Baked Cod in Coconut Lemon Cream Sauce
A bright and comforting dish featuring flaky cod in a silky coconut-lemon sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Fish and Sauce
- 4 fillets cod fillets Choose fillets that are about 4–6 ounces each for even cooking.
- 1 can coconut milk (full-fat for richness) Full-fat coconut milk gives the sauce a silky texture.
- 2 tablespoons lemon juice (freshly squeezed) Fresh lemon juice brightens the sauce.
- 1 teaspoon lemon zest Use freshly grated for best flavor.
- 2 tablespoons olive oil Drizzle on top for added richness.
- Salt and pepper to taste Season lightly before adding the sauce.
Garnish
- Fresh herbs (such as parsley or cilantro) For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the coconut milk, lemon juice, lemon zest, olive oil, salt, and pepper.
- Place the cod fillets in a baking dish and pour the coconut lemon sauce over the top.
Cooking
- Bake in the preheated oven for 20–25 minutes or until the cod is cooked through and flakes easily with a fork.
- Serve the baked cod with your favorite vegetables or rice and garnish with fresh herbs.
Notes
For a silkier sauce, blend the mixture briefly. Adjust baking time for thinner or thicker fillets. Refrigerate leftovers and consume within 2 days. Freezing can alter texture; freeze sauce separately if desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 15gSodium: 200mgFiber: 1gSugar: 2g
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