Baked Cod in Coconut Lemon Cream Sauce

Light, flaky cod meets a rich and zesty coconut lemon cream sauce in this beautifully balanced dish. Baked to perfection and smothered in a velvety blend of coconut milk, garlic, and fresh lemon, this Baked Cod in Coconut Lemon Cream Sauce is the ideal weeknight dinner that feels restaurant-worthy. It’s elegant, simple, and full of tropical flavor with a fresh citrus twist.

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Why You’ll Love This Recipe
Quick and Easy – Ready in under 30 minutes with minimal cleanup.
Bright and Creamy – Coconut milk and lemon pair for a smooth yet vibrant sauce.
Healthy and Light – High in protein, low in carbs, and dairy-free.
Family-Friendly – Mild in flavor, making it great for all ages.
Perfect for Any Season – Light for summer, cozy enough for colder months.

Ingredients You’ll Need

For the Cod:

• 4 cod fillets (about 5–6 oz each)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tbsp lemon juice

For the Coconut Lemon Cream Sauce:

• 1 tbsp olive oil or coconut oil
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup full-fat coconut milk (canned)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley or cilantro

Optional for Garnish & Serving:

• Steamed jasmine rice or quinoa
• Lemon wedges
• Sautéed greens or roasted vegetables

Tools You’ll Need

• Baking dish
• Small saucepan
• Whisk
• Spatula
• Zester or grater

Step-by-Step Instructions

Step 1: Prep and Season the Cod

1. Preheat your oven to 400°F (200°C).
2. Pat the cod fillets dry and place them in a lightly greased baking dish.
3. Drizzle with olive oil and season both sides with salt, pepper, garlic powder, paprika, and lemon juice.
4. Set aside while you prepare the sauce.

Step 2: Make the Coconut Lemon Cream Sauce

1. In a small saucepan, heat olive oil over medium heat.
2. Sauté garlic and shallot for 1–2 minutes until soft and fragrant.
3. Stir in coconut milk, lemon zest, lemon juice, and Dijon mustard.
4. Bring to a gentle simmer and let cook for 4–5 minutes, stirring occasionally.
5. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer for another 1–2 minutes.
6. Season to taste with salt and pepper. Remove from heat and stir in fresh herbs.

Step 3: Bake the Cod

1. Pour the prepared coconut lemon sauce over the cod fillets in the baking dish.
2. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches 145°F (63°C) internal temperature.

Step 4: Garnish and Serve

1. Plate each cod fillet with a generous spoonful of sauce.
2. Garnish with extra herbs and lemon wedges.
3. Serve with steamed rice, quinoa, or vegetables for a complete meal.

Tips for Perfect Baked Cod
Use Fresh or Properly Thawed Fish – Ensures the cod is flaky and flavorful.
Don’t Overbake – Cod cooks quickly and can dry out if overdone.
Full-Fat Coconut Milk – Adds richness and body to the sauce.
Zest First – Always zest your lemon before juicing for best results.
Let It Rest – Allow cod to sit for 2 minutes after baking to redistribute juices.

Serving Suggestions
Over Steamed Rice – Perfect for soaking up the lemony coconut sauce.
With Roasted Veggies – Try asparagus, bell peppers, or green beans.
With a Fresh Salad – A light green salad with vinaigrette pairs nicely.
With Garlic Bread – For a cozy dinner and extra sauce scooping.
Topped with Toasted Coconut – For a tropical twist and texture.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Freeze: Freeze sauce separately if possible, up to 2 months.

Reheating:

• Stovetop: Gently reheat the cod and sauce over low heat until warmed through.
• Microwave: Reheat on 50% power in 30-second intervals to avoid drying out the fish.

Frequently Asked Questions

1. Can I use frozen cod?
Yes, just thaw completely and pat dry before seasoning and baking.

2. Can I use another white fish?
Absolutely! Halibut, tilapia, or haddock work great with this sauce.

3. Is coconut milk the same as coconut cream?
No. Coconut milk is thinner and better for this recipe. Use full-fat canned coconut milk for best results.

4. Can I make it spicier?
Yes! Add red pepper flakes or a bit of minced chili with the garlic for extra heat.

5. What if I don’t have Dijon mustard?
You can substitute with a little lemon zest or a tiny splash of apple cider vinegar.

Final Thoughts
Baked Cod in Coconut Lemon Cream Sauce is a vibrant, nourishing dish that’s packed with flavor and comfort. With minimal prep and fresh, wholesome ingredients, it’s a simple yet elegant meal you’ll want to make again and again. Whether served at a dinner party or as a healthy weeknight option, it’s guaranteed to delight.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Tropical-Inspired

Nutritional Information (Per Serving):
Calories: 360 | Protein: 34g | Carbohydrates: 6g | Fat: 22g | Fiber: 1g | Sodium: 330mg

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