Creamy Baked Cod in Coconut Lemon Sauce (Print Version)

Creamy Baked Cod in Coconut Lemon Sauce is a tropical escape! Tender cod bathed in a rich, zesty sauce. A simple, flavorful dinner for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tropical-Inspired
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ For the Cod

01 - 4 (6 oz each) cod fillets, fresh or thawed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ For the Creamy Sauce

04 - 1 (13.5 oz) can full-fat coconut milk
05 - 2 cloves garlic, minced
06 - 1 inch fresh ginger, grated
07 - Zest of 1 large lemon
08 - 1/4 cup fresh lemon juice

→ Flavor Boosters & Garnish

09 - 1/2 tsp red pepper flakes (or more, if you like heat!)
10 - 1/4 cup fresh cilantro, chopped (plus more for garnish)

# Instructions:

01 - First things first, pat those cod fillets super dry with paper towels. This is crucial for getting that lovely tender texture; wet fish just steams, and we want baked! Place them in your baking dish, making sure they’re not too crowded. I always give them a little space, like they’re having their own little spa day. A quick drizzle of olive oil, a sprinkle of salt and pepper, and they’re ready for their creamy bath.
02 - In a small saucepan, let's get that sauce going! Over medium heat, add a tiny bit of olive oil, then toss in your minced garlic and grated ginger. Oh, the smell! It's already starting to feel like vacation. Sauté for about a minute until fragrant – don't let it burn, or it'll get bitter, I learned that the hard way! Pour in your full-fat coconut milk, lemon zest, and red pepper flakes. Bring it to a gentle simmer, just enough to warm everything through and let those flavors meld. Don't boil it vigorously, we're going for creamy, not curdled!
03 - Once your sauce is gently simmering and smelling incredible, take it off the heat. Now, stir in the fresh lemon juice. I always add it off the heat to preserve that bright, zesty flavor. If you add it while it's boiling, sometimes it loses a bit of its punch. Give it a good whisk to combine everything. Taste it! Does it need a tiny bit more salt? A squeeze more lemon? This is your sauce, make it sing!
04 - Carefully pour that luscious coconut lemon cream sauce all over your prepared cod fillets in the baking dish. Make sure each piece is well coated; we want every bite to be bursting with flavor. I sometimes gently lift the edges of the cod to let some sauce get underneath, just to be thorough. It should look like the cod is snuggled down into a creamy, dreamy bed. My kitchen usually smells heavenly at this point, which is always a good sign!
05 - Pop that baking dish into a preheated oven at 400°F (200°C). Bake for about 15-20 minutes, or until the cod is opaque and flakes easily with a fork. Cooking times can vary based on the thickness of your fish, so keep an eye on it! I once overcooked it, and it was a bit dry, so don't walk away for too long. You're looking for tender, juicy perfection, not a hockey puck!
06 - Once it's out of the oven, let it rest for a minute or two. Then, sprinkle generously with fresh cilantro. That pop of green and fresh herbiness is just *chef's kiss*! Serve your Baked Cod in Coconut Lemon Cream Sauce immediately with your favorite sides. It looks so vibrant and inviting, you'll be so proud of what you created. Enjoy that tropical escape, my friend!

# Notes:

01 - Always pat your cod dry! It makes a huge difference in texture, trust me on this one.
02 - Store leftovers in an airtight container in the fridge for up to 2-3 days.
03 - Halibut or haddock work well as substitutes for cod; adjust baking time as needed.
04 - Serve with fluffy jasmine rice to soak up all that incredible sauce.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - small saucepan
03 - whisk
04 - cutting board
05 - knife
06 - grater

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 30g

Back