A delicious baked cod recipe featuring tender fish fillets cooked in a vibrant and creamy coconut lemon sauce. This dish combines the richness of coconut milk with fresh lemon zest and juice, ginger, and garlic for a refreshing yet comforting meal perfect for weeknights.
Total Time:40 minutes
Yield:4 servings
Ingredients
For the Cod
21 oz cod fillets
Salt, to taste
Black pepper, to taste
For the Coconut-Lemon Cream Sauce
2 tbsp olive oil
1 medium onion, thinly sliced
1 tbsp grated fresh ginger
2 garlic cloves, crushed
1.2 cups coconut milk
1 large lemon (juice and zest)
Instructions
Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it is ready for baking the cod once the sauce is prepared.
Season the Cod: Pat the cod fillets dry and season both sides generously with salt and black pepper to enhance their natural flavor.
Prepare the Coconut-Lemon Cream Sauce: Heat olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté until translucent and soft. Stir in the grated ginger and crushed garlic cloves, cooking for an additional minute to release their aromas. Pour in the coconut milk, bring the mixture to a gentle simmer, then add the lemon juice and zest, stirring well to combine all flavors.
Assemble and Bake: Place the seasoned cod fillets in a baking dish. Pour the prepared coconut-lemon cream sauce evenly over the fish. Bake in the preheated oven for 25 minutes, or until the cod flakes easily with a fork and is cooked through.
Serve and Enjoy: Remove the baked cod from the oven and transfer to serving plates. Spoon extra coconut-lemon cream sauce over the top. Serve hot, ideally paired with steamed rice or fresh vegetables for a complete, satisfying meal.
Notes
Use fresh lemon zest and juice for the best bright flavor in the sauce.
Make sure not to overcook the cod to keep it tender and flaky.
Substitute coconut milk with light coconut milk for a lower-fat version.
Fresh ginger can be replaced with ground ginger powder if needed, but fresh is preferred for vibrant flavor.
This dish pairs well with jasmine rice, quinoa, or steamed greens to balance the richness.
