Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked cod fillet topped with coconut lemon cream sauce served on a plate.

Baked Cod in Coconut Lemon Cream Sauce

  • Author: Louna
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion / Seafood

Description

Baked Cod in Coconut Lemon Cream Sauce is a delightful seafood dish combining the richness of coconut milk with the bright zest of lemon. This easy recipe highlights the delicate texture of cod, making it perfect for special occasions or weeknight dinners, offering a harmonious balance of creamy and citrus flavors.

Ingredients

Scale
  • 21 oz (600 grams) cod fillets
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 crushed garlic cloves
  • 300 milliliters (12 cups) coconut milk
  • Juice and zest of 1 large organic lemon

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Season cod fillets with salt and black pepper on both sides.
  3. Heat olive oil in a large skillet over medium heat; sauté sliced onion until translucent (4-5 minutes).
  4. Add grated fresh ginger and crushed garlic cloves; cook for 1 minute until fragrant.
  5. Pour in coconut milk and simmer for about 5 minutes, stirring occasionally.
  6. Add lemon juice and zest; mix well.
  7. Place seasoned cod fillets in a baking dish in a single layer.
  8. Pour coconut lemon sauce over the cod, covering generously.
  9. Bake in preheated oven for 20-25 minutes until cod is opaque and flakes easily with a fork.
  10. Remove from oven, ladle extra sauce over fish, and serve.

Notes

  • Substitute cod with haddock or tilapia if unavailable.
  • Use cashew cream or heavy cream instead of coconut milk for a non-coconut alternative.
  • Replace olive oil with coconut oil for a stronger coconut flavor.
  • If fresh ginger is unavailable, use 1 teaspoon ground ginger (less concentrated).
  • Shallots can replace onions for a milder taste.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Freeze fish separately before adding sauce for better texture; freezes up to 2 months.
  • Reheat gently in microwave or on stove over low heat to avoid drying out.
  • Do not overcook cod to prevent dryness.
  • Use fresh lemon, garlic, and ginger for best flavor.
  • Add fresh herbs like cilantro or thyme for extra freshness.
  • Choose a baking dish that fits the fish snugly to keep it juicy.

Nutrition

  • Serving Size: 1 serving (approx. 150g cod with sauce)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 15g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 60mg

Keywords: Baked Cod, Coconut Lemon Cream Sauce, seafood recipe, easy baked fish, coconut milk sauce, lemon fish dish, healthy seafood dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made! @LounaRecipes

Find it online: https://all.recipeslouna.com/baked-cod-coconut-lemon-cream-sauce/