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.