Baked Cod in Coconut Lemon Cream Sauce Recipe
This Baked Cod in Coconut Lemon Cream Sauce is a perfect dish for busy weeknights, combining flaky cod fillets baked to tender perfection with a rich, tangy coconut and lemon sauce. The sautéed onions, garlic, and ginger add depth and aroma, while the creamy coconut milk balances the bright zest and lemon juice, creating a delightful and wholesome meal that comes together quickly and easily in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Seafood with tropical coconut and citrus flavors)
- Diet: Low Fat
Ingredients
Scale
Fish
- 4 thick cod fillets
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the cod fillets.
- Season the cod: Generously sprinkle salt and pepper evenly over all sides of the cod fillets to enhance their natural flavor.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, stirring until fragrant, roughly 1-2 minutes.
- Add coconut and lemon: Pour in the coconut milk, fresh lemon juice, and lemon zest. Stir well and allow the sauce to simmer gently for 3-5 minutes to meld the flavors and slightly thicken.
- Prepare for baking: Place the seasoned cod fillets in a baking dish in a single layer. Pour the coconut lemon cream sauce evenly over the fish, ensuring each fillet is well coated.
- Bake the cod: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve: Remove from the oven and serve immediately, spooning extra sauce over the fillets for a creamy, flavorful finish.
Notes
- Use full-fat coconut milk for the creamiest sauce, but light coconut milk can be substituted for a lower calorie option.
- Fresh lemon juice and zest add brightness; avoid bottled lemon juice if possible for better flavor.
- Cod fillets should be thick and uniform in size to ensure even cooking.
- Check the fish after 20 minutes to avoid overcooking and drying out.
- Serve with steamed rice or crusty bread to soak up the delicious sauce.
Keywords: Baked cod, coconut cream sauce, lemon, easy weeknight dinner, seafood recipe, healthy cod recipe
