Baked Cod Coconut Lemon Cream

This baked cod in coconut lemon cream sauce is the answer for those nights when you want a vibrant dinner without fuss or stress. The creamy coconut base brings out the gentle flavor of cod while a punch of lemon brightens every bite. It is light yet comforting, and perfect for both weeknight hustle and casual entertaining.

When I first baked this for my family on a rainy Tuesday, everyone polished their plates without a word the tangy coconut sauce gets requests even from the kids

Gather Your Ingredients

• Cod fillets: fresh cod yields the most tender result look for fillets that are pearly and moist with no fishy smell
• Olive oil: enhances flavor and helps the aromatics sweat out their sweetness choose extra virgin for richer taste
• Salt and black pepper: sharpens flavors use flaky sea salt for a delicate touch
• Medium onion: for natural sweetness thinly sliced onions melt into the sauce
• Fresh ginger: gives brightness and subtle heat grate just before adding for maximal aroma
• Garlic cloves: for savory depth crush to release oils
• Coconut milk: brings creamy lushness full-fat coconut milk is best for a rich sauce check label for fewest additives
• Large lemon: juice and zest add acidity and lift be sure to zest before juicing and use a fresh lemon for lively flavor

How to Make It

Preheat the Oven:

Set your oven to 180C or 350F so it is hot and ready when the sauce is done this prevents the cod from sitting on the counter and keeps everything moving smoothly

Season the Cod:

Lay the cod fillets on a plate and sprinkle both sides generously with salt and pepper let them rest for a few minutes while you prepare the sauce to allow the seasoning to absorb

Prepare the Coconut Lemon Cream Sauce:

Pour olive oil into a skillet and bring it to medium heat scatter in the sliced onion and cook gently stirring occasionally until translucent and just starting to turn golden this should take about 6 to 8 minutes add grated ginger and crushed garlic and cook another minute until fragrant pour in full-fat coconut milk bring the mixture to a simmer not a boil and gently stir in the lemon juice and zest whisking to keep the sauce creamy and prevent the coconut from separating

Assemble and Bake:

Arrange the seasoned cod fillets in a baking dish in a single layer pour the coconut lemon cream sauce over the fish making sure every piece is well covered bake uncovered in the preheated oven for twenty to twenty five minutes depending on thickness until the fish flakes easily when pressed with a fork and appears opaque all the way through

Serve and Enjoy:

Carefully remove the dish from the oven spoon the rich sauce over the cod as you plate and serve piping hot alongside steamed rice sautéed greens or your favorite vegetable

My favorite part is the golden onion melting into the sauce growing up my grandmother always insisted on cooking onions long and slow for any fish stew and now that technique brings extra sweetness and depth here my kids now request this sauce even on plain rice

Flavor Boosters

Instead of coconut milk try blending soaked cashews with water for a dairy free creamy base. If you are out of olive oil use any neutral oil or coconut oil for extra coconut flavor. Swap cod for haddock or tilapia for an equally tasty result.

Serving Suggestions

Serve the cod and sauce over jasmine rice brown rice or with crusty bread perfect for soaking up every drop. Steamed broccoli green beans or roasted carrots make bright accompaniments to balance the richness. Try garnishing with fresh cilantro or parsley for fresh pop of color and flavor.

Creative Twists

This recipe takes cues from classic tropical pairings where coconut and citrus pair up to elevate delicate fish dishes it bridges traditional comfort with the kind of convenience modern cooks crave. In the summer top with fresh tomato salsa for juicy brightness. In winter add a pinch of chili for cozy heat and serve with roasted squash.

This harmonious combination brings even picky eaters to the table and leftovers reheat surprisingly well. For even easier dinners assemble ahead and simply bake when ready to serve.

Common Questions About This Recipe

→ How can I prevent the coconut sauce from curdling with lemon?

The acid in lemon juice can sometimes cause coconut milk to look curdled. Whisk vigorously to smooth, or add juice slowly while stirring constantly.

→ Should I use full-fat or light coconut milk?

Full-fat coconut milk is recommended for a richer, creamier sauce that coats the cod well. Light coconut milk may result in a thinner sauce.

→ Do I need to remove the skin from the cod fillets?

You can keep the skin on during baking to help keep the fish moist. Remove after baking if desired for serving.

→ How do I know when the cod is cooked?

Perfectly cooked cod is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

→ Can I make the coconut lemon sauce ahead?

Yes, prepare the sauce a day in advance and refrigerate. Pour over fresh cod and bake when ready for faster weeknight prep.

→ What sides pair well with this dish?

Serve the cod with the coconut lemon sauce over steamed rice, quinoa, or fresh seasonal vegetables for a balanced meal.