As a baker, I always enjoy trying out new and exciting dishes. This baked cod in coconut lemon cream sauce is one of those recipes that perfectly combines simplicity and flavor. The delicate cod fillets, paired with a rich coconut milk base, offer a satisfying balance of creamy and tangy. The addition of fresh ginger and lemon zest elevates the dish, making it a perfect choice for a weeknight dinner or a special occasion. The beauty of this recipe lies in its ease – it’s not only quick but also full of flavors that blend seamlessly together.
This dish starts with tender cod fillets that are seasoned simply with salt and pepper, allowing the creamy sauce to shine. The coconut milk adds a silky texture, and the fresh lemon juice and zest bring a refreshing citrusy kick. Ginger and garlic round out the flavors, giving the sauce depth and warmth. Whether you serve it with rice, vegetables, or a light salad, this baked cod is sure to impress your taste buds and your guests.
The best part is how quick and straightforward this dish is to prepare. With just 15 minutes of prep and 20 minutes of baking time, you’ll have a restaurant-quality meal on the table in no time. The coconut milk-based sauce helps keep the cod moist while it bakes, resulting in a tender fish that melts in your mouth. It’s the perfect recipe for those who want something tasty but don’t have a lot of time to spend in the kitchen.
Stay tuned for the next part of the recipe where we’ll dive into the ingredients and how to make this dish come to life!
Ingredients + How to Bake Tasty Baked Cod in Coconut Lemon Cream Sauce
To create this flavorful dish, you’ll need the following ingredients:
Ingredients:
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600 grams of cod fillets
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Salt and black pepper, to taste
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2 tablespoons of olive oil
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1 medium onion, thinly sliced
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1 tablespoon grated fresh ginger
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2 crushed garlic cloves
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300 milliliters of coconut milk
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1 large organic lemon (juice and zest)
How to Bake:
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Prepare the Cod:
Begin by preheating your oven to 180°C (350°F). While the oven heats, season your cod fillets with salt and black pepper to taste on both sides. This will help bring out the natural flavor of the fish. -
Sauté the Aromatics:
In a large oven-safe skillet, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced onion. Sauté the onion for about 4–5 minutes, or until it becomes soft and slightly golden. Next, add the grated ginger and crushed garlic cloves to the pan. Sauté for another 1–2 minutes, allowing the garlic to become fragrant and the ginger to release its warm, spicy aroma. -
Make the Coconut Lemon Sauce:
Once the aromatics are ready, pour in the coconut milk. Stir the mixture and bring it to a gentle simmer. While the sauce simmers, add the freshly squeezed lemon juice and lemon zest to the pan. This will infuse the sauce with a refreshing citrus flavor that perfectly complements the richness of the coconut milk. Let the sauce simmer for about 3–4 minutes, allowing the flavors to blend together and the sauce to thicken slightly. -
Add the Cod and Bake:
Carefully nestle the seasoned cod fillets into the coconut lemon sauce. Spoon some of the sauce over the fish to ensure it is well-coated. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the fish is cooked through and easily flakes with a fork. The coconut milk will keep the cod moist and tender as it bakes. -
Finishing Touches:
Once the cod is done baking, remove the skillet from the oven. You can garnish with additional fresh lemon zest or a sprig of fresh parsley if desired. Serve the cod fillets alongside rice, vegetables, or a light salad for a complete meal.
This baked cod is flavorful, moist, and quick to prepare, making it a great choice for any day of the week. Whether you’re a seasoned cook or a beginner, this recipe guarantees a delicious, satisfying dish that’s bound to impress.
How Long to Bake… (How to Store Leftovers) (Tips for Perfect…)
How Long to Bake:
For this recipe, the cod fillets should be baked for 15–20 minutes at 180°C (350°F). The exact time may vary slightly depending on the thickness of your fillets. The key is to ensure that the cod is opaque and easily flakes with a fork. Keep an eye on the fish during the last few minutes of baking to avoid overcooking. The coconut milk sauce will help keep the cod moist throughout the cooking process, ensuring a tender and juicy result.
How to Store Leftovers:
If you have any leftover baked cod, you can store it in an airtight container in the refrigerator. It will stay fresh for up to 2–3 days. To reheat, place the cod in a baking dish and cover it with foil. Reheat in the oven at a low temperature (around 150°C/300°F) for about 10 minutes or until heated through. Alternatively, you can reheat it in the microwave, but be careful not to overcook the fish.
If you’d like to preserve the freshness of the coconut lemon sauce, you can store it separately in a sealed container. This way, you can easily reheat both the fish and sauce together when ready to serve.
Tips for Perfect Baked Cod:
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Choose Fresh Cod:
The quality of your cod fillets is crucial for a delicious outcome. Look for fresh, firm fillets with a clean, ocean-like scent. If using frozen cod, ensure it’s thoroughly thawed before baking for the best texture. -
Don’t Overcook the Fish:
Cod is a delicate fish that cooks quickly. Overbaking can cause it to become dry and tough. Watch it closely and remove it from the oven as soon as it flakes easily with a fork. -
Adjust the Sauce to Your Taste:
Feel free to tweak the coconut lemon sauce based on your preferences. You can add a pinch of chili flakes for a bit of heat or more lemon juice for an extra zing. If you love a creamier sauce, you can stir in a small amount of heavy cream at the end of the cooking process. -
Serve with the Right Side Dishes:
This baked cod pairs beautifully with rice, quinoa, or a crisp green salad. Roasted vegetables or sautéed spinach also complement the light and flavorful fish, making for a well-rounded meal. -
Add a Crunch:
For a bit of texture, consider topping the dish with some toasted coconut flakes or a sprinkle of breadcrumbs before baking. This adds an extra layer of flavor and a satisfying crunch to contrast the creamy sauce.
With these tips, you’re sure to achieve the perfect baked cod every time. The combination of coconut and lemon brings out the best in this delicate fish, and the simplicity of the dish ensures that it’s easy to make and hard to resist!
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Tasty Baked Cod in Coconut Lemon Cream Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Tasty Baked Cod in Coconut Lemon Cream Sauce are a perfect combination of fresh fish and creamy, tangy sauce. The coconut milk and lemon blend beautifully to enhance the flavor of the cod, making it an ideal dish for any occasion. Whether it’s a quick weeknight dinner or a special gathering, this dish will surely impress!
Ingredients
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600 grams of cod fillets
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Salt and black pepper, to taste
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2 tablespoons of olive oil
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1 medium onion, thinly sliced
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1 tablespoon grated fresh ginger
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2 crushed garlic cloves
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300 milliliters of coconut milk
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1 large organic lemon (juice and zest)
Instructions
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Preheat the oven to 180°C (350°F).
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Season the cod fillets with salt and black pepper on both sides.
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In a large oven-safe skillet, heat the olive oil over medium heat.
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Sauté the onion for 4-5 minutes until softened and golden.
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Add the grated ginger and garlic, sautéing for another 1-2 minutes.
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Pour in the coconut milk and add the lemon juice and zest. Stir and let it simmer for 3-4 minutes.
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Nestle the cod fillets into the sauce, spooning some of the sauce over them.
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Bake in the oven for 15-20 minutes or until the fish flakes easily with a fork.
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Garnish with additional lemon zest or parsley if desired and serve warm.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.
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These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
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If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
1. Can I use a different type of fish for this recipe?
Yes, you can! While cod is a great choice due to its mild flavor and flaky texture, you can easily substitute it with other firm white fish like haddock, halibut, or tilapia. Just make sure to adjust the baking time depending on the thickness of the fish fillets. Thicker fillets may require a bit more time, while thinner ones may cook faster.
2. Is there a dairy-free alternative to the coconut milk?
Yes, if you’re looking for a non-dairy alternative, you can use almond milk or another plant-based milk of your choice. However, keep in mind that the flavor and texture may change slightly. To achieve a creamier consistency, you can add a bit of cashew cream or coconut cream if you have it available.
3. Can I make the coconut lemon sauce ahead of time?
Absolutely! You can prepare the coconut lemon sauce in advance and store it in the refrigerator for up to 2–3 days. When you’re ready to bake the cod, simply warm the sauce in a skillet and then add the fish. This can save you time during the week and make the recipe even more convenient.
4. Can I bake the cod with the sauce on top from the beginning, or should I add the sauce afterward?
For this recipe, it’s best to add the sauce beforehand, as it helps keep the cod moist and infuses the fish with all the wonderful flavors. By baking the cod in the sauce, the fish becomes tender and flavorful, with the sauce thickening slightly as it cooks. You could add a bit more sauce after baking for extra richness if desired.