Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights Recipe
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.
- 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
