Baked Cod in Coconut Lemon Cream Sauce: A Light, Luxurious Keto-Friendly Dinner

Why You’ll Love This Recipe

Baked cod in coconut lemon cream sauce is a beautifully balanced dish that feels elegant yet requires minimal effort. The mild, flaky cod absorbs the bright lemon flavour and the gentle sweetness of coconut cream, creating a sauce that is both comforting and refreshing. This recipe is naturally keto-friendly, dairy-free, and gluten-free, making it an ideal option for those seeking a lighter meal without sacrificing richness. I have tried this dish using a splash of almond milk to thin the sauce slightly, and it still produced a velvety finish. The oven does most of the work, leaving you with tender fish and a luxurious sauce perfect for spooning over cauliflower mash or steamed greens. Whether cooking for a busy weeknight or a special occasion, this dish delivers simplicity, elegance, and deep satisfaction.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cod Fillets

Cod brings a delicate flavour and a beautifully flaky texture. Its mild profile allows the coconut and lemon to shine without overpowering the fish.

Coconut Cream

Coconut cream creates the velvety, rich sauce. It adds body and subtle sweetness, and it is an excellent dairy-free option for creamy dishes.

Lemon Juice

Fresh lemon juice brightens the dish, balancing the richness of the coconut cream and enhancing the natural flavour of the fish.

Garlic

Garlic adds depth and warmth, infusing the sauce with aromatic savouriness as it bakes.

Olive Oil

Olive oil helps sear and moisten the fish, ensuring each bite remains tender. It also contributes to the overall richness of the sauce.

Salt and Pepper

Simple seasoning brings out the natural flavours of the cod and provides balance to the creamy sauce.

Fresh Herbs (Parsley or Dill)

A sprinkle of herbs adds colour and freshness, completing the dish with an aromatic touch.

Red Pepper Flakes (Optional)

These add a gentle heat that contrasts beautifully with the creamy sauce.

Directions

Preheat your oven to 400°F. Pat the cod fillets dry with a paper towel and season both sides generously with salt and pepper. Lightly oil a baking dish and arrange the fillets in a single layer, ensuring there is space between them for even cooking.

In a small saucepan, warm the coconut cream over low heat. Add minced garlic, lemon juice, olive oil, and a pinch of red pepper flakes if you prefer a little heat. Stir continuously until the mixture is smooth and slightly thickened. You do not need to boil the sauce; gentle warming helps meld the flavours.

Pour the coconut lemon cream sauce evenly over the cod fillets, making sure each piece is well coated. Transfer the dish to the oven and bake for 12–15 minutes, depending on the thickness of the fillets. The cod is ready when it flakes easily with a fork and appears opaque throughout.

Once removed from the oven, let the fish rest briefly. Spoon some of the fragrant pan sauce over the top and finish with freshly chopped parsley or dill. Serve immediately with your preferred keto side.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 2 servings. Preparation takes about 10 minutes, and cooking time is roughly 15 minutes, making it a perfect quick and refined meal.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a covered pan over low heat to avoid drying out the fish. Because cod is delicate, avoid microwaving it at high heat; use short intervals to maintain tenderness. The sauce may thicken in the fridge, so a splash of almond milk or broth can restore its consistency.

Variations and Customizations

Lemon Herb Cod

Increase the lemon juice slightly and add fresh dill or thyme to create a more herb-forward flavour.

Spicy Coconut Cod

Add extra red pepper flakes or a dash of hot sauce into the coconut cream for a bolder kick.

Tomato Coconut Cod

Stir in a spoonful of tomato paste to give the sauce extra depth and a warm, rosy colour.

Curry Coconut Cod

Introduce a small amount of curry powder for a fragrant, lightly spiced version of the dish.

Garlic Butter Coconut Sauce

Add a tablespoon of melted butter to deepen the richness without overwhelming the coconut notes.

Capers and Lemon Twist

Add drained capers to incorporate briny, savoury notes that complement the lemon beautifully.

Ginger Coconut Cod

A touch of freshly grated ginger adds heat and brightness, creating a more Southeast Asian profile.

Green Onion Garnish

Top with sliced green onions for an aromatic, slightly crisp finish.

Coconut Lime Cod

Swap lemon for lime to create a sharper, tropical-style sauce.

Parmesan Finish (Non-Dairy-Free Option)

Sprinkle lightly with grated parmesan for a golden, savoury crust if dairy is allowed.

FAQs

How do I know when the cod is fully cooked?

The fish should flake easily with a fork and turn opaque throughout.

Can I use frozen cod fillets?

Yes, but thaw them completely and pat dry to prevent excess moisture in the sauce.

Can I substitute coconut cream with coconut milk?

You may, though the sauce will be thinner and less rich.

Is this recipe keto-friendly?

Yes, it is naturally low in carbohydrates and fits well within keto guidelines.

What sides pair best with this dish?

Cauliflower rice, sautéed greens, or roasted vegetables complement it well.

Can I use other types of fish?

Yes, halibut, tilapia, or haddock work beautifully with the sauce.

Why is my sauce too thin?

Coconut milk instead of coconut cream or excess moisture from the fish can thin the sauce. Reduce gently or add a small amount of coconut cream.

Can I prepare the sauce ahead of time?

Yes, you can prepare it up to a day in advance and reheat gently before pouring over the fish.

Does the dish taste strongly of coconut?

The coconut flavour is mild and balanced by the lemon; it enhances the sauce rather than overwhelms it.

Can I add vegetables to the baking dish?

Yes, thinly sliced zucchini or bell peppers bake well alongside the cod.

Conclusion

Baked cod in coconut lemon cream sauce offers a luxurious yet effortless meal that fits seamlessly into low-carb cooking. With its delicate fish, bright citrus notes, and silky coconut base, this dish feels elevated enough for entertaining yet simple enough for a weeknight dinner. The versatile sauce invites countless customisations, allowing you to tailor the flavours to your preferences. Whether you are exploring keto recipes or simply craving a wholesome, elegant seafood dish, this baked cod is sure to satisfy.

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