There’s just something magical about flaky, buttery cod nestled in a luscious coconut lemon cream sauce that makes dinner feel like a little escape to a breezy island retreat—even if you’re just in your slippers, cooking barefoot in the kitchen. This Baked Cod in Coconut Lemon Cream Sauce is light, bright, and deceptively easy to make. Whether you’re serving it for a quick weeknight meal or impressing guests on a cozy Friday night in, this dish hits all the right notes: fresh, creamy, citrusy, and just a little exotic. And yes—it’s all made in one pan. Can we get a hallelujah for fewer dishes?
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4
Ingredients
- 4 cod fillets (about 6 oz each)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Zest of 1 lemon
- Juice of 1 lemon
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet with a touch of olive oil.
- Season your cod fillets with salt and pepper on both sides, then place them in the baking dish.
- In a medium saucepan, heat olive oil and butter over medium heat. Add garlic and ginger, and sauté until fragrant—about 1 minute.
- Stir in lemon zest and juice, then pour in the coconut milk. Let it simmer for 2–3 minutes. If you’d like a thicker sauce, whisk in cornstarch dissolved in a tablespoon of cold water.
- Pour the sauce over the cod fillets and bake uncovered for 15–20 minutes, or until the cod flakes easily with a fork.
- Garnish with chopped herbs and a few lemon wedges before serving. Serve it up with steamed rice, roasted veggies, or a simple salad.
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This dish is light yet filling, perfect for anyone wanting that creamy comfort without the heaviness of traditional dairy-based sauces. The coconut milk gives it a silky richness, while the lemon brightens every bite. And let’s be honest—cod is kind of the unsung hero of the fish world. It’s mild, flaky, and plays well with so many flavors. This recipe is a keeper, y’all. Bookmark it, print it, share it with your aunt who keeps asking for “healthy but not boring” meals. She’ll thank you later!