Baked Cod Coconut Lemon Cream (Recipe for Printing)
Brighten your weeknight dinners with baked cod in coconut lemon cream sauce. Lean fish, zesty lemon, and creamy coconut make this June favorite shine. Save & click.
# What You Need:
→ Main Components
01 -
21 ounces cod fillets
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
05 -
1 medium onion, thinly sliced
06 -
1 tablespoon fresh ginger, grated
07 -
2 garlic cloves, crushed
08 -
1 and 1/3 cups coconut milk
09 -
1 large lemon, juice and zest
# How to Make It:
01 -
Preheat oven to 350°F (180°C) to ensure optimal baking conditions.
02 -
Pat cod fillets dry and season all sides generously with salt and black pepper.
03 -
Heat olive oil in a large skillet over medium heat. Add sliced onion and sauté until translucent. Stir in grated ginger and crushed garlic, cooking for 1 minute until aromatic. Pour in coconut milk, then add lemon juice and zest. Bring to a gentle simmer, stirring frequently.
04 -
Arrange seasoned cod fillets in a baking dish in a single layer. Pour the coconut-lemon sauce evenly over the fish. Bake uncovered for 20 to 25 minutes, or until the cod flakes easily with a fork and is opaque throughout.
05 -
Remove the dish from the oven and transfer the cod and sauce to plates. Serve hot, paired with your choice of rice or vegetables.
# Extra Tips:
01 -
For optimal storage, keep leftovers in an airtight container in the refrigerator for up to 2 days. The coconut sauce may thicken during refrigeration—stir gently before reheating.
02 -
To reheat, warm portions in a microwave in 30-second intervals, or heat in a covered dish in a 300°F (150°C) oven for about 10 minutes.
03 -
The coconut milk may appear curdled after adding lemon juice due to acidity. Simply whisk vigorously until smooth.
04 -
Full-fat coconut milk is recommended for a rich and creamy sauce consistency.
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Skin need not be removed from cod fillets prior to baking, as it helps retain moisture.