Name: Baked Cod in Coconut Lemon Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion (with tropical coconut and lemon flavor influences)
Ingredients: 21 oz / 600g cod fillets; Salt, to taste; Black pepper, to taste; 2 tbsp olive oil; 1 medium onion, thinly sliced; 1 tbsp grated fresh ginger; 2 garlic cloves, crushed; 1.2 cups / 300ml coconut milk; 1 large lemon (juice and zest)

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Introduction

This baked cod in coconut lemon cream sauce is a quick and flavorful dinner perfect for busy weeknights. The creamy sauce brightened with fresh lemon complements the delicate fish beautifully, creating a light yet satisfying meal.

Three pieces of golden brown seared fish fillets with crisp edges are placed side by side in a white rectangular dish. Each fillet shows white flaky layers beneath the browned crust. A creamy yellow sauce with small green herb bits is being poured over the fish, covering the top and pooling around the base. The sauce glistens, contrasting with the textured surface of the fish. The background is softly blurred but shows some lemon wedges and a glass with green leaves on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g (21 oz) cod fillets
Salt and black pepper, to taste
2 tbsp olive oil
1 medium onion, thinly sliced
1 tbsp grated fresh ginger
2 garlic cloves, crushed
300ml (1.2 cups) coconut milk
1 large lemon (juice and zest)

Instructions

Step 1: Preheat your oven to 180°C (350°F) to ensure it’s ready when the sauce is done.
Step 2: Season the cod fillets generously with salt and black pepper to enhance their natural flavor.
Step 3: Heat olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté until translucent. Stir in the grated ginger and crushed garlic, cooking for another minute until fragrant. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the lemon juice and zest, stirring to combine well.
Step 4: Place the seasoned cod fillets in a baking dish. Pour the coconut-lemon cream sauce evenly over the fish. Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
Step 5: Remove the dish from the oven and serve the cod with the creamy coconut sauce. This pairs wonderfully with steamed rice or your favorite vegetables for a complete and satisfying meal.

Tips & Variations

For a spicier kick, add a pinch of chili flakes when sautéing the onion and garlic.
If fresh ginger isn’t available, ½ teaspoon of ground ginger can be used instead.
Try swapping cod with other firm white fish like haddock or pollock for variation.

Storage

Store leftover baked cod and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying out the fish. It’s best enjoyed fresh, but proper reheating keeps the sauce creamy and flavorful.

How to Serve

A close-up of a white rectangular dish featuring a piece of cooked white fish with a golden-brown, crispy topping sprinkled with finely chopped green herbs. The fish sits in a light cream sauce that covers the base of the dish, dotted with small pieces of herbs. A silver fork is gently pressing into the fish from the top right, and a wedge of lemon is partially visible in the background on the left side. The dish is shown on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and provides a rich, creamy texture. Just shake the can well before using to mix the cream and liquid.

What can I serve with this dish?

This baked cod pairs nicely with steamed rice, quinoa, or sautéed vegetables like green beans or spinach. A simple side salad also complements the flavors.