Baked Cod Coconut Lemon (Recipe for Printing)
Enjoy this light, flavorful cod dish perfect for spring dinners. Coconut milk, lemon, and ginger create a creamy sauce that complements seafood perfectly. Save & click.
# What You Need:
→ Fish
01 -
21 ounces cod fillets
→ Seasoning
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ 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 -
Juice and zest of 1 large lemon
# How to Make It:
01 -
Set oven to 350°F and allow it to reach the correct temperature before proceeding.
02 -
Pat cod fillets dry and season both sides generously with salt and freshly ground black pepper.
03 -
In a large skillet, heat olive oil over medium heat. Add sliced onions and sauté until translucent, about 3 to 4 minutes. Add grated ginger and crushed garlic, stirring and cooking for 1 minute until fragrant.
04 -
Pour in coconut milk and bring mixture to a gentle simmer. Stir in lemon juice and lemon zest, mixing until evenly combined. Allow sauce to thicken very slightly while flavors meld.
05 -
Arrange seasoned cod fillets in a single layer in a baking dish. Pour the hot coconut-lemon cream sauce evenly over fillets, ensuring coverage. Transfer baking dish to preheated oven and bake for 20 to 25 minutes, or until the fish flakes easily with a fork.
06 -
Remove from oven and serve cod immediately with the creamy coconut lemon sauce spooned over the top. Accompany with rice or steamed vegetables as desired.
# Extra Tips:
01 -
Cod's mild flavor makes it an excellent choice for absorbing aromatic sauces, and baking preserves its flaky, tender texture.
02 -
For a dairy-free preparation, ensure butter is omitted or replaced with coconut oil, and verify coconut milk is unsweetened.
03 -
For heat, a pinch of red pepper flakes or a diced chili can be added to the sauce.