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Baked Cod in Coconut Lemon Cream Sauce Recipe

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4.7 from 129 reviews

Tender baked cod fillets simmered in a rich and zesty coconut-lemon cream sauce, combining delicate flavors of ginger, garlic, and fresh lemon zest for a wholesome and satisfying seafood dish perfect for any occasion.

Ingredients

Units Scale

For the Cod

  • 21 oz / 600 grams of cod fillets
  • Salt and 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 1/4 cups (300 ml) coconut milk
  • Juice and zest of 1 large organic lemon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C) to get it ready for baking the fish evenly and thoroughly.
  2. Season the Cod: Pat the cod fillets dry and season both sides generously with salt and black pepper to enhance the flavor.
  3. Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until translucent and soft, about 5 minutes. Stir in the grated fresh ginger and crushed garlic cloves, cooking for about 1 minute until fragrant. Pour in the coconut milk and gently bring it to a simmer. Add the lemon juice and zest, stirring well to combine all the fresh and creamy flavors.
  4. Assemble and Bake: Arrange the seasoned cod fillets in a single layer in a baking dish. Pour the prepared coconut-lemon cream sauce over the fish evenly, ensuring each fillet is coated with the flavorful sauce. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cod flakes easily with a fork and is cooked through.
  5. Serve: Remove the baked cod from the oven and spoon the coconut-lemon cream sauce over the fillets. Serve immediately with steamed rice or your choice of vegetables for a complete and delicious meal.

Notes

  • Ensure the cod fillets are of even thickness for consistent baking.
  • You can substitute lemon zest and juice with lime for a different citrus twist.
  • Use full-fat coconut milk for the creamiest sauce.
  • This dish pairs wonderfully with jasmine rice or lightly steamed greens.
  • Leftovers can be stored in the refrigerator for up to 2 days.

Find it online: https://queenrecipe.com/baked-cod-in-coconut-lemon-cream-sauce-recipe/