Description

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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Ingredients

Scale

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

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Instructions

Step 1: Prep and Season the Cod

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

Step 2: Make the Coconut Lemon Cream Sauce

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

Step 3: Bake the Cod

Pour the prepared coconut lemon sauce over the cod fillets in the baking dish.
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

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

Notes

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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: Tropical-Inspired