Introduction

This baked cod in coconut lemon cream sauce is a quick and flavorful meal perfect for busy weeknights. Tender cod fillets are baked in a luscious, tangy sauce that combines creamy coconut milk with bright lemon. It’s simple to prepare and feels special without much fuss.

The image shows several pieces of fish with a golden-brown, crispy top layer resting in a creamy yellow sauce. The fish looks soft and white underneath the browned crust. The sauce has small green herb pieces and yellow bits spread around it, adding color. The fish pieces are arranged in a white dish placed on a white marbled surface, visible around the edges. The close-up view highlights the texture of the crispy fish tops and the smooth, rich sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick cod fillets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 can full-fat coconut milk
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Generously sprinkle salt and pepper onto the cod fillets.
Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until it becomes translucent.
Step 4: Add the minced garlic and grated ginger to the skillet, stirring until fragrant, about 1 minute.
Step 5: Pour in the coconut milk, then stir in the lemon juice and lemon zest. Let the sauce simmer gently for a few minutes to combine the flavors.
Step 6: Place the seasoned cod fillets in a baking dish and pour the coconut lemon sauce evenly over the top.
Step 7: Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork.

Tips & Variations

For extra flavor, add fresh herbs like cilantro or parsley just before serving.
Swap cod with other firm white fish like haddock or halibut if desired.
Serve over rice or quinoa to soak up the delicious sauce.
If you prefer a less creamy sauce, use light coconut milk instead of full-fat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the fish. This dish does not freeze well due to the coconut milk sauce.

How to Serve

The image shows four pieces of cooked white fish with a golden-brown crust on top. Each piece appears thick and flaky, sitting in a light yellow creamy sauce that has small green herb bits and tiny yellow vegetable pieces scattered around. The fish pieces are arranged on a white rectangular plate that rests on a white marbled surface. The sauce has a smooth texture with tiny specks of seasoning, complementing the crispy, browned surface of the fish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, you can use frozen cod, but make sure to thaw it completely and pat it dry before seasoning and baking for the best texture.

Is this recipe spicy?

No, this recipe has bright and creamy flavors without heat. You can add a pinch of chili flakes or fresh chili for a spicy kick if you like.

Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Baked Cod in Coconut Lemon Cream Sauce is a quick and flavorful dish perfect for busy weeknights. Tender cod fillets are baked in a rich and creamy sauce made from coconut milk, fresh lemon juice, and aromatic sautéed onions, garlic, and ginger. The result is a delicate balance of zest and creaminess that elevates a simple white fish into a comforting meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: International
Diet: Gluten Free

Ingredients

Scale

For the Cod

4 thick white cod fillets
1 teaspoon salt
1 teaspoon pepper

For the Sauce

2 tablespoons olive oil (for sautéing)
1 medium onion, finely 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 Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the cod evenly.
Season the Cod: Generously sprinkle salt and pepper onto both sides of the cod fillets to enhance the natural flavors of the fish.
Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and grated ginger, stirring until fragrant, about 1-2 minutes.
Prepare Coconut Lemon Sauce: Pour in the full-fat coconut milk, then add the freshly squeezed lemon juice and lemon zest. Stir everything together and allow the sauce to come to a gentle simmer for 3-5 minutes to meld the flavors.
Assemble and Bake: Place the seasoned cod fillets in a baking dish. Pour the coconut lemon cream sauce evenly over the fillets, making sure they are well coated. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Notes

Use full-fat coconut milk for the creamiest and richest sauce.
Freshly squeezed lemon juice and zest provide a bright, tangy flavor that balances the richness of the coconut milk.
Check your fish at 15 minutes to avoid overcooking; thickness of fillets may affect baking time.
Serve with steamed rice, quinoa, or sautéed greens for a complete meal.
Leftovers can be refrigerated for up to 2 days and gently reheated.

Keywords: baked cod, coconut milk sauce, lemon cream sauce, easy weeknight dinner, seafood recipe, healthy fish dinner, quick baked fish