Baked Cod Coconut Lemon Cream (Recipe for Printing)
Flaky cod in coconut lemon cream, ready in under 45 minutes for a fresh, satisfying dinner.
# What You Need:
→ Main
01 -
21 ounces cod fillets
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Coconut Lemon Cream Sauce
04 -
2 tablespoons olive oil
05 -
1 medium onion, thinly sliced
06 -
1 tablespoon grated fresh ginger
07 -
2 garlic cloves, crushed
08 -
1 1/4 cups coconut milk
09 -
1 large lemon, juice and zest
# How to Make It:
01 -
Preheat oven to 350°F (180°C) to ensure it is ready for baking.
02 -
Pat cod fillets dry and season both sides generously with salt and black pepper.
03 -
Heat olive oil in a large skillet over medium heat. Sauté sliced onion until translucent, about 3-4 minutes. Add grated ginger and crushed garlic, stirring for 1 minute. Pour in coconut milk and bring to a gentle simmer. Stir in lemon juice and zest, blending well.
04 -
Place seasoned cod fillets in a baking dish in a single layer. Pour coconut-lemon cream sauce evenly over the cod. Bake for 20-25 minutes, or until the fish flakes easily with a fork and is opaque throughout.
05 -
Remove from the oven and plate the baked cod with generous spoonfuls of coconut-lemon sauce. Serve immediately, paired with cooked rice or steamed vegetables if desired.
# Extra Tips:
01 -
For best results, use full-fat coconut milk to achieve a rich, creamy sauce that coats the fish beautifully.
02 -
If the coconut sauce appears curdled after adding lemon, vigorously whisk until smooth, or add lemon juice slowly while stirring.
03 -
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve the fish’s texture.
04 -
The sauce can be prepared in advance and refrigerated, making assembly and baking faster on a busy night.