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.
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.