Baked Cod in Coconut Lemon Cream Sauce Recipe
Introduction
This baked cod in coconut lemon cream sauce offers a delicate balance of creamy, zesty, and aromatic flavors. It’s an easy yet elegant dish perfect for weeknight dinners or entertaining guests. The coconut milk adds richness while the lemon brightens the flavors beautifully.
Ingredients
- 4 fillets cod (thick, white cod fillets)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion (sauté until translucent)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 can coconut milk (full-fat preferred)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat your oven to 180°C (350°F).
- Step 2: Generously sprinkle salt and pepper onto the cod fillets.
- Step 3: In a skillet, heat olive oil over medium heat and sauté the onion until translucent. Add garlic and ginger, stirring until fragrant, about 1-2 minutes.
- Step 4: Stir in the coconut milk, lemon juice, and lemon zest. Bring the mixture to a gentle simmer.
- Step 5: Place the seasoned cod fillets in a baking dish and pour the coconut lemon sauce evenly over them.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
Tips & Variations
- For extra flavor, add fresh chopped cilantro or parsley just before serving.
- Try substituting cod with other firm white fish like haddock or halibut.
- If you prefer a thicker sauce, simmer the coconut milk mixture a few minutes longer before pouring over the fish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop to prevent the fish from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, but full-fat coconut milk provides a richer, creamier sauce. Light coconut milk will result in a thinner sauce and less richness.
What sides pair well with this baked cod?
This dish goes well with steamed rice, quinoa, or simple roasted vegetables to soak up the flavorful sauce.
PrintBaked Cod in Coconut Lemon Cream Sauce Recipe
This Baked Cod in Coconut Lemon Cream Sauce recipe features tender, flaky cod fillets baked in a rich and creamy coconut milk sauce infused with fresh lemon juice, zest, sautéed onions, garlic, and ginger. It’s a flavorful, comforting dish that’s simple to prepare, combining the delicate taste of cod with the tropical creaminess of coconut and zesty brightness from lemon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Seafood, Tropical)
Ingredients
Fish
- 4 thick cod fillets
- 1 teaspoon salt
- 1 teaspoon pepper
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Sauce
- 1 can (about 400 ml) full-fat coconut milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the cod evenly.
- Season Cod: Generously sprinkle salt and pepper evenly over both sides of the cod fillets to enhance their natural flavor.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant and aromatic.
- Prepare Sauce: Pour in the coconut milk, lemon juice, and lemon zest into the skillet with the sautéed aromatics. Stir well and let the mixture simmer gently for a few minutes to meld the flavors together and slightly thicken the sauce.
- Assemble Dish: Place the seasoned cod fillets in a baking dish. Carefully pour the warm coconut lemon cream sauce evenly over the fillets, ensuring they are well coated.
- Bake Cod: Bake the cod in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork, indicating it is fully cooked and tender.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- Adjust lemon juice and zest to taste for more or less acidity.
- Serve with steamed rice or crusty bread to soak up the sauce.
- Check fish for doneness early if fillets are thinner to avoid overcooking.
- Fresh ginger can be substituted with ground ginger in a pinch, but fresh is preferred for flavor.
Keywords: baked cod, coconut cream sauce, lemon cod recipe, seafood dinner, easy baked fish, coconut lemon fish
