Description
Baked Cod in Coconut Lemon Cream Sauce is a flavorful seafood dish made with tender cod fillets baked in a creamy coconut milk and lemon sauce. This quick and easy meal combines light, healthy ingredients with bold, fresh flavors for a satisfying dinner.
Ingredients
21 oz / 600g cod fillets
Salt and black pepper, to taste
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)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to get it ready while you prepare the sauce.
- Season the Cod: Lightly season the cod fillets with salt and pepper for flavor.
- 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.
- 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.
- 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.
Notes
- If you can’t find cod, substitute with halibut, haddock, or pollock.
- For a dairy-free version, use cashew cream instead of coconut milk.
- If you don’t have fresh ginger, ground ginger or ginger paste can be used as alternatives.
- Serve with rice, steamed vegetables, or a fresh salad for a complete meal.
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg
