Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

  • Fast & Fuss-Free: Ready in about 30 minutes—from prep to plate.

  • Light Yet Indulgent: Coconut milk offers creaminess without heaviness, while lemon keeps things balanced and vibrant.

  • Flexible Ingredients: You can easily swap cod with similar white fish, or tweak the sauce with spices, herbs, or extra veggies.

  • Baked Cod in Coconut Lemon Cream Sauce

Ingredients

  • Cod fillets (typically 4 pieces)

  • Olive oil (or coconut oil)

  • Salt and black pepper

  • Coconut milk (canned, full-fat for best texture)

  • Lemon juice and zest (fresh for maximum brightness)

  • Garlic (minced) and optionally ginger or shallots depending on variation

  • Optional garnishes: fresh parsley, lemon slices, red pepper flakes, or herbs like dill/cilantro for personalization.

Directions

  1. Preheat oven to 375 °F (190 °C) or up to 400 °F (200 °C)—either works depending on your choice of recipe.

  2. Season cod fillets: Pat them dry, season with salt and pepper, and place them in a lightly greased baking dish.

  3. Prepare the sauce: In a small pan, gently sauté garlic (and shallots or ginger, if using) in oil until fragrant.

  4. Stir in coconut milk, lemon zest, and lemon juice. Simmer briefly to meld flavors and slightly thicken the sauce.

  5. Assemble the dish: Pour the sauce evenly over the cod.

  6. Bake uncovered for about 15–20 minutes (some recipes stretch to 25 minutes), until the fish is opaque and flakes easily.

  7. Garnish with parsley, herbs, or lemon slices before serving.

Servings and Timing

  • Yield: Typically serves 4 people.

  • Prep Time: 10–15 minutes.

  • Cook Time: 15–25 minutes in the oven.

  • Total Time: Approximately 30–45 minutes, depending on oven temperature and thickness of fillets.

Variations

  • Use haddock, halibut, or tilapia if cod isn’t available.

  • Add spices like red pepper flakes, curry paste, or chili for warmth.

  • Add greens or veggies like spinach, cherry tomatoes, or zucchini during the final 5 minutes of baking.

  • For different herb flavors, try dill or cilantro instead of parsley.

  • For a low-carb twist, serve over cauliflower rice or a cucumber salad.

Storage/Reheating

  • Refrigeration: Cool completely, then store in an airtight container for up to 2–4 days depending on the recipe variation.

  • Freezing: Some versions freeze well for up to 3 months; thaw overnight before reheating. Avoid freezing if coconut separation is a concern.

  • Reheating: Best reheated gently in a 300–350 °F oven for around 10–15 minutes until warmed through. Adding extra coconut milk can help preserve creaminess.

FAQs

How can I tell when the cod is perfectly cooked?

The fish should be opaque and flake easily with a fork. A thermometer should read 145 °F (63 °C), or the flesh should flake and appear fully opaque.

Can I use light coconut milk instead of full-fat?

You can, but light milk produces a thinner, less creamy sauce. Full-fat in a can delivers richer texture and flavor.

Why does my sauce look separated or curdled when I add lemon?

The acid in lemon can cause the coconut milk to thicken or look curdled. Whisk vigorously and slowly add lemon juice to help reintegrate the sauce.

Should I remove the cod’s skin before baking?

No need to remove it—it keeps the fish moist and can be easily removed after cooking.

Can I prep things ahead of time?

Yes! You can make the sauce up to a day ahead, and even pre-season the fish. Then just combine and bake when ready.

What sides pair well with this dish?

Rice (jasmine, basmati, or coconut rice), steamed veggies, or light salads are great complements. For low-carb options, try cauliflower rice or a cucumber salad.

Is this recipe paleo or gluten-free?

Yes—it’s naturally gluten-free. For paleo, check the coconut milk hasn’t got additives. The recipe avoids dairy, making it suitable for both diets.

How do I add heat to the dish?

Sprinkle red pepper flakes in the sauce or stir in a spoonful of curry paste for flavor and spice.

Can leftovers be frozen?

Yes—some versions freeze well for up to 3 months. Thaw in the fridge and reheat gently.

What if my cod ends up dry or overcooked?

If overcooked, shred the fish and mix into a salad, or use it in a soup or creamy sauce to revive moisture.

Conclusion

This Baked Cod in Coconut Lemon Cream Sauce hits the sweet spot between easy and elegant, blending tender cod, luscious coconut, and bright citrus into a dish that feels special yet is effortless to make. Whether you’re cooking for the family or entertaining guests, it delivers flavor, freshness, and simplicity—all in under an hour. Let me know if you’d like the full recipe card or any tailored suggestions!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Cod in Coconut Lemon Cream Sauce

Baked Cod in Coconut Lemon Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sophia
  • Total Time: Approximately 30–45 minute
  • Yield: 4 servings
  • Diet: Gluten Free
Print Recipe

Description

This Baked Cod in Coconut Lemon Cream Sauce recipe is a quick, easy, and flavorful dinner idea for any weeknight. Ready in under 45 minutes, the creamy coconut milk and fresh lemon juice bring out the best in tender cod fillets, creating a dish that’s light yet indulgent. Ideal for those looking for a healthy, gluten-free, and paleo-friendly option, this dish is versatile and perfect for busy nights or entertaining guests.

Ingredients

4 Cod fillets

2 tbsp Olive oil (or coconut oil)

Salt and black pepper, to taste

1 can (13.5 oz) Coconut milk (full-fat for best texture)

1 Lemon (zested and juiced)

2 cloves Garlic (minced)

Optional: Fresh ginger or shallots, minced

Optional Garnishes: Fresh parsley, lemon slices, red pepper flakes, dill or cilantro

Instructions

  1. Preheat the oven to 375 °F (190 °C) or 400 °F (200 °C), depending on your preference.
  2. Season the cod fillets: Pat the fish dry and season with salt and black pepper. Place the fillets in a lightly greased baking dish.
  3. Make the sauce: In a small pan, heat olive or coconut oil and sauté minced garlic (and shallots or ginger, if using) until fragrant.
  4. Add coconut milk: Stir in the coconut milk, lemon zest, and lemon juice. Simmer the sauce for 3-5 minutes, letting the flavors meld and thicken slightly.
  5. Assemble the dish: Pour the sauce evenly over the cod fillets.
  6. Bake: Place the dish in the oven and bake for 15–20 minutes (or 25 minutes, if needed), until the cod flakes easily with a fork and is opaque throughout.
  7. Garnish: Before serving, garnish with fresh parsley, herbs, or lemon slices.

Notes

  • Fish alternatives: You can substitute cod with haddock, halibut, or tilapia.
  • Make it spicy: Add red pepper flakes or curry paste to the sauce for a kick.
  • Veggies: Add spinach, zucchini, or cherry tomatoes in the last 5 minutes of baking for added flavor and nutrition.
  • Low-carb option: Serve over cauliflower rice or a light cucumber salad for a healthier twist.
  • Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to avoid drying out the fish.
  • Prep Time: 10–15 minutes
  • Cook Time: 15–25 minutes
  • Category: Main Course
  • Method: Baking

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star