Baked Cod in Coconut Lemon Cream Sauce
Indulge in a light yet luxurious Baked Cod in Coconut Lemon Cream Sauce, a dish that effortlessly combines delicate cod with a vibrant, tangy, and rich sauce. This recipe offers a sophisticated flavor profile with minimal effort, making it perfect for a weeknight dinner or an elegant meal with guests. The creamy texture from the coconut milk perfectly complements the bright lemon and aromatic ginger, creating a truly unforgettable culinary experience.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortlessly elegant, delivering gourmet flavors with simple preparation.
- Quick to prepare and cook, ideal for busy weeknights.
- Packed with bright, zesty lemon and rich, comforting coconut.
- A healthy, high-protein meal that is naturally gluten-free and dairy-free.
- Incredibly tender and moist fish, thanks to the luscious sauce.
Ingredients
- 4 thick, white cod fillets (approx. 180-200g each / 6-7 oz)
- 5 mL (1 teaspoon) Salt
- 5 mL (1 teaspoon) Pepper
- 30 mL (2 tablespoons) Olive Oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 15 mL (1 tablespoon) Ginger, freshly grated
- 1 can (approx. 400 mL / 13.5 fl oz) Full-fat Coconut Milk, preferred for richness
- 45 mL (3 tablespoons) Lemon Juice, freshly squeezed
- 5 mL (1 teaspoon) Lemon Zest, freshly grated
Instructions
- Preheat your oven to 180°C (350°F) and prepare a baking dish large enough to hold the cod fillets in a single layer. This ensures even cooking and promotes a gentle baking process for the fish.
- Generously sprinkle salt and pepper onto all sides of the cod fillets. Patting the fish dry with paper towels before seasoning will help the seasonings adhere better and ensure a more flavorful crust.
- In a medium skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes, stirring occasionally, until it becomes translucent and softened. Next, add the minced garlic and freshly grated ginger, continuing to stir for another minute until they are fragrant, being careful not to let the garlic brown, which can make it bitter.
- Pour in the full-fat coconut milk, freshly squeezed lemon juice, and lemon zest into the skillet with the sautéed aromatics. Stir well to combine all the ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning if needed.
- Carefully place the seasoned cod fillets into the prepared baking dish. Pour the warm coconut lemon cream sauce evenly over the top of the cod fillets, ensuring they are well-coated. This will infuse the fish with flavor and keep it moist during baking.
- Bake the cod in the preheated oven for 20-25 minutes. The precise cooking time will depend on the thickness of your fillets. The fish is done when it turns opaque and flakes easily with a fork at its thickest point. Avoid overcooking, as cod can dry out quickly.
Tools You’ll Need
- Baking dish (9×13 inch or similar)
- Medium skillet or saucepan
- Whisk or spoon for stirring
- Cutting board
- Chef's knife
- Grater (for ginger and lemon zest)
- Citrus juicer
- Measuring spoons and cups
Essential Success Tips
- Always use fresh cod fillets; the quality of your fish makes a huge difference in the final taste and texture of the dish.
- Do not overcook the fish. Cod is delicate and will become dry and tough if baked for too long. Start checking for doneness at 20 minutes.
- For the richest sauce, opt for full-fat coconut milk. Light coconut milk will yield a thinner sauce with less body and flavor.
- Freshly squeezed lemon juice and zest are crucial for the vibrant, bright flavor profile. Bottled lemon juice will not provide the same intensity.
- Ensure your baking dish is not too large; you want the sauce to pool around the fish, keeping it moist and flavorful.
Professional Cooking Secrets
- To elevate the dish further, lightly sear the cod fillets for 1-2 minutes per side in a hot pan before placing them in the baking dish. This creates a beautiful golden crust and locks in moisture, adding another layer of texture.
- A pinch of red pepper flakes added to the sautéing aromatics can introduce a subtle warmth and complexity without making the dish spicy, balancing the richness of the coconut and tang of the lemon.
- Finish the dish with a sprinkle of fresh chopped cilantro or parsley immediately before serving. The fresh herbs provide a pop of color and an aromatic counterpoint to the creamy sauce.
Notes
- Serving Suggestions: This baked cod pairs beautifully with steamed jasmine rice, quinoa, or a side of roasted asparagus or green beans.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Gently reheat in the microwave or in a covered dish in the oven at a lower temperature to prevent drying out the fish.
- Variations: Feel free to add other vegetables to the baking dish, such as cherry tomatoes, spinach, or bell peppers, for a more complete one-pan meal.
Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes, you can use frozen cod, but ensure it is fully thawed and patted very dry before seasoning. Excess moisture can make the fish watery and prevent proper seasoning adherence.
What can I substitute for cod?
Haddock, halibut, or even tilapia can be good substitutes for cod, as they are all white, flaky fish. Adjust cooking times slightly based on the thickness of the alternative fish fillets.
Is this dish spicy?
No, as written, the dish is not spicy. The ginger adds warmth and aroma, not heat. If you prefer a spicy kick, you can add a pinch of red pepper flakes or a slice of fresh chili with the garlic and ginger.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 22g, Carbs: 10g, Fiber: 2g (estimated per serving)
Allergy Information
Contains fish. Naturally gluten-free and dairy-free. Always check ingredient labels for hidden allergens if you have specific dietary concerns.
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