Baked Cod in Coconut Lemon Cream Sauce: Your 1 Recipe

The aroma of flaky white fish mingling with bright citrus and a hint of creamy coconut takes me straight back to a sun-drenched evening by the sea, even when I’m just in my own kitchen. That’s the magic of this Baked Cod in Coconut Lemon Cream Sauce. It’s not just a dish; it’s an experience, transforming simple ingredients into something truly special that feels both comforting and elegantly modern.

Why You’ll Love This Dish

There’s a lot to adore about this Baked Cod in Coconut Lemon Cream Sauce. First off, it’s ridiculously easy yet looks and tastes incredibly sophisticated, making it perfect for a busy weeknight when you crave something special without the fuss. The cod cooks up beautifully moist and tender, absorbing all the vibrant flavors of the creamy, zesty sauce. Plus, it’s a fantastic way to enjoy a healthy and light meal that doesn’t skimp on flavor. This dish is also wonderfully versatile – you can serve it as a light lunch or scale it up to impress guests at a dinner party.

> “I made this for my family last night, and even my notoriously picky eater asked for seconds! The sauce is out of this world – so creamy and flavorful, but not too heavy. It’s definitely going into our regular rotation.” – A happy home cook.

The Cooking Process Explained

Making this Baked Cod in Coconut Lemon Cream Sauce is surprisingly straightforward. You’ll start by lightly seasoned your beautiful cod fillets. While the oven preheats, you’ll whip up the star of the show: the rich yet bright coconut lemon cream sauce. This involves simmering a few key ingredients to create a silky, aromatic base. Once the sauce is ready, you’ll nestle the cod into an oven-safe dish, pour over that delicious sauce, and then let your oven do most of the work. A final garnish of fresh herbs brings everything together, making for a truly spectacular meal.

What You’ll Need

Here’s a list of the ingredients you’ll be gathering for this delightful dish. Most of these are likely already in your pantry or readily available at your local grocery store.

• Cod fillets: Fresh or frozen (thawed), about 6 oz per person. You can also use other firm white fish like haddock or halibut.
• Full-fat coconut milk: The canned kind, not the refrigerated beverage. This is key for the creamy texture.
• Fresh lemon: You’ll need both the zest and the juice for that bright, essential citrus kick.
• Garlic: Freshly minced cloves are always best for max flavor.
• Shallot: Finely diced, adds a delicate oniony sweetness without overpowering the fish.
• Chicken or vegetable broth: Just a splash to build the sauce’s body.
• Olive oil: For sautéing.
• Cornstarch (optional): A small amount mixed with water if you prefer a thicker sauce.
• Fresh parsley or cilantro: Chopped, for garnish.
• Salt and freshly ground black pepper: To taste.

Directions to Follow

Let’s get cooking! Follow these simple steps for a perfect Baked Cod in Coconut Lemon Cream Sauce every time.

1. Prep the Cod: Pat your cod fillets dry with paper towels. Season generously on both sides with salt and pepper. Set aside.
2. Sauté Aromatics: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the finely diced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Build the Sauce Base: Pour in the coconut milk, chicken or vegetable broth, and the fresh lemon juice. Bring to a gentle simmer, then reduce the heat to low. Stir in the lemon zest. If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth, then slowly whisk it into the simmering sauce. Cook for 1-2 minutes until slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
4. Prepare for Baking: Preheat your oven to 400°F (200°C). Lightly grease an oven-safe baking dish large enough to hold your cod fillets in a single layer.
5. Bake the Cod: Carefully place the seasoned cod fillets into the prepared baking dish. Pour the warm coconut lemon cream sauce evenly over the fish.
6. Cook to Perfection: Bake for 12-18 minutes, or until the cod is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets.
7. Garnish and Serve: Once cooked, remove the dish from the oven. Garnish generously with fresh chopped parsley or cilantro. Serve immediately.

How to Serve It

This Baked Cod in Coconut Lemon Cream Sauce is a star in its own right, but it truly shines when paired with the right companions. I love to serve it with a side of fluffy jasmine rice or quinoa to soak up every last drop of that incredible sauce. For a fresher, lighter touch, roasted asparagus, steamed green beans, or a simple side salad with a vinaigrette dressing would be perfect. A sprinkle of red pepper flakes right before serving can also add a lovely little kick to contrast the creaminess.

Keeping Leftovers Fresh

Should you have any glorious leftovers of your Baked Cod in Coconut Lemon Cream Sauce, they store quite well. Transfer the cooled cod and sauce to an airtight container and refrigerate for up to 2-3 days. To reheat, gently warm it in a microwave on a lower power setting or in a covered oven-safe dish in an oven preheated to 300°F (150°C) until just heated through. Be careful not to overcook the fish, as it can dry out. Freezing isn’t ideal for this dish, as the texture of the fish and sauce can change significantly upon thawing.

Helpful Cooking Tips

• Don’t Overcook the Fish: Cod cooks quickly! Keep an eye on it, especially towards the end of the baking time. Overcooked cod becomes rubbery and dry. It’s better to undercook slightly and check again.
• Fresh Lemon is Key: While bottled lemon juice can work in a pinch, fresh lemon juice and zest provide a much brighter, more vibrant flavor that truly elevates this dish.
• Taste as You Go: Always taste your sauce before pouring it over the fish. Adjust the salt, pepper, and lemon to your preference.
• Pat the Fish Dry: This helps seasonings adhere better and ensures the fish cooks more evenly.

Recipe Variations

Feel like getting creative with your Baked Cod in Coconut Lemon Cream Sauce? Try these delicious twists:

• Spicy Kick: Add a pinch of red pepper flakes to the sauce along with the garlic for a subtle heat.
• Herbaceous Delight: Experiment with other fresh herbs like dill or chives for different flavor profiles.
• Add Veggies: Stir in some quick-cooking vegetables like spinach or cherry tomatoes into the sauce during the last few minutes of simmering, right before pouring over the fish.
• Ginger Infusion: For an Asian-inspired twist, add a teaspoon of grated fresh ginger with the garlic and shallot.
• Dairy-Free Creaminess: This recipe is naturally dairy-free thanks to the coconut milk, making it a great option for those with dietary restrictions.

Your Questions Answered

Can I use frozen cod for this recipe?

Absolutely! If using frozen cod, make sure to thaw it completely in the refrigerator overnight or under cold running water before patting it dry and seasoning.

What if I don’t have shallots?

You can substitute a quarter of a small yellow onion, very finely diced, for the shallot. The flavor will be slightly stronger, but still delicious.

How do I know when the cod is fully cooked?

Cooked cod will turn opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). If you have a meat thermometer, it’s a great tool for accuracy.

Can I make the sauce ahead of time?

Yes, you can prepare the coconut lemon cream sauce a day in advance and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop before pouring it over the cod for baking.

Baked Cod in Zesty Coconut-Lime Cream Sauce

This recipe features tender cod fillets baked in a vibrant coconut-lime cream sauce, infused with garlic and ginger, offering a zesty and flavorful meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 fillets

Calories 400 kcal

Equipment

• Oven
• Baking dish (9×13 inches)
• Small saucepan (optional)
• Paper towels

Ingredients

  

Main Ingredients

• 4 Cod Fillets (6-ounce) fresh or thawed cod fillets (haddock or halibut also work)
• 1 can Full-Fat Coconut Milk (13.5 ounces)
• 1 Lime large lime, zested and juiced (about 2 tablespoons juice)
• 3 cloves Garlic minced
• 1 teaspoon Fresh Ginger grated
• 1 tablespoon Olive Oil
• Salt To taste
• Black Pepper To taste
• 2 tablespoons Fresh Cilantro chopped for garnish
• 0.5 teaspoon Red Pepper Flakes optional, for heat
• 2 cups Spinach fresh spinach (optional, for veggie boost)

Instructions

 

Instructions

• Preheat oven to 400°F (200°C) and lightly grease a medium baking dish.
• Heat olive oil in a saucepan or baking dish, then sauté minced garlic and grated ginger for about 1 minute until fragrant.
• Stir in coconut milk, lime zest, lime juice, salt, pepper, and red pepper flakes (if using); add spinach if desired, bring to a gentle simmer, then remove from heat and transfer to the baking dish.
• Pat cod fillets dry, season with salt and pepper, and nestle them into the sauce in the baking dish.
• Bake for 12-15 minutes, or until the cod is opaque and flakes easily.
• Remove from oven, garnish with fresh cilantro, and serve immediately with extra sauce spooned over each fillet.

Notes

For thinner fillets, reduce cooking time. Serve with rice or quinoa to soak up the delicious sauce. Haddock or halibut can be used as substitutes for cod.