Baked Cod Coconut Lemon (Print Version)

# Ingredients:

→ Fish

01 - 4 cod fillets

→ Seasoning and Oil

02 - 1 tablespoon olive oil

03 - Salt, to taste

04 - Black pepper, to taste

→ Sauce

05 - 1 can (13.5 fl oz) full-fat coconut milk

06 - 2 tablespoons fresh lemon juice

07 - 1 teaspoon lemon zest

08 - 2 garlic cloves, minced

09 - 1 tablespoon grated ginger (optional)

10 - 1 tablespoon cornstarch

11 - 2 tablespoons water

→ Garnish

12 - Fresh parsley or cilantro, chopped

# Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a baking dish, place the cod fillets inside, drizzle with olive oil, and season with salt and pepper.

02 - In a saucepan over medium heat, combine coconut milk, lemon juice, lemon zest, minced garlic, and grated ginger. Bring the mixture to a gentle simmer.

03 - Mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook until it thickens slightly.

04 - Pour the thickened sauce evenly over the cod fillets. Bake for 20 minutes or until the fish flakes easily with a fork.

05 - Sprinkle chopped fresh parsley or cilantro over the baked cod and serve immediately.

# Notes:

01 - For a richer sauce, use full-fat coconut milk. Adjust lemon juice to preference. Ensure cod reaches an internal temperature of 145°F (63°C) before serving.

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