Name: Baked Cod in Coconut Lemon Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 4 thick white cod fillets; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons olive oil (for sautéing); 1 medium onion, sliced or diced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 can full-fat coconut milk (about 13.5 oz or 400 ml); 3 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest

Description

This Baked Cod in Coconut Lemon Cream Sauce recipe is perfect for busy weeknights, featuring tender cod fillets baked in a rich, flavorful sauce made from coconut milk, fresh lemon juice, and zest. The combination of ginger, garlic, and sautéed onions adds a fragrant depth, making this dish both healthy and delicious with minimal prep and cooking time.

Ingredients

Scale

Fish

4 thick white cod fillets
1 teaspoon salt
1 teaspoon pepper

Sauce

2 tablespoons olive oil (for sautéing)
1 medium onion, sliced or diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 can full-fat coconut milk (about 13.5 oz or 400 ml)
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

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Instructions

Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the cod later.
Season the cod fillets: Generously sprinkle salt and pepper evenly on both sides of the cod fillets to enhance the flavor.
Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Then add minced garlic and grated ginger, stirring for an additional 1-2 minutes until fragrant.
Prepare the coconut lemon sauce: Pour the canned coconut milk into the skillet with the aromatics, then stir in the fresh lemon juice and lemon zest. Allow the sauce to simmer gently for a few minutes to combine the flavors and thicken slightly.
Assemble the dish: Place the seasoned cod fillets into a baking dish in a single layer. Pour the prepared coconut lemon sauce evenly over the fillets, ensuring they are well coated.
Bake the cod: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the fish flakes easily with a fork and is cooked through.

Notes

Use fresh lemon juice for best flavor, but bottled lemon juice can be a substitute in a pinch.
Check the doneness of the cod to avoid overcooking, which can make the fish dry.
Full-fat coconut milk adds richness; light coconut milk will make the sauce thinner.
This dish pairs well with steamed rice or sautéed vegetables for a complete meal.
Leftovers can be refrigerated for up to 2 days and gently reheated.