Baked Cod in Coconut Lemon Cream Sauce

Cod:

4 cod fillets (5–6 oz each / 140–170 g)

1 tbsp (15 ml) olive oil

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

½ tsp (2–3 g) garlic powder

Coconut Lemon Cream Sauce:

1 cup (240 ml) coconut milk (full-fat for creaminess)

2 tbsp (30 ml) lemon juice

Zest of 1 lemon

2 cloves garlic, minced

1 tsp (5 g) paprika (optional)

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

1 tbsp (10 g) fresh parsley or cilantro, chopped

Lemon slices

Extra parsley or cilantro

Prep the cod:

Preheat oven to 400°F (200°C).

Pat cod dry, rub with olive oil, salt, pepper, and garlic powder.

Place in a lightly greased baking dish.

In a bowl, whisk together coconut milk, lemon juice, lemon zest, garlic, paprika, salt, and pepper.

Pour the sauce around the cod fillets (not directly on top to keep seasoning intact).

Bake:

Bake 15–18 minutes, depending on thickness, until cod flakes easily with a fork.

Finish:

Spoon some sauce over the fish.

Sprinkle chopped parsley or cilantro.

Add lemon slices if desired.

Enjoy with rice, mashed potatoes, quinoa, or roasted veggies.

Prep Time: 8 minutes

Cooking Time: 18 minutes

Total Time: 26 minutes

Kcal: ~260 kcal per serving

Servings: 4 servings