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Baked Cod Coconut Lemon Recipe

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5 from 21 reviews

Baked Cod Coconut Lemon is a delicious and healthy recipe featuring tender cod fillets baked in a creamy coconut milk and bright lemon sauce, accented by fragrant garlic, ginger, and colorful bell peppers. This vibrant dish is easy to prepare and perfect for a nutritious dinner served over rice or quinoa.

Ingredients

Fish

  • 1.5 lbs Cod fillets, skinless

Sauce and Aromatics

  • 1 can (13.5 oz) Full-fat Coconut Milk
  • 1/4 cup Lemon juice, freshly squeezed
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tbsp Soy sauce (low sodium)
  • 1 tsp Turmeric powder
  • 1/2 tsp Red pepper flakes (optional, for heat)
  • Salt and black pepper to taste

Vegetables and Garnishes

  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1/2 cup Scallions, chopped
  • 1/4 cup Cilantro, chopped
  • Lemon wedges, for serving
  • Cooked rice or quinoa, for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod.
  2. Prepare Cod: Pat the cod fillets dry with paper towels and season lightly with salt and black pepper to enhance flavor.
  3. Prepare Vegetables: Wash and thinly slice the red and yellow bell peppers. Mince the garlic cloves and grate the ginger. Chop the scallions and cilantro for garnish.
  4. Sauté Aromatics: Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  5. Cook Peppers: Add the sliced bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
  6. Make Coconut Lemon Sauce: Pour in the coconut milk and freshly squeezed lemon juice. Stir in soy sauce, turmeric powder, and red pepper flakes if using. Bring mixture to a simmer.
  7. Season Sauce: Taste the sauce and adjust seasoning with salt, pepper, lemon juice, or red pepper flakes to balance flavors.
  8. Arrange Cod: Place the cod fillets gently into the skillet or baking dish on top of the coconut lemon sauce, spacing evenly and submerging them partially in the sauce.
  9. Bake: Transfer the skillet or dish to the oven and bake for 15 minutes or until the cod flakes easily with a fork, indicating it is cooked through.
  10. Optional Broil: For a browned top, broil the cod for 1-2 minutes at the end of baking, watching carefully to avoid burning.
  11. Garnish: Remove from oven and garnish with chopped scallions and cilantro for freshness and color.
  12. Serve: Serve the baked cod with the coconut lemon sauce over cooked rice or quinoa and lemon wedges on the side for extra zest.

Notes

  • Use full-fat coconut milk for a rich and creamy sauce; light versions may result in a thinner sauce.
  • Adjust red pepper flakes based on your preferred level of spiciness or omit for a mild dish.
  • Cast iron skillet is ideal if available, but any oven-safe dish will work.
  • Serve with rice or quinoa to soak up the flavorful sauce and make it a complete meal.
  • Fresh lemon juice is key to balancing the creamy coconut milk with bright acidity.
  • Ensure fish fillets are of even thickness for uniform cooking.

Find it online: https://lovelycooks.com/baked-cod-coconut-lemon-recipe/