Introduction

This tasty baked cod in coconut lemon cream sauce is a delightful blend of creamy, tangy, and aromatic flavors. Perfectly flaky cod fillets are baked in a rich sauce made from coconut milk, fresh lemon, and fragrant spices. It’s an easy yet elegant dish that works beautifully for any night of the week.

Tasty Baked Cod in Coconut Lemon Cream Sauce Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 180°C (350°F) so it’s ready for baking the cod once the sauce is prepared.
Step 2: Season the cod fillets evenly with salt and black pepper to enhance their flavor.
Step 3: In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until translucent. Stir in grated ginger and crushed garlic, cooking for about a minute until fragrant. Pour in the coconut milk and bring to a gentle simmer. Add the lemon juice and zest, stirring to combine.
Step 4: Place the seasoned cod fillets in a single layer in a baking dish. Pour the coconut-lemon cream sauce over the fillets, making sure they are well covered. Bake in the preheated oven for 20-25 minutes, or until the cod flakes easily with a fork.
Step 5: Remove from the oven and serve the baked cod topped with the creamy sauce. Enjoy it alongside rice or vegetables for a complete meal.

Tips & Variations

For extra brightness, add a sprinkle of fresh chopped cilantro or parsley just before serving.
If you prefer a spicier note, include a pinch of chili flakes when cooking the garlic and ginger.
Use lime instead of lemon for a slightly different citrus flavor.
Full-fat coconut milk gives the best texture and richness, but light coconut milk can be used for a lighter version.

Storage

Store any leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the fish. This dish is best enjoyed fresh but can be carefully reheated to maintain the creamy sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod fillets can be used. Make sure to thaw them completely and pat dry before seasoning and baking to ensure proper cooking and texture.

Is this recipe suitable for dairy-free diets?

Absolutely. This recipe uses coconut milk instead of dairy cream, making it a delicious dairy-free and lactose-free option.

Tasty Baked Cod in Coconut Lemon Cream Sauce Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

Enjoy a delicious and aromatic baked cod dish featuring tender cod fillets simmered in a rich coconut lemon cream sauce. This easy-to-make recipe combines the freshness of lemon with the tropical creaminess of coconut milk, enhanced by sautéed onions, garlic, and fresh ginger for a flavorful, comforting meal perfect for any dinner.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: International
Diet: Low Fat

Ingredients

Scale

For the Cod

21 oz (600 grams) 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 fresh ginger, grated
2 garlic cloves, crushed
1.2 cups (300 ml) full-fat coconut milk
1 large lemon, juice and zest

Instructions

Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it is ready for the baking process once the sauce and cod are prepared.
Season the Cod: Season the 21 oz (600 grams) of cod fillets generously with salt and black pepper. Make sure each fillet is evenly coated to enhance the flavor throughout the fish.
Prepare the Coconut-Lemon Cream Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until translucent. Stir in 1 tablespoon of grated fresh ginger and 2 crushed garlic cloves, cooking for about one more minute until fragrant. Pour in 1.2 cups (300 ml) of full-fat coconut milk and bring the mixture to a gentle simmer. Add the zest and juice of 1 large lemon, stirring well to blend all the flavors together.
Assemble and Bake the Dish: Place the seasoned cod fillets in a baking dish in a single layer. Pour the prepared coconut-lemon cream sauce evenly over the cod to cover the fillets. Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
Serve and Enjoy: Carefully remove the baked cod from the oven. Serve the fish warm with the creamy sauce drizzled on top. This dish pairs beautifully with steamed rice or fresh vegetables for a complete and satisfying meal.

Notes

For best flavor, use fresh ginger and freshly squeezed lemon juice and zest.
Full-fat coconut milk adds richness; however, light coconut milk can be used for a lighter dish.
Ensure the cod is fresh or properly thawed before cooking for optimal texture.
Adjust seasoning to taste, especially salt and pepper, as coconut milk can mellow flavors.
Serve immediately for the best texture and flavor.

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