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.
Equipment
- Oven
- Baking dish (9x13 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.