Baked Cod with Coconut Lemon Cream Sauce

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Baked Cod with Coconut Lemon Cream Sauce

A light, flavorful, and elegant seafood dish featuring tender baked cod fillets topped with a silky coconut lemon cream sauce. The combination of creamy coconut milk, fresh lemon, and delicate cod creates a restaurant-quality meal that’s surprisingly easy to make at home. Perfect for weeknight dinners or special occasions.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

4

Ingredients

For the Cod

  • 4 cod fillets (about 150–180g each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Coconut Lemon Cream Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup full-fat coconut milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon honey (optional)
  • 1 tablespoon chopped fresh parsley

Instructions

Step 1: Prepare the Cod

Preheat your oven to 400°F (200°C).

Pat the cod fillets dry with paper towels. Place them in a baking dish and drizzle with olive oil. Season evenly with garlic powder, paprika, salt, and black pepper.

Step 2: Bake the Fish

Bake for 15–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 3: Make the Coconut Lemon Cream Sauce

While the fish is baking, heat olive oil in a small saucepan over medium heat.

Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the coconut milk and stir well. Add the lemon juice, lemon zest, salt, pepper, and honey if using. Simmer gently for 3–5 minutes until slightly thickened.

Step 4: Finish the Sauce

Remove the sauce from the heat and stir in the chopped parsley.

Step 5: Serve

Transfer the baked cod to serving plates and generously spoon the warm coconut lemon cream sauce over the top.

Serve immediately with steamed vegetables, rice, quinoa, or roasted potatoes.

Tips

  • Use fresh cod for the best flavor and texture.
  • Do not overcook the fish, as it can become dry.
  • For extra brightness, add additional lemon zest before serving.
  • Fresh dill or cilantro can be used instead of parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave until warmed through.

Nutrition (Approximate Per Serving)

  • Calories: 320
  • Protein: 32g
  • Carbohydrates: 5g
  • Fat: 19g
  • Fiber: 1g
  • Sugar: 2g

Frequently Asked Questions

Can I use another type of fish?

Yes. Haddock, halibut, tilapia, or salmon work well with this coconut lemon cream sauce.

Can I make this dairy-free?

Yes. The recipe is naturally dairy-free because it uses coconut milk instead of cream.

What coconut milk should I use?

Full-fat canned coconut milk provides the richest and creamiest sauce.

Can I prepare the sauce ahead of time?

Yes. The sauce can be made up to 2 days in advance and reheated gently before serving.

What side dishes pair best with this recipe?

Steamed jasmine rice, roasted vegetables, quinoa, mashed potatoes, or a fresh green salad are excellent choices.

Can I freeze leftovers?

The fish can be frozen, but the coconut cream sauce may separate slightly when thawed, so fresh is recommended.

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