Baked Cod in Coconut Lemon Cream Sauce Recipe

Introduction

This baked cod in coconut lemon cream sauce is a flavorful and creamy dish that brings together the delicate taste of cod with a rich, tangy sauce. It’s simple to prepare and perfect for a comforting weeknight dinner or a special occasion.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 1 cup full-fat coconut milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon turmeric (optional, for color and warmth)
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
2. Step 2: Pat the cod fillets dry with a paper towel to remove excess moisture. Season both sides with salt, black pepper, and paprika. Arrange the fillets in the prepared baking dish in a single layer.
3. Step 3: In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes.
4. Step 4: Evenly pour the coconut lemon cream sauce over the cod fillets, making sure each piece is well coated.
5. Step 5: Place the baking dish in the oven and bake for 18-20 minutes, or until the cod is opaque and flakes easily with a fork. Avoid overcooking to keep the fish moist.
6. Step 6: Remove the cod from the oven and let it rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve immediately with your favorite sides.

Tips & Variations

• For a spicier version, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Swap cod for other firm white fish like haddock or halibut if preferred.
• If you don’t have fresh lemon, substitute with 1 tablespoon of bottled lemon juice and a pinch of lemon zest powder.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 300°F (150°C) until heated through, or microwave briefly — avoid overcooking to prevent drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned full-fat coconut milk is best as it provides a rich and creamy texture for the sauce. Shake the can well before measuring.

What can I serve with baked cod in coconut lemon cream sauce?

This dish pairs well with steamed rice, quinoa, roasted vegetables, or a fresh green salad for a balanced meal.

Baked Cod in Coconut Lemon Cream Sauce Recipe

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★★★★★

4.9 from 148 reviews

This Baked Cod in Coconut Lemon Cream Sauce is a delightful and creamy seafood dish featuring tender cod fillets baked in a rich coconut milk sauce infused with fresh lemon juice, garlic, and a blend of aromatic spices. The sauce adds a luscious, zesty flavor that perfectly complements the mild, flaky fish, making for a healthy and flavorful meal.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fish

• 4 cod fillets (about 6 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil (for greasing)

Coconut Lemon Cream Sauce

• 1 cup full-fat coconut milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon turmeric (optional, for color and warmth)
• ½ teaspoon red pepper flakes (optional, for heat)

Garnish

• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper to prevent sticking.
2. Season the Cod: Pat the cod fillets dry with a paper towel to remove any excess moisture. Season both sides of the fillets evenly with salt, black pepper, and paprika. Arrange the fillets in a single layer in the prepared baking dish.
3. Prepare the Coconut Lemon Cream Sauce: In a mixing bowl, whisk together the coconut milk, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes. This combination will create a creamy, flavorful sauce to infuse the fish as it bakes.
4. Pour the Sauce Over the Cod: Evenly pour the prepared coconut lemon cream sauce over the cod fillets, making sure each fillet is well coated with the sauce.
5. Bake the Cod: Place the baking dish in the preheated oven and bake for 18-20 minutes or until the cod is opaque throughout and flakes easily when tested with a fork. Be careful not to overcook to keep the fish tender and moist.
6. Garnish and Serve: Remove the cod from the oven and allow it to rest for a few minutes. Sprinkle the freshly chopped parsley on top before serving. Serve immediately with your favorite sides such as steamed vegetables or rice.

Notes

• You can substitute cod with other firm white fish such as haddock or halibut.
• For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper.
• Leftovers can be refrigerated in an airtight container for up to 2 days.
• This dish pairs well with steamed asparagus, sautéed greens, or a light quinoa salad.
• If you prefer, you can omit turmeric for a milder flavor profile.

Keywords: baked cod, coconut lemon cream sauce, seafood recipe, healthy fish dish, gluten free dinner, easy baked fish