Introduction

Baked Cod in Coconut Lemon Cream Sauce is a delicate and flavorful dish that combines tender cod with a creamy, tangy sauce. This easy-to-make recipe brings a tropical twist to a classic baked fish, perfect for a light dinner or entertaining guests.

The image shows four pieces of golden brown seared fish with crispy edges, placed in a creamy pale yellow sauce with small bits of herbs scattered throughout. Each fish piece is topped with small green herb leaves, adding freshness. The fish has a slightly glossy, moist texture on top, contrasting with the creamy smooth sauce that surrounds it. The dish is served in a white square dish set on a white marbled surface. The close-up shot highlights the texture and color contrast between the seared fish, sauce, and garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

21 oz (600g) cod fillets
Salt and black pepper, to taste
2 tbsp olive oil
1 medium onion, thinly sliced
1 tbsp grated fresh ginger
2 garlic cloves, crushed
1.2 cups (300ml) coconut milk
1 large lemon (juice and zest)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly season the cod fillets with salt and black pepper on both sides.
Step 2: In a skillet, heat olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes.
Step 3: Add grated ginger and crushed garlic to the onions. Cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
Step 4: Pour in the coconut milk, then add lemon juice and zest. Stir well and let the sauce simmer gently for 5 minutes to combine the flavors.
Step 5: Place the cod fillets in a baking dish and pour the coconut lemon cream sauce over them, covering the fish evenly.
Step 6: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and is cooked through.
Step 7: Remove from oven and let it rest for a couple of minutes before serving. Spoon extra sauce over the fish and enjoy.

Tips & Variations

For a spicier kick, add a pinch of chili flakes to the sauce while simmering.
Serve with steamed rice or crusty bread to soak up the creamy sauce.
Try other white fish like haddock or halibut if cod is not available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat or microwave to prevent the fish from drying out.

How to Serve

The image shows four thick pieces of browned white fish with a golden crust on top, sitting in a creamy, light yellow sauce that has a smooth texture and small bits of herbs and seasoning visible within it. Each fish piece has a light sprinkling of chopped green herbs on top, adding color contrast against the crispy surface. The pieces are placed close together inside a white dish, with the sauce partially covering the sides of the fish. The background features a white marbled surface that helps make the dish stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and provides a rich, creamy texture. Just shake the can well before using to combine the cream and liquid.

What can I substitute for fresh ginger?

If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger as a substitute, though fresh ginger offers a brighter flavor.

Baked Cod in Coconut Lemon Cream Sauce Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

This Baked Cod in Coconut Lemon Cream Sauce is a flavorful and healthy dish featuring tender cod fillets baked to perfection and served with a creamy, tangy sauce made from coconut milk, fresh lemon juice, and aromatic spices. It’s a light yet satisfying meal perfect for a quick weeknight dinner or special occasion.

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:

21 oz / 600g cod fillets
Salt and 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 / 300ml coconut milk
1 large lemon (juice and zest)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cod fillets evenly.
Prepare the cod: Season the cod fillets on both sides with salt and black pepper according to your taste preferences.
Make the coconut-lemon cream sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and sauté until soft and translucent, about 5 minutes. Add the grated fresh ginger and crushed garlic cloves, cooking for another 1-2 minutes until fragrant. Pour in the coconut milk and stir well. Add the lemon juice and zest, then simmer the sauce gently for 5 minutes to allow the flavors to meld. Remove from heat.
Assemble for baking: Place the seasoned cod fillets in a baking dish. Pour the prepared coconut-lemon cream sauce evenly over the fish, ensuring each piece is well coated.
Bake the cod: Bake the cod in the preheated oven for approximately 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the sauce is bubbling gently.
Serve: Carefully remove from the oven and serve the cod fillets hot with the creamy coconut-lemon sauce spooned over the top. This dish pairs beautifully with steamed rice or fresh vegetables.

Notes

Make sure not to overcook the cod to keep it tender and flaky.
You can substitute cod with other firm white fish such as haddock or halibut.
For a spicier version, add a pinch of chili flakes to the sauce.
Leftover sauce can be refrigerated for up to 2 days and used as a flavorful dressing or dip.

Keywords: Baked Cod, Coconut Lemon Sauce, Healthy Fish Recipe, Gluten Free, Easy Dinner, Seafood