Tasty Baked Cod in Coconut Lemon Cream Sauce

This Tasty Baked Cod in Coconut Lemon Cream Sauce is a light yet luxurious seafood dish that combines tender, flaky cod with a creamy, citrusy sauce. I love how the coconut milk and fresh lemon come together to create a balance of richness and brightness, making every bite refreshing and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and packed with flavor. The cod stays beautifully moist as it bakes, and the coconut lemon sauce gives it a tropical twist that feels both comforting and fresh. It’s the kind of dish I can make quickly for a weeknight dinner, yet it’s impressive enough for a special occasion. Plus, it’s naturally dairy-free and healthy without sacrificing taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cod:
21 oz / 600 grams of cod fillets
Salt and black pepper, to taste

For the cream sauce:
2 tablespoons of olive oil
1 medium onion, thinly sliced
1 tablespoon grated fresh ginger
2 crushed garlic cloves
1.2 cups / 300 milliliters of coconut milk
1 large organic lemon (juice and zest)

Directions

1. I start by preheating my oven to 400°F (200°C).
2. I pat the cod fillets dry with paper towels and season both sides generously with salt and black pepper.
3. In a large oven-safe skillet, I heat the olive oil over medium heat. I add the thinly sliced onion and sauté for about 5 minutes until it becomes soft and translucent.
4. I then stir in the grated ginger and crushed garlic, cooking for another minute until fragrant.
5. Next, I pour in the coconut milk, followed by the lemon juice and zest, stirring well to combine. I let the sauce simmer gently for 2–3 minutes to allow the flavors to meld.
6. I taste the sauce and adjust the seasoning with a little more salt or lemon juice if needed.
7. I place the seasoned cod fillets into the skillet, spooning some of the sauce over the top of each piece.
8. I transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the fish flakes easily with a fork.
9. Once done, I remove it from the oven, let it rest for a couple of minutes, and spoon the creamy sauce over the fish before serving.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes of prep and 20 minutes of cooking.

Variations

I sometimes add a handful of baby spinach or cherry tomatoes to the skillet before baking for extra color and flavor. For a spicier version, I stir in a pinch of chili flakes or a bit of curry powder. If I want a richer taste, I finish the sauce with a small pat of butter or a drizzle of sesame oil. I’ve also tried this recipe with other white fish like halibut or snapper, and it turns out beautifully every time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the cod gently in a skillet over low heat with a splash of coconut milk to keep it moist. I avoid microwaving for too long to prevent the fish from drying out.

FAQs

Can I use frozen cod for this recipe?

Yes, I often use frozen cod. I just make sure to thaw it completely and pat it dry before cooking.

Can I substitute another type of fish?

Absolutely. Halibut, tilapia, or haddock work just as well with this sauce.

Is coconut milk necessary, or can I use cream instead?

I prefer coconut milk for its flavor and lightness, but heavy cream can be used for a richer, dairy-based version.

How do I know when the cod is fully cooked?

When it flakes easily with a fork and turns opaque throughout, it’s ready.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce earlier in the day and just bake the fish right before serving.

What sides go well with this dish?

I like to serve it with jasmine rice, quinoa, or roasted vegetables to soak up the sauce.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Can I make it spicier?

Yes, I sometimes add chili flakes, a sliced red chili, or a dash of hot sauce for extra heat.

How can I thicken the sauce if it’s too thin?

I let it simmer a bit longer on the stovetop or mix in a teaspoon of cornstarch dissolved in water before baking.

Can I bake this without an oven-safe skillet?

Yes, I prepare the sauce on the stove, then transfer everything to a baking dish before placing it in the oven.

Conclusion

I love how this Tasty Baked Cod in Coconut Lemon Cream Sauce combines delicate seafood with a creamy, citrus-infused sauce that feels both comforting and refreshing. It’s easy to make, full of flavor, and perfect for when I want a meal that’s both elegant and nourishing. Each bite of tender cod coated in that zesty coconut sauce reminds me why this recipe is one of my favorites.

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