Creamy Baked Cod in Coconut Lemon Sauce (Print Version)
Tender baked cod in a bright coconut lemon cream sauce. This easy weeknight meal is bursting with fresh flavors and comes together quickly.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Main Ingredients for Baked Cod
01 -
4 (6 oz) cod fillets, fresh or thawed
02 -
1 (13.5 oz) can full-fat coconut milk
03 -
1 large lemon
04 -
4 cloves garlic, minced
→ Flavor Boosters for Coconut Lemon Cream
05 -
1 inch fresh ginger, grated
06 -
1/2 teaspoon red pepper flakes (or more, to taste)
07 -
1/4 cup fresh dill, chopped
→ Fresh Finishing Touches
08 -
1/4 cup fresh cilantro, chopped
09 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Pat those beautiful cod fillets dry, seriously. This helps them cook evenly in the sauce and absorb all those lovely flavors. I usually lay them on paper towels while I get the rest of my ingredients together, a little kitchen hack I learned after one too many watery fish dishes. Season them generously with a good sprinkle of salt and pepper; trust me, the cod needs its moment to shine before it meets that glorious coconut lemon cream sauce.
02 -
Grab a medium bowl. Pour in your full-fat coconut milk—give it a good shake first if it's separated! Zest about half your lemon directly into the milk, then squeeze in a good tablespoon or two of its juice. Add the minced garlic, grated ginger, and a tiny pinch of red pepper flakes. Whisk it all together until it's smooth and smells absolutely divine. This is the heart of your baked cod in coconut lemon cream sauce, so make sure it's lovely!
03 -
Find an oven-safe dish, something that fits your cod fillets snugly but not too tightly. Pour about half of your coconut lemon cream sauce into the bottom. Lay your seasoned cod fillets right on top of that creamy goodness. Spoon the remaining sauce over the cod, making sure each piece is nicely coated. Sometimes I get a little messy here, sauce dripping everywhere, but it's all part of the fun, right? Pop it into your preheated oven.
04 -
After the initial baking time, pull the dish out. If you want a little extra color and some slightly caramelized edges on your sauce (and who doesn't?), switch your oven to broil. Keep a *very* close eye on it, because things can go from golden to burnt in a literal blink! I've learned this the hard way, walking away for "just a second" and coming back to a smoke alarm symphony. A minute or two is usually all it needs.
05 -
Carefully take the dish out of the oven. The sauce should be bubbly and slightly thickened, and the cod should flake easily with a fork. This baked cod in coconut lemon cream sauce is meant to be served immediately, while everything is warm and fragrant. I usually just grab a spatula and gently lift each fillet onto plates, making sure to spoon plenty of that incredible sauce over each one.
06 -
Before serving, scatter a generous amount of fresh chopped dill and cilantro over the top. The fresh herbs just elevate everything, adding a burst of color and a lovely aromatic finish. A few extra lemon wedges on the side are also a must for anyone who wants an extra zing. I swear, the smell alone at this stage makes my kitchen feel like a fancy restaurant, even if there's a pile of dishes in the sink.
# Notes:
01 -
Always preheat your oven properly; it makes a big difference for even cooking.
02 -
Leftover sauce can be frozen in an airtight container for up to a month, then thawed for other dishes.
03 -
If you don't have fresh dill, a tablespoon of dried dill can work in the sauce, but fresh is best for garnish.
04 -
Serve this with a side of fluffy rice to soak up every last drop of that amazing sauce!
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
whisk
03 -
grater
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 25 g
Total Carbohydrate: 10 g
Protein: 25 g