Baked Cod in Coconut Lemon Cream Sauce is the kind of dish that feels luxurious without the stress. It’s light yet comforting, quick to prep, and packed with flavor. With just a few simple steps, you’ll have tender cod bathed in a zesty, creamy coconut sauce ready to serve.
Why You’ll Love This Baked Cod
- Quick and Easy: Ready in under 45 minutes, ideal for weeknights.
- Light but Creamy: Coconut milk adds richness without being too heavy.
- Flavorful Simplicity: A short list of fresh ingredients makes a big impact.
- Dinner Party-Ready: Elegant enough for guests, easy enough for family dinner.
Time Needed
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–45 minutes
- Difficulty Level: Medium
Ingredients
For the Cod
- 21 oz (600 g) cod fillets
- Salt and black pepper, to taste
For the Cream Sauce
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1.2 cups (300 ml) coconut milk
- Juice and zest of 1 large organic lemon
How to Make Baked Cod in Coconut Lemon Cream Sauce
1️⃣ Preheat the Oven
Preheat your oven to 350°F (180°C).
2️⃣ Season the Cod
Pat cod fillets dry and season both sides with salt and black pepper.
3️⃣ Make the Coconut-Lemon Sauce
Heat olive oil in a skillet over medium heat. Sauté the onion until translucent. Add ginger and garlic; cook for 1 minute until fragrant.
Pour in the coconut milk and bring to a gentle simmer. Add lemon juice and zest, stirring well to combine.
4️⃣ Assemble and Bake
Place seasoned cod in a baking dish in a single layer. Pour the sauce over the fillets.
Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.
5️⃣ Serve
Plate with rice, steamed vegetables, or a cucumber salad. Spoon the creamy coconut-lemon sauce generously over the cod.
Tips & Substitutions
- No Cod? Use halibut, haddock, or pollock.
- No Coconut Milk? Use half-and-half with a dash of coconut extract.
- Fresh Out of Lemon? Bottled juice works in a pinch, or sub lime.
- Creamy But Dairy-Free: Cashew cream is a great plant-based alternative.
- Spice It Up: Add a pinch of chili flakes for a bit of heat.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm in the microwave in 30-second intervals or in a 300°F oven until heated through.
- Make Ahead: Prepare sauce up to 1 day in advance; store in fridge.
Final Thoughts
Baked Cod in Coconut Lemon Cream Sauce is a dinner win—light, flavorful, and irresistibly creamy. Whether you’re serving guests or just your hungry crew, this dish delivers restaurant-style elegance without the effort. It’s a deliciously easy way to put fresh fish on the table, any night of the week.
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Baked Cod in Coconut Lemon Cream Sauce
- Total Time: 35–45 minutes
- Yield: 4 servings 1x
Description
Baked Cod in Coconut Lemon Cream Sauce is the kind of dish that feels luxurious without the stress. It’s light yet comforting, quick to prep, and packed with flavor. With just a few simple steps, you’ll have tender cod bathed in a zesty, creamy coconut sauce ready to serve.
Ingredients
- 21 oz (600 g) 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 (300 ml) coconut milk
- Juice and zest of 1 large organic lemon
Instructions
- Preheat your oven to 350°F (180°C).
- Pat cod fillets dry and season both sides with salt and black pepper.
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent. Add ginger and garlic; cook for 1 minute until fragrant. Pour in the coconut milk and bring to a gentle simmer. Add lemon juice and zest, stirring well to combine.
- Place seasoned cod in a baking dish in a single layer. Pour the sauce over the fillets. Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.
- Plate with rice, steamed vegetables, or a cucumber salad. Spoon the creamy coconut-lemon sauce generously over the cod.
Notes
Substitute cod with halibut, haddock, or pollock. No coconut milk? Use half-and-half and coconut extract. Lime juice can replace lemon. Add chili flakes for heat or use cashew cream for a dairy-free twist. Sauce can be made ahead and stored for 1 day.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 75mg
Keywords: Baked Cod, Coconut Lemon Sauce, Creamy Fish, dairy-free dinner, easy fish recipe