Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

This baked cod is quick, creamy, and easy for busy weeknights. It uses coconut milk and lemon for a bright, mild sauce that cooks with the fish in one pan.

introduction

This dish cooks fast and tastes fresh. You make the sauce on the stove, pour it over cod, and bake. It fits well with simple sides like rice or steamed greens. For a sweet treat after dinner try these carrot cake bars with cream cheese frosting.

why make this recipe

You make this when you want a healthy, fast dinner. It uses few ingredients and little hands-on time. The coconut gives a creamy texture without cream. Lemon lifts the flavor and keeps the fish light. If you like shellfish in butter you may also enjoy baking crab legs in butter sauce.

how to make Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

Follow simple steps. Prepare the sauce, lay the cod in a dish, pour the sauce over, then bake. The fish stays moist and the sauce becomes creamy. For a different pasta meal, see this cracked garlic steak tortellini in creamhouse sauce for inspiration.

Ingredients :

• 4 fillets Cod (thick, white cod fillets)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoons Olive Oil (for sautéing)
• 1 medium Onion (sauté until translucent)
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 can Coconut Milk (full-fat preferred)
• 3 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest

Directions :

Steps

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat.
3. Add chopped onion. Sauté until translucent (about 5 minutes).
4. Add minced garlic and grated ginger. Cook 1 minute until fragrant.
5. Pour in coconut milk. Stir and bring to a gentle simmer.
6. Add lemon juice, lemon zest, salt, and pepper. Taste and adjust seasoning.
7. Place cod fillets in a baking dish. Season lightly with salt and pepper.
8. Pour the coconut lemon sauce over the fillets.
9. Bake 12–15 minutes, until fish flakes with a fork. Time depends on fillet thickness.
10. If you want a little color on top, broil 1–2 minutes at the end (watch closely).

how to serve Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

Serve over steamed rice or with boiled potatoes. Add a side of steamed broccoli, green beans, or a simple salad. Spoon extra sauce over the fish and rice. Garnish with lemon slices or fresh herbs if available.

how to store Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

Cool to room temperature. Cover and refrigerate up to 2 days. Reheat gently on the stove or in the oven at low heat so the fish stays moist. To freeze, place in an airtight container up to 1 month. Thaw in the fridge before reheating.

tips to make Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

• Use thick, even fillets so they cook evenly.
• Pat fish dry before seasoning to help the sauce stick.
• Do not overcook. Fish is done when it flakes easily.
• Full-fat coconut milk gives a creamier sauce.
• Taste the sauce before baking and adjust lemon, salt, or pepper.

variation (if any)

• Add a pinch of red pepper flakes for heat.
• Stir in chopped cilantro or parsley before serving.
• Swap cod for haddock or tilapia if needed.
• Sauté thinly sliced leeks with the onion for a milder onion flavor.

FAQs

Q: Can I use light coconut milk?
A: Yes, but the sauce will be thinner and less rich.

Q: How do I know when the cod is done?
A: The flesh will be opaque and it will flake easily with a fork.

Q: Can I cook this on the stove instead of baking?
A: Yes. Cook cod gently in the sauce in a covered skillet until done (about 8–12 minutes).

Q: Can I make the sauce ahead?
A: Yes. Make the sauce, cool, and refrigerate. Reheat gently and pour over fish before baking.

Q: What sides go best with this dish?
A: Rice, potatoes, steamed vegetables, or a simple green salad.

Conclusion

For more ways to cook cod and similar dishes try the detailed recipe for Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe on this site: Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe …. If you like creamy fish with vegetables, see this take on leeks and cod: One Skillet Creamy Leeks With Cod Fillets – My Chef’s Apron. For a lemon-garlic cream version, check this recipe: Creamy Lemon Garlic Cod – The Roasted Root.

Baked Cod in Coconut Lemon Cream Sauce

This baked cod is quick, creamy, and easy for busy weeknights, featuring a bright, mild sauce made with coconut milk and lemon.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Seafood

Servings 4 servings

Calories 310 kcal

Ingredients

  

For the sauce

• 2 tablespoons Olive Oil for sautéing
• 1 medium Onion sauté until translucent
• 2 cloves Garlic minced
• 1 tablespoon Ginger grated
• 1 can Coconut Milk full-fat preferred
• 3 tablespoons Lemon Juice freshly squeezed
• 1 teaspoon Lemon Zest
• 1 teaspoon Salt
• 1 teaspoon Pepper

For the cod

• 4 fillets Cod thick, white cod fillets

Instructions

 

Preparation

• Preheat oven to 375°F (190°C).
• Heat olive oil in a pan over medium heat.
• Add chopped onion. Sauté until translucent (about 5 minutes).
• Add minced garlic and grated ginger. Cook 1 minute until fragrant.
• Pour in coconut milk. Stir and bring to a gentle simmer.
• Add lemon juice, lemon zest, salt, and pepper. Taste and adjust seasoning.

Baking

• Place cod fillets in a baking dish. Season lightly with salt and pepper.
• Pour the coconut lemon sauce over the fillets.
• Bake for 12–15 minutes, until fish flakes with a fork. Time depends on fillet thickness.
• If you want a little color on top, broil for 1–2 minutes at the end (watch closely).

Notes

Cool to room temperature. Cover and refrigerate up to 2 days. Reheat gently on the stove or in the oven at low heat so the fish stays moist. To freeze, place in an airtight container up to 1 month. Thaw in the fridge before reheating. Full-fat coconut milk gives a creamier sauce.

Keyword Baked Cod, Coconut Lemon Sauce, Easy Weeknight Meal, Healthy Recipe, Quick Dinner