Tasty Baked Cod in Coconut Lemon Cream Sauce – A Delicious & Easy Seafood Recipe
Looking for a seafood dish that’s both comforting and light? This Baked Cod in Coconut Lemon Cream Sauce is the perfect weeknight dinner—easy to prepare, packed with flavor, and ready in under 45 minutes. The creamy coconut sauce, brightened with fresh lemon and aromatic ginger, turns simple cod into a restaurant-quality meal.
- Prep Time: 15-20 mins
- Cook Time: 20-25 mins
- Total Time: 35-45 mins
Ingredients
Scale
For the Cod:
- 21 oz (600g) cod fillets (fresh or thawed)
- Salt & black pepper, to taste
For the Coconut Lemon Cream Sauce:
- 2 tbsp olive oil (or coconut oil)
- 1 medium onion, thinly sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, crushed
- 1.2 cups (300ml) full-fat coconut milk
- 1 large lemon (zest + juice)
Instructions
Step 1: Preheat the Oven
- Preheat to 350°F (180°C).
Step 2: Season the Cod
- Pat cod fillets dry and season with salt & pepper on both sides.
Step 3: Make the Coconut Lemon Sauce
- Heat olive oil in a skillet over medium heat.
- Add onion and sauté until soft (~3-4 mins).
- Stir in ginger & garlic, cooking for 1 minute until fragrant.
- Pour in coconut milk, bring to a gentle simmer.
- Add lemon zest & juice, stir well.
Step 4: Bake the Cod
- Place cod in a baking dish in a single layer.
- Pour the sauce over the fish, coating evenly.
- Bake for 20-25 mins until the cod flakes easily (internal temp 145°F/63°C).
Step 5: Serve & Enjoy!
- Garnish with extra lemon zest or fresh herbs.
- Serve with rice, roasted veggies, or a crisp salad.
Notes
Best Cod to Use:
✔ Fresh or frozen cod (thawed)
✔ Other white fish like haddock, halibut, or pollock
Sauce Variations:
- No coconut milk? Use cashew cream or half-and-half + coconut extract.
- No fresh ginger? Substitute with 1 tsp ground ginger.
- No lemon? Use lime or bottled lemon juice.
Storing & Reheating:
- Fridge: Keep leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm in the oven at 300°F (150°C) for 10 mins.
Nutrition
- Calories: 250-300 kcal per serving
- Fat: 12-15g
- Carbohydrates: 8-10g
- Protein: 30-35g