Baked Cod Coconut Lemon Cream (Print Version)
# Ingredients:
→ For the Cod
01 -
4 cod fillets (approximately 170 g each)
02 -
1 teaspoon fine sea salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
0.5 teaspoon sweet paprika
05 -
1 tablespoon extra virgin olive oil
→ For the Coconut Lemon Cream Sauce
06 -
240 ml full-fat coconut milk
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
2 cloves garlic, minced
10 -
1 teaspoon Dijon mustard
11 -
0.5 teaspoon ground cumin
12 -
0.5 teaspoon ground turmeric (optional, for color and warmth)
13 -
0.5 teaspoon red pepper flakes (optional, for heat)
14 -
1 tablespoon freshly chopped parsley (for garnish)
# Instructions:
01 -
Set oven to 190°C and lightly grease a baking dish with olive oil or line with parchment paper.
02 -
Pat cod fillets dry with paper towel. Season both sides with salt, black pepper, and paprika. Arrange fillets in a single layer in the prepared baking dish.
03 -
In a mixing bowl, whisk together coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric, and red pepper flakes until smooth and homogeneous.
04 -
Pour coconut lemon cream sauce evenly over the cod fillets, ensuring each fillet is well covered.
05 -
Transfer dish to oven and bake for 18-20 minutes, until cod is opaque and flakes readily with a fork.
06 -
Allow cod to rest for two minutes, sprinkle with freshly chopped parsley, and serve immediately.
# Notes:
01 -
For best results, avoid overbaking cod to retain optimal moisture and flakiness.