Baked Cod in Coconut Lemon Cream Sauce Recipe

If you’re looking for a dish that’s both comforting and delightfully fresh, Baked Cod in Coconut Lemon Cream Sauce is an absolute must-try. This recipe effortlessly combines the delicate flakiness of cod with a luscious sauce that’s rich, creamy, and bursting with tropical coconut and zesty lemon flavors. It’s a meal that feels special enough for guests but simple enough for a weeknight indulgence, making every bite a celebration of textures and vibrant tastes.

Ingredients You’ll Need

These ingredients come together beautifully to create a dish where each element plays a vital role—whether it’s the tender cod, the aromatic ginger, or the bright citrus notes. Simple yet striking, these ingredients ensure your Baked Cod in Coconut Lemon Cream Sauce is packed with flavor and pleasing to the eye.

• 21 oz / 600g cod fillets: Choose fresh or thawed cod for flaky, moist fish that soaks up the sauce perfectly.
• Salt and black pepper, to taste: Basic seasonings that enhance the natural flavors of the fish.
• 2 tbsp olive oil: Adds a smooth, fruity base for sautéing the aromatics.
• 1 medium onion, thinly sliced: Brings sweetness and depth to the sauce as it gently softens.
• 1 tbsp grated fresh ginger: Provides a subtle zing and warmth that complements the coconut milk.
• 2 garlic cloves, crushed: Delivers a fragrant punch, balancing the creamy sauce.
• 1.2 cups / 300ml coconut milk: The heart of the sauce, rich and velvety with tropical creaminess.
• 1 large lemon (juice and zest): The lemon injects bright citrus notes that lighten and elevate the entire dish.

How to Make Baked Cod in Coconut Lemon Cream Sauce

Step 1: Preheat the Oven

Get your oven warmed up to 180°C (350°F). Having it ready while you prepare the sauce ensures your cod bakes evenly and locks in all those beautiful flavors as soon as it hits the heat.

Step 2: Season the Cod

Simply season your cod fillets generously with salt and black pepper. Don’t be shy here—this step is crucial to bring out the subtle taste of the fish and keep it perfectly balanced against the rich sauce.

Step 3: Prepare the Coconut-Lemon Cream Sauce

In a skillet over medium heat, drizzle in the olive oil and toss in the sliced onion. Sauté until the onions turn translucent and sweet-smelling. Add in the freshly grated ginger and crushed garlic, letting their aromas fill your kitchen as they cook for another minute. Pour in the creamy coconut milk and bring it to a gentle simmer. Finally, stir in the juice and zest of the large lemon to introduce that vibrant, tangy kick that makes this sauce so unforgettable.

Step 4: Assemble and Bake

Place your seasoned cod fillets neatly in a baking dish. Carefully ladle the coconut-lemon cream sauce over the top, making sure the fish is nicely bathed in the mixture. Slide the dish into the oven and bake for 20 to 25 minutes, until the cod flakes effortlessly with a fork—signaling it’s cooked through and ready to enjoy.

Step 5: Serve and Enjoy

Once baked, serve the cod hot with a generous spoonful of the luscious sauce drizzled over. This dish shines when paired with simple sides that soak up the creamy goodness.

How to Serve Baked Cod in Coconut Lemon Cream Sauce

Garnishes

Fresh herbs like cilantro or parsley add a burst of color and a fresh herbal note that complements the tropical flavors. A few thin lemon slices or a sprinkle of lemon zest on top can also brighten the dish further, making it look as fabulous as it tastes.

Side Dishes

The velvety sauce craves something to soak into, so fluffy jasmine or basmati rice pairs wonderfully. Steamed green vegetables such as asparagus, broccoli, or snap peas add crunch and a fresh contrast, balancing richness with vibrant textures.

Creative Ways to Present

Serve the cod on a bed of lightly toasted coconut rice for an extra tropical twist. You could also present the dish in individual ramekins or mini baking dishes to make it feel extra special, perfect for dinner parties or date nights at home.

Make Ahead and Storage

Storing Leftovers

Place any leftover Baked Cod in Coconut Lemon Cream Sauce in an airtight container and refrigerate. It will keep well for up to 2 days, making it perfect for a quick lunch or dinner the next day.

Freezing

Cod is delicate, so freezing is possible but best done with care. Store the sauce and fish together in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop or in the microwave at low power to avoid drying out the fish. Adding a splash of coconut milk during reheating can help refresh the creaminess of the sauce.

FAQs

Can I use frozen cod for this recipe?

Absolutely! Just make sure to fully thaw and pat the cod dry before seasoning and cooking to ensure the best texture and flavor.

Is this sauce dairy-free?

Yes, the creamy richness comes from coconut milk, making this recipe naturally dairy-free and perfect for those with lactose intolerance.

Can I substitute lemon with lime?

Lime works beautifully and will bring a slightly different, but equally delicious, citrus brightness to the sauce.

How can I make this dish spicier?

Add a pinch of red chili flakes or finely chopped fresh chili with the garlic and ginger to give the sauce a nice warming kick.

Can I prepare the sauce ahead of time?

You can make the coconut-lemon cream sauce in advance and refrigerate it for up to a day. Just warm it gently before pouring over the cod and baking.

Final Thoughts

This Baked Cod in Coconut Lemon Cream Sauce is truly a joy to make and even more delightful to eat. It’s a recipe that brings a fresh, bright twist to your dinner table and lets the simple, wholesome ingredients shine. Give it a go—you just might find your new favorite way to enjoy cod!

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