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Baked Cod in Coconut Lemon Cream Sauce

A delicious one-pan meal featuring flaky cod fillets cooked in a rich coconut lemon cream sauce, perfect for family dinners and entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets Cod (thick, white cod fillets)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Olive Oil (for sautéing)
  • 1 medium Onion (sauté until translucent)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated)
  • 1 can Coconut Milk (full-fat preferred)
  • 3 tablespoons Lemon Juice (freshly squeezed)
  • 1 teaspoon Lemon Zest

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a large oven-safe skillet over medium heat.
  3. Add the onion, sautéing until translucent (about 5 minutes).
  4. Stir in the garlic and ginger, cooking for another minute until fragrant.
  5. Pour in the coconut milk, lemon juice, and lemon zest, stirring until combined.
  6. Season the cod fillets with salt and pepper, then nestle them into the sauce, coating them well.
Cooking
  1. Bake for 15-20 minutes, or until the cod flakes easily with a fork.

Notes

Serve the cod on a bed of fluffy jasmine rice and garnish with chopped cilantro or green onions. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet over low heat.