Baked Cod in Coconut Lemon Cream Sauce
This delicious baked cod recipe features flaky cod fillets bathed in a rich and creamy coconut lemon sauce, infused with garlic and shallots. It's a simple yet elegant dish that's perfect for a weeknight meal.
Equipment
- Baking dish
- Medium saucepan
Ingredients
Main Ingredients
- 1.5 - 2 pounds cod fillets fresh or thawed
- 1 can (13.5-ounce) full-fat coconut milk
- 1 fresh lemon zest and juice
- 2-3 cloves garlic minced
- 1 small shallot finely minced
- 1 tablespoon olive oil
- Fresh parsley or cilantro for garnish
- Salt and black pepper to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C) and lightly grease a baking dish large enough to hold cod fillets in a single layer.
Make the Cream Sauce
- In a medium saucepan, sauté minced shallot in olive oil for 2-3 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Pour in coconut milk, stir in lemon zest, and bring to a gentle simmer; reduce heat to low and simmer for 5 minutes to meld flavors and thicken sauce, then season with salt and pepper.
Bake the Cod
- Place cod fillets in the prepared baking dish, seasoning lightly with salt and pepper if desired, then pour the coconut lemon cream sauce over the fish, ensuring even coating.
- Bake for 12-18 minutes, or until the cod is opaque throughout and flakes easily with a fork.
Serve
- Remove from oven, squeeze fresh lemon juice over the fish, and garnish generously with fresh chopped parsley or cilantro; serve immediately.
Notes
The cooking time for cod can vary based on thickness; check for flakiness with a fork to ensure it's cooked through. For best results, use fresh ingredients and don't overcrowd the baking dish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.