Baked Cod in Coconut Lemon Cream Sauce Recipe
A light and flavorful baked cod recipe featuring tender cod fillets simmered in a creamy coconut and lemon sauce, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Ingredients
For the Cod
- 21 oz 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
- 1.2 cups coconut milk
- 1 large lemon (juice and zest)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready when the sauce is done.
- Season the Cod: Season the cod fillets evenly with salt and black pepper to enhance the natural flavors.
- Prepare the Coconut-Lemon Cream Sauce: Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Stir in the grated ginger and crushed garlic and cook for an additional minute until fragrant. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the juice and zest of the lemon, stirring to combine the flavors well.
- Assemble and Bake: Place the seasoned cod fillets in a baking dish. Pour the coconut-lemon cream sauce evenly over the fish. Bake in the preheated oven for 25 minutes, or until the cod flakes easily with a fork and is cooked through.
- Serve and Enjoy: Remove the baked cod from the oven and serve it hot with the rich coconut sauce. This dish pairs beautifully with steamed rice or your favorite cooked vegetables for a complete meal.
Notes
- Fresh cod fillets provide the best texture and flavor; ensure they are thawed if using frozen.
- If coconut milk is too thick, you can thin it slightly with a splash of water or broth.
- Adjust seasoning with extra salt or lemon juice to taste after baking if desired.
- For a slightly spicy twist, add a pinch of red chili flakes when cooking the garlic and ginger.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
