for a complete meal.

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the sauce for a mild heat.
• Use lime instead of lemon for a slightly different citrus twist.
• Swap cod for other white fish like haddock or tilapia if preferred.
• Serve with cilantro or fresh parsley for added color and freshness.

Storage

Store leftover baked cod and sauce in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave to avoid drying out the fish. It’s best enjoyed fresh but can be refrigerated and reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod works well. Just make sure to thaw it completely and pat dry before seasoning and cooking to avoid excess moisture.

Is this dish suitable for a dairy-free diet?

Absolutely. This recipe uses coconut milk instead of dairy cream, making it a great dairy-free option with creamy texture and rich flavor.

Baked Cod in Coconut Lemon Cream Sauce Recipe

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★★★★★

4.6 from 102 reviews

A quick and flavorful weeknight dinner featuring tender baked cod fillets smothered in a creamy, zesty coconut lemon sauce. This dish combines delicate fish with a fragrant, tangy coconut cream, perfect for a light yet satisfying meal.

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

Ingredients

Scale 1x2x3x

For the Cod:

• 21 oz / 600g cod fillets
• Salt, to taste
• Black pepper, to taste

For the Coconut-Lemon Cream Sauce:

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed
• 1.2 cups / 300ml coconut milk
• 1 large lemon (juice and zest)

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it is hot and ready once the sauce is prepared.
2. Season the Cod: Lightly season the cod fillets on both sides with salt and black pepper to enhance their natural flavor.
3. Prepare the Coconut-Lemon Cream Sauce: Heat olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté until translucent and soft. Stir in the grated fresh ginger and crushed garlic cloves and cook for an additional minute to release their aromas. Pour in the coconut milk and bring the mixture to a gentle simmer, then stir in the juice and zest of one large lemon for bright, tangy flavor.
4. Assemble and Bake: Arrange the seasoned cod fillets in a baking dish and pour the coconut lemon cream sauce evenly over them. Place in the preheated oven and bake for 20 to 25 minutes, or until the fish flakes easily with a fork, indicating it is cooked through.
5. Serve and Enjoy: Remove the baked cod from the oven and serve immediately, spooning the rich coconut lemon cream sauce over the fish. This dish pairs beautifully with steamed rice or sautéed vegetables for a well-rounded meal.

Notes

• You can substitute cod with other white fish like haddock or halibut if preferred.
• For extra flavor, garnish with fresh chopped cilantro or parsley before serving.
• If coconut milk is too thick, dilute slightly with water to reach desired sauce consistency.
• Ensure fish portions are similar in size to promote even cooking.
• Adjust lemon juice quantity to taste for more or less acidity.

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