Baked Cod in Coconut Lemon Cream Sauce Recipe
This Baked Cod in Coconut Lemon Cream Sauce is a delicate and flavorful dish featuring tender cod fillets baked in a creamy, tangy sauce made with coconut milk, lemon, ginger, and garlic. Perfectly seasoned and oven-baked to flaky perfection, it offers a beautiful balance of citrus freshness and rich coconut aroma, ideal for a wholesome, elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
Scale
For the Cod:
- 21 oz (600 grams) 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 ¼ cups (300 ml) coconut milk
- Juice and zest of 1 large organic lemon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cod.
- Season the Cod: Lightly season both sides of the cod fillets with salt and black pepper to enhance their natural flavor.
- Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until translucent, about 5 minutes. Stir in the grated fresh ginger and crushed garlic, cooking for approximately 1 minute until fragrant. Pour in the coconut milk and bring it to a gentle simmer. Add the lemon juice and zest, stirring well to combine all flavors.
- Assemble and Bake: Arrange the seasoned cod fillets in a single layer in a baking dish. Pour the prepared coconut-lemon cream sauce evenly over the fish. Bake in the preheated oven for 20-25 minutes, or until the cod flakes easily with a fork, indicating it is fully cooked.
- Serve: Remove the baked cod from the oven and drizzle the creamy sauce generously over the fillets. Serve warm alongside rice or steamed vegetables for a complete and satisfying meal.
Notes
- For the freshest flavor, use wild-caught cod if available.
- If you prefer a thinner sauce, add a splash of water or broth to the coconut milk while simmering.
- To adjust the heat level, add a pinch of chili flakes during the sauce preparation.
- This dish pairs well with jasmine rice or a crisp green salad.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
Keywords: Baked cod, coconut lemon cream sauce, seafood recipe, healthy fish dish, gluten free dinner, easy baked fish, coconut milk sauce
