If you’re looking for a quick and delicious seafood dish, this Baked Cod in Coconut Lemon Cream Sauce offers a flavorful balance of richness and lightness. With just a few simple ingredients, this dish is perfect for transforming any hectic weeknight dinner into something extraordinary. The creamy coconut milk combined with the fresh tang of lemon is a match made in heaven, making this meal both satisfying and healthy.

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just 35-45 minutes, making it an ideal solution for busy nights when you want something special without spending hours in the kitchen.

• Light and Healthy: Cod is a lean fish full of protein, and the coconut milk adds richness without overwhelming the dish, making it perfect for a nutritious meal.

• Simple Ingredients: With a handful of easy-to-find ingredients, you can create a restaurant-quality dish right in your own kitchen.

• Restaurant-Quality Flavor: The creamy coconut-lemon sauce with a hint of ginger elevates the humble cod into a gourmet dish that will impress any guest.

Ingredients

For the cod:

• 21 oz / 600g cod fillets

• Salt and black pepper, to taste

For the coconut-lemon cream sauce:

• 2 tbsp olive oil

• 1 medium onion, thinly sliced

• 1 tbsp grated fresh ginger

• 2 garlic cloves, crushed

• 1.2 cups / 300ml coconut milk

• 1 large lemon (juice and zest)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) to get it ready while you prepare the sauce.

2. Season the Cod: Lightly season the cod fillets with salt and pepper for flavor.

3. Prepare the Coconut-Lemon Cream Sauce: Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté until it becomes translucent. Stir in the fresh ginger and crushed garlic, cooking for another minute. Add the coconut milk and bring it to a gentle simmer. Stir in the lemon juice and zest, allowing the sauce to thicken slightly.

4. Assemble and Bake: Arrange the seasoned cod fillets in a baking dish and pour the coconut-lemon cream sauce over them. Bake for 20-25 minutes, or until the fish flakes easily with a fork.

5. Serve and Enjoy: Once baked, remove the dish from the oven and serve the cod with the rich sauce. Pair with rice or your favorite vegetables for a balanced meal.

Servings and Timing

• Preparation Time: 15-20 minutes

• Cooking Time: 20-25 minutes

• Total Time: 35-45 minutes

• Servings: 4 servings

Variations

• Different Fish: If you can’t find cod, try using halibut, haddock, or pollock. These mild white fish will work well with the coconut-lemon sauce, although cooking times may vary slightly depending on the thickness of the fish.

• Dairy-Free Options: For a dairy-free version, use cashew cream (blend 1 cup of soaked cashews with 1 cup of water until smooth) instead of coconut milk.

• Flavor Tweaks: If you don’t have fresh ginger, use ground ginger or ginger paste. Likewise, if fresh lemon isn’t available, bottled lemon juice or lime can be used as alternatives.

Storage/Reheating

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. The coconut sauce may thicken slightly as it cools, but this is normal.

• Make-Ahead: You can prepare the coconut-lemon sauce the day before and refrigerate it. Simply pour it over fresh cod fillets when you’re ready to cook.

• Reheating: Reheat the cod in the microwave, warming it in 30-second intervals. Alternatively, place it in a covered dish in a 300°F (150°C) oven for about 10 minutes until warmed through.

FAQs

How do I know when my cod is cooked?

To check if the cod is done, gently press the thickest part of the fillet with a fork. It should flake easily and be opaque throughout. For a precise check, use a meat thermometer—it should read 145°F (63°C).

Can I use light coconut milk instead of full-fat?

While you can use light coconut milk, full-fat coconut milk creates a creamier, richer sauce that is ideal for this recipe. Light coconut milk may result in a thinner sauce.

Can I use frozen cod fillets?

Yes, frozen cod fillets are a great option. Just make sure to thaw them properly before cooking. Frozen fillets tend to retain their flavor and texture well.

Should I remove the skin from the cod before baking?

You don’t need to remove the skin from the cod. It helps keep the fish moist during cooking and can be easily removed after baking if you prefer.

Can I substitute the ginger with ground ginger?

Yes, you can use ground ginger in place of fresh ginger. Use about 1 teaspoon of ground ginger for this recipe.

How can I make this dish spicier?

For an extra kick, you can add a pinch of red pepper flakes or a dash of hot sauce to the coconut sauce. Adjust the heat to your preference!

Can I make the sauce without onions?

If you don’t have onions, you can skip them or substitute with shallots for a similar mild sweetness.

What sides go well with baked cod?

Rice, steamed vegetables, or a light salad work wonderfully with this dish. You can also try cauliflower rice for a low-carb alternative.

Can I prep this recipe in advance?

Yes, you can prepare the coconut-lemon sauce ahead of time and refrigerate it. When ready to cook, just pour the sauce over the cod and bake as directed.

Can I use a different citrus fruit instead of lemon?

While lemon is ideal for this recipe, lime would be a great alternative. It adds a slightly different citrus profile while still complementing the coconut milk nicely.

Conclusion

This Baked Cod in Coconut Lemon Cream Sauce is an easy yet elegant dish that will satisfy your taste buds without the fuss. Perfect for busy weeknights, this recipe offers quick preparation with bold flavors, making it an ideal choice for anyone looking to enjoy a nutritious and flavorful meal. Whether you serve it with rice, vegetables, or a fresh salad, this dish is sure to become a favorite in your weekly dinner rotation!