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
Scale
- 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