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This baked cod recipe in coconut lemon cream sauce offers a light yet flavorful dinner that comes together quickly. The flaky white fish paired with a tangy smooth sauce makes for a comforting dish without feeling heavy, perfect for those weeknights when you want something satisfying but not complicated.
I first tried this during a busy week when I needed something easy but impressive. Now it’s a regular on my menu because it feels fancy but is totally doable.
Ingredients
- Four fresh cod fillets choose firm, thick cuts from a reputable fishmonger for the best texture
- Olive oil adds subtle richness and helps season the fish evenly
- Salt and pepper essential for bringing out natural flavors, don’t be shy here
- Canned coconut milk full-fat coconut milk works best for creaminess and depth
- Lemon juice freshly squeezed for vibrant brightness
- Lemon zest intensifies the citrus aroma and flavor use unwaxed lemons if possible
- Garlic cloves minced fresh garlic adds a sharp fragrant note that balances the cream
- Grated ginger optional brings a gentle warmth and slight zing fresh is preferable
- Cornstarch mixed with water slurry thickens the sauce to the perfect consistency without clumping
- Fresh parsley or cilantro for a bright herbaceous garnish that adds a fresh finish
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. This moderate heat ensures the fish cooks gently and evenly.
- Prepare the Cod:
- Lightly grease a baking dish with a little olive oil. Place the cod fillets in the dish and drizzle olive oil over them. Season each fillet generously with salt and pepper. This step is crucial to develop flavor in the fish.
- Simmer the Sauce:
- In a saucepan over medium heat combine the coconut milk, lemon juice, lemon zest, minced garlic, and grated ginger if using. Bring the mixture just to a simmer, stirring occasionally to keep it smooth and well blended.
- Thicken the Sauce:
- Add the cornstarch slurry slowly into the simmering sauce. Stir constantly while cooking for a few minutes until the sauce thickens slightly but remains pourable.
- Assemble and Bake:
- Pour the warm sauce evenly over the cod fillets in the baking dish. Place the dish in the oven and bake for 20 minutes or until the fish flakes easily when tested with a fork.
- Garnish and Serve:
- Once baked, sprinkle fresh parsley or cilantro over the fish for color and added fresh flavor. Serve immediately while warm.
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This dish reminds me of cozy family dinners where the lemon and coconut scent filled the kitchen, making the whole house smell like comfort. The first time I served it, even the kids, who are usually picky with seafood, asked for seconds.
Storage Tips
Store leftovers covered in the refrigerator for up to two days. When reheating, warm gently on the stove or in the oven to avoid drying out the fish. The sauce thickens when chilled; you can thin it with a little coconut milk or water when reheating.
Ingredient Substitutions
If you cannot find cod, other firm white fish like haddock or halibut will work beautifully. Light coconut milk is an option but expect a less rich sauce. Fresh ginger is best but ground ginger may be used in a pinch, reduce quantity to avoid overpowering. Lemon zest can be swapped for lime zest for a different citrus note.
Serving Suggestions
Serve this baked cod alongside steamed jasmine rice or fluffy quinoa to soak up the coconut sauce. A simple green salad or roasted vegetables add a fresh or savory contrast without overwhelming the delicate flavors. A cold glass of crisp white wine pairs wonderfully with this meal.
Cultural Context
This recipe reflects a fusion of coastal cooking styles where fresh seafood is enhanced with tropical coconut and bright citrus. Coconut milk is widely used in Southeast Asian and Caribbean cuisines for its natural richness. The lemon adds a Mediterranean touch making this dish a perfect blend of flavors from different parts of the world.
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Frequently Asked Questions
- → What type of cod is best for this dish?
Fresh or thawed cod fillets with firm texture work best to hold up during baking and absorb the creamy sauce well.
- → Can I use coconut cream instead of coconut milk?
Yes, using full-fat coconut cream will result in a richer, thicker sauce with deeper coconut flavor.
- → How can I tell when the cod is perfectly cooked?
The cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C), ensuring it is fully cooked yet tender.
- → Is ginger necessary for the sauce?
Ginger adds a warm, aromatic note but can be omitted if you prefer a milder flavor.
- → What can I serve alongside this cod dish?
Steamed vegetables, rice, or a light salad complement the creamy coconut lemon flavors well.