Baked Cod Coconut Lemon is a healthy and flavorful dish combining tender cod fillets with a creamy coconut lemon sauce infused with garlic, ginger, and turmeric, complemented by sautéed bell peppers. This easy baked recipe is perfect for a nutritious weeknight dinner served over rice or quinoa.
Total Time:35 minutes
Yield:4 servings
Ingredients
Fish and Sauce
1.5 lbs Cod fillets, skinless
1 can (13.5 oz) Full-fat Coconut Milk
1/4 cup Lemon juice, freshly squeezed
2 tbsp Olive oil
2 cloves Garlic, minced
1 inch Ginger, grated
1 tbsp Soy sauce (low sodium)
1 tsp Turmeric powder
1/2 tsp Red pepper flakes (optional, for heat)
Salt and black pepper to taste
Vegetables and Garnish
1 Red bell pepper, thinly sliced
1 Yellow bell pepper, thinly sliced
1/2 cup Scallions, chopped
1/4 cup Cilantro, chopped
Lemon wedges, for serving
Cooked rice or quinoa, for serving (optional)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod.
Prepare Cod: Pat the cod fillets dry with paper towels. Season lightly with salt and black pepper to enhance flavor.
Prep Vegetables: Wash and thinly slice the red and yellow bell peppers. Mince the garlic and grate the ginger. Chop the scallions and cilantro for garnish.
Sauté Aromatics: Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Add Bell Peppers: Add sliced bell peppers to the skillet, sauté for 5-7 minutes until slightly softened, stirring occasionally to prevent sticking.
Make Coconut Lemon Sauce: Pour in coconut milk and lemon juice. Stir in soy sauce, turmeric powder, and optional red pepper flakes. Bring the mixture to a gentle simmer while stirring to combine flavors.
Season Sauce: Taste the sauce and adjust seasoning as needed with additional salt, pepper, lemon juice, or red pepper flakes to suit your preference.
Arrange Cod Fillets: Gently place cod fillets on top of the sauce, ensuring they are evenly spaced and partially submerged.
Bake: Transfer the skillet or baking dish to the preheated oven. Bake for 15 minutes or until cod is opaque and flakes easily with a fork.
Optional Broil: For a browned finish, broil the cod for 1-2 minutes at the end of baking while watching carefully to prevent burning.
Garnish and Serve: Remove from oven, sprinkle chopped scallions and cilantro on top, and serve immediately over cooked rice or quinoa with lemon wedges on the side.
Notes
You can substitute cod with other firm white fish such as haddock or halibut.
For a spicier dish, increase the red pepper flakes or add a small diced chili.
Use light coconut milk for a lower-fat version, though full-fat gives creamier texture.
If you don’t have a cast iron skillet, a ceramic or glass baking dish will work well.
Leftovers can be refrigerated for up to 2 days and gently reheated.
Serve with quinoa for a gluten-free, high-protein side option.
