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Baked cod fillet in coconut lemon cream sauce served on a plate.

Baked Cod in Coconut Lemon Cream Sauce

A comforting and bright dish featuring flaky cod fillets in a silky coconut-based cream sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 4 fillets Cod (thick, white cod fillets), about 6–8 oz each
  • 1 teaspoon Salt (adjust to taste)
  • 1 teaspoon Pepper (freshly ground recommended)
  • 2 tablespoons Olive Oil (for sautéing)
  • 1 medium Onion (sauté until translucent), finely chopped
  • 2 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated)
  • 1 can Coconut Milk (full-fat preferred, 13.5–14 oz)
  • 3 tablespoons Lemon Juice (freshly squeezed)
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Butter (optional for added richness)
  • Garnish: chopped cilantro, parsley, or sliced green onions
  • ½ teaspoon Crushed red pepper flakes (optional for warmth)
  • ½ teaspoon Smoked paprika (optional for warmth)

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Let rest on the counter for 5–10 minutes while you prepare the sauce.

Make the Sauce

  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent, about 5–7 minutes.
  • Add the minced garlic and grated ginger; sauté for 30–60 seconds until fragrant.
  • Pour in the can of full-fat coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and let the sauce thicken slightly, 5–8 minutes.
  • Stir in the 3 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest. Taste and adjust salt, pepper, or lemon to preference. Whisk in 1 tablespoon of butter off heat for a creamier finish, if desired.
  • For a velvety texture, briefly puree the sauce with an immersion blender or regular blender, then return to the skillet and allow it to come back to a gentle simmer.

Assemble and Bake

  • Lightly oil your baking tray or shallow baking dish. Pour a thin layer (about 1/3 to 1/2 cup) of the coconut lemon cream sauce to create a base.
  • Nestle the seasoned cod fillets into the sauce, spaced slightly apart. Spoon the remaining sauce over the tops of the fillets to coat them.
  • Bake in the preheated oven for 10–14 minutes, depending on thickness. Start checking at 10 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For very thick fillets, you may need up to 16 minutes.
  • If you like a lightly browned top, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Notes

Storing leftovers in an airtight container for up to 2 days. For best quality, freeze the sauce separately if possible.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 25gSaturated Fat: 20gSodium: 600mgSugar: 3g
Keyword Coconut, Cod, Lemon Sauce, Quick Recipe, Weeknight Dinner
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