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Baked Cod in Coconut Lemon Cream Sauce

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

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

Find it online: https://sophiasdishes.com/baked-cod-in-coconut-lemon-cream-sauce/