I absolutely love how simple yet flavorful this dish is. Baked cod in a creamy coconut lemon sauce is perfect for a light dinner or even a special occasion. The cod fillets are tender, flaky, and infused with the rich taste of coconut and the zesty kick of lemon. What’s even better is that it comes together in no time, making it a fantastic choice when you’re craving something fresh and satisfying without spending hours in the kitchen.
The coconut cream adds a silky smooth texture to the dish, while the lemon brightens up all the flavors. This recipe is easy to make and doesn’t require a lot of ingredients. The cod is mild in flavor, so it perfectly absorbs the cream sauce, creating a deliciously harmonious balance. You’ll love the combination of savory, sweet, and citrusy notes with every bite. Whether you’re serving it alongside a fresh salad, steamed veggies, or a portion of rice, this dish is a winner every time.
Now, let’s dive into how you can recreate this delicious meal at home. In the next section, I’ll guide you through the ingredients and the step-by-step process of making this delightful Baked Cod in Coconut Lemon Cream.
Ingredients + How to Bake Baked Cod in Coconut Lemon Cream
Ingredients:
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4 cod fillets (fresh or thawed if frozen)
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1 can (13.5 oz) full-fat coconut milk
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1 lemon (zested and juiced)
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried thyme
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Salt and pepper, to taste
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Fresh parsley for garnish (optional)
How to Bake:
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Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that it reaches the perfect temperature for baking the cod fillets. -
Prepare the Baking Dish:
Lightly grease a baking dish with olive oil to prevent sticking. You can use a 9×13-inch dish or something similar. -
Prepare the Cod:
Pat the cod fillets dry with a paper towel. This helps the fish cook evenly and allows the coconut cream sauce to adhere better. Season both sides of the fillets with salt, pepper, and thyme for added flavor. Place them in the prepared baking dish. -
Make the Coconut Lemon Cream Sauce:
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic.
Next, pour in the coconut milk, lemon zest, and lemon juice. Stir to combine and bring to a gentle simmer. Let it cook for about 3-4 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed. -
Pour the Sauce Over the Cod:
Once the coconut lemon cream sauce is ready, pour it over the cod fillets in the baking dish. Make sure the fillets are generously coated with the sauce, so they absorb all that creamy goodness while baking. -
Bake the Cod:
Place the baking dish in the oven and bake for about 20-25 minutes. The cod should be opaque and flake easily with a fork. The coconut cream sauce will thicken slightly, creating a rich coating for the fish. -
Garnish and Serve:
Once the cod is done, remove it from the oven. Garnish with fresh parsley for a pop of color and a fresh touch. Serve the baked cod hot, paired with your favorite side dish like rice, roasted vegetables, or a fresh salad.
This Baked Cod in Coconut Lemon Cream is a perfect balance of creamy, citrusy, and savory flavors. It’s not only a healthy option but also an elegant dish that can impress any guest! Now, let’s move on to the next part, where we’ll discuss baking time, storage tips, and how to perfect this recipe.
How Long to Bake… How to Store Leftovers… Tips for Perfect Baked Cod in Coconut Lemon Cream
How Long to Bake:
The baking time for cod in this creamy coconut lemon sauce is fairly quick, typically between 20 to 25 minutes. The exact time depends on the thickness of your cod fillets. Thin fillets may cook a bit faster, while thicker pieces may require an additional 5 minutes. To check if your cod is fully cooked, gently flake the fish with a fork—if it easily separates into pieces and is opaque throughout, it’s ready.
A key tip is not to overcook the fish. Cod is delicate and can become dry if baked for too long. The goal is to achieve a tender, flaky texture that still holds its shape.
How to Store Leftovers:
If you have any leftovers (though it’s unlikely with this dish!), you can store them for later. Let the baked cod cool to room temperature, then place the fillets in an airtight container. The coconut lemon sauce can sometimes separate upon cooling, but don’t worry—it will rehydrate when reheated.
Store the cod and sauce together in the fridge for up to 2-3 days. To reheat, gently warm the leftovers in the oven at 325°F (165°C) for about 10-15 minutes. You can also reheat in a microwave, but be sure to cover the dish to retain moisture and avoid overcooking.
Tips for Perfect Baked Cod in Coconut Lemon Cream:
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Freshness of Cod:
Fresh cod fillets will give the best results for this recipe. If you’re using frozen cod, make sure it’s completely thawed and well-dried before baking. Excess moisture can dilute the sauce and affect the texture of the fish. -
Thick Coconut Cream:
For a richer sauce, opt for a full-fat coconut milk with a higher cream content. If you find that the sauce is too thin, you can simmer it for a few extra minutes to thicken it to your desired consistency. -
Lemon Balance:
The balance of lemon in this dish is crucial. The zest adds a wonderful fragrance, while the juice provides a tangy punch. If you prefer a more pronounced lemon flavor, feel free to add a bit more juice or zest. However, be cautious not to overpower the creamy coconut sauce. -
Experiment with Herbs:
While thyme pairs wonderfully with the dish, you can experiment with other herbs like basil, dill, or parsley. Fresh herbs can be added to the sauce or used as a garnish for extra flavor. -
Side Dishes:
This dish pairs beautifully with simple sides such as steamed jasmine rice, quinoa, or roasted vegetables. The creamy coconut sauce also goes well with a crisp salad or lightly sautéed greens.
Following these tips will ensure you get the best possible results each time you make this Baked Cod in Coconut Lemon Cream. Whether you’re a beginner or an experienced cook, this dish is foolproof and full of flavor! Now, let’s move on to answering some frequently asked questions about this recipe.
Print
Baked Cod in Coconut Lemon Cream
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Baked Cod in Coconut Lemon Cream fillets are a simple yet flavorful dish that’s perfect for any occasion. The combination of tender cod, creamy coconut, and zesty lemon creates a delicious balance of flavors. Whether you serve it as a light main course or as part of a larger meal, this dish is sure to impress with its easy preparation and sophisticated taste.
Ingredients
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4 cod fillets (fresh or thawed if frozen)
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1 can (13.5 oz) full-fat coconut milk
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1 lemon (zested and juiced)
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried thyme
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Salt and pepper, to taste
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Fresh parsley for garnish (optional)
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
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Prepare the Cod: Pat the cod fillets dry and season both sides with salt, pepper, and thyme. Arrange the fillets in the prepared baking dish.
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Make the Sauce: Heat olive oil in a saucepan over medium heat. Sauté the garlic for 1 minute, then add the coconut milk, lemon zest, and lemon juice. Simmer for 3-4 minutes, then season with salt and pepper.
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Pour the Sauce: Pour the coconut lemon sauce over the cod fillets, ensuring they are well-coated.
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Bake: Bake for 20-25 minutes, until the cod is opaque and flakes easily with a fork.
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Garnish and Serve: Garnish with fresh parsley and serve hot with your favorite side dishes.
Notes
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You can substitute cod with other white fish like halibut or tilapia.
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If you prefer a thicker sauce, let it simmer a bit longer.
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Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the oven or microwave.
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To make this dish more vibrant, add a handful of fresh herbs like basil or dill.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Can I use other types of fish instead of cod?
Yes, you can easily substitute cod with other white fish such as halibut, tilapia, or haddock. These fish have a mild flavor and will cook similarly to cod. Just be sure to adjust the baking time depending on the thickness of the fillets. Thicker fillets may require a few extra minutes in the oven.
2. Is it possible to make this dish dairy-free?
Yes, this recipe is already dairy-free as it uses coconut milk instead of cream or any dairy-based products. If you’re looking for additional flavor or creaminess, you could try adding a bit more coconut milk or even a dairy-free yogurt to the sauce.
3. Can I prepare this recipe ahead of time?
Absolutely! You can prepare the cod and the coconut lemon sauce ahead of time. Simply store the prepared cod fillets and sauce separately in the fridge, and assemble the dish when you’re ready to bake it. You may need to increase the baking time slightly if the fillets are cold from the fridge.
4. Can I freeze the leftovers?
Yes, you can freeze leftovers, although the texture of the fish may change slightly after freezing. Let the baked cod cool completely, then wrap it tightly in plastic wrap or foil before placing it in an airtight container or freezer bag. When ready to reheat, thaw it in the fridge overnight and bake or microwave until heated through.
Now that we’ve covered some common questions, it’s time to wrap things up with the printable page for this recipe. Let’s take a look at how it’s structured for easy printing.