Why You’ll Love This Recipe
Baked Cod in Coconut Lemon Cream Sauce is a beautifully balanced dish that feels refined yet comforting. The cod bakes gently until tender and flaky, while the coconut cream sauce adds richness without heaviness. Fresh lemon brightens the entire dish, cutting through the creaminess and enhancing the delicate flavor of the fish.
I love this recipe because it feels restaurant-worthy but is incredibly easy to prepare at home. It is perfect for weeknight dinners when you want something nourishing and flavorful, yet elegant enough for guests. I tested this dish with different citrus levels, and lemon proved to be the ideal choice, adding freshness without overpowering the coconut. The sauce comes together effortlessly and pairs beautifully with rice, vegetables, or crusty bread. If you enjoy light seafood dishes with creamy sauces, this recipe is a must-try.
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Baked Cod in Coconut Lemon Cream Sauce That’s Light, Creamy, and Elegant
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender baked cod fillets smothered in a creamy coconut lemon sauce with garlic and herbs, creating a light yet luxurious dish perfect for weeknight dinners.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp dried thyme or Italian seasoning
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a baking dish with olive oil.
- Place cod fillets in the dish and season with salt and black pepper.
- In a small bowl, whisk together garlic, coconut milk, lemon juice, lemon zest, Dijon mustard, paprika, and thyme.
- Pour the coconut lemon sauce evenly over the cod fillets.
- Bake uncovered for 18–22 minutes, until cod is opaque and flakes easily with a fork.
- Remove from oven and spoon sauce over the fish.
- Garnish with fresh herbs and serve warm.
Notes
- Do not overbake cod to keep it tender.
- Serve with rice, quinoa, or roasted vegetables.
- Full-fat coconut milk gives the creamiest sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cod fillets
Cod is mild, flaky, and ideal for baking. It absorbs flavor beautifully while remaining tender.
Coconut milk
Full-fat coconut milk creates a creamy, silky sauce without the need for dairy.
Fresh lemon juice
Lemon juice adds brightness and balances the richness of the coconut milk.
Lemon zest
Zest intensifies citrus flavor without adding extra acidity.
Garlic
Garlic adds warmth and depth, enhancing both the fish and the sauce.
Olive oil
Olive oil helps coat the fish and supports gentle baking.
Salt
Salt enhances the natural flavor of the cod and balances the sauce.
Black pepper
Black pepper adds subtle heat and contrast.
Paprika
Paprika adds mild warmth and a gentle savory note.
Fresh parsley
Parsley adds freshness and a clean finish just before serving.
Directions
Preheat your oven to 190°C and lightly grease a baking dish with olive oil. Pat the cod fillets dry with paper towels and season both sides with salt, black pepper, and paprika. Arrange the fillets evenly in the prepared baking dish.
In a small bowl, whisk together coconut milk, lemon juice, lemon zest, minced garlic, and a drizzle of olive oil until smooth. Taste and adjust seasoning if needed.
Pour the coconut lemon sauce evenly over the cod fillets, ensuring each piece is well coated. Cover the baking dish loosely with foil and bake for 15 minutes.
Remove the foil and continue baking for another 10 to 12 minutes, or until the cod is opaque and flakes easily with a fork. Spoon some of the sauce over the fish during the final minutes for extra moisture.
Remove from the oven and let rest briefly. Garnish with freshly chopped parsley before serving.
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.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people.
Preparation time is about 10 minutes, baking time is 25 minutes, and resting time is 5 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at low temperature or on the stovetop to avoid drying out the fish. Avoid microwaving, as it can affect texture.
Variations and Customizations
Baked Cod in Coconut Lemon Cream Sauce is easy to adapt. You can substitute cod with haddock, halibut, or another firm white fish. Each works well with the creamy sauce.
For added depth, include sliced shallots or a pinch of chili flakes in the sauce. If you prefer a more herb-forward version, fresh thyme or dill pairs beautifully with lemon and coconut.
You can also stir spinach or cherry tomatoes into the sauce during the final minutes of baking for added color and nutrition. Serve the dish over jasmine rice, quinoa, or mashed potatoes to soak up the sauce.
Nutrition and Dietary Info
This dish is naturally dairy-free and gluten-free. It provides lean protein and healthy fats, making it suitable for balanced diets. Coconut milk adds richness, so portion control is recommended.
Expert Tips & Customizations
Fish doneness
Remove the cod as soon as it flakes easily to keep it tender.
Sauce balance
Adjust lemon juice gradually to avoid overpowering the coconut.
Even baking
Choose fillets of similar thickness for consistent results.
FAQs
Can I use frozen cod?
Yes, thaw completely and pat dry before baking.
Does coconut milk taste strong?
No, the lemon balances it for a mild, creamy flavor.
Can I make this ahead of time?
It is best served fresh, but the sauce can be prepared ahead.
What sides pair well with this dish?
Rice, roasted vegetables, or steamed greens work well.
Can I use light coconut milk?
Yes, but the sauce will be thinner.
Is this dish spicy?
No, it is mild unless you add chili flakes.
Can I add vegetables?
Yes, spinach or zucchini work well.
How do I know when the cod is done?
It should be opaque and flake easily with a fork.
Can I use lime instead of lemon?
Yes, lime offers a slightly different citrus profile.
Is this suitable for meal prep?
It can be stored briefly, but texture is best fresh.
Conclusion
Baked Cod in Coconut Lemon Cream Sauce is a light yet indulgent seafood dish that delivers elegance with minimal effort. Creamy, citrusy, and perfectly balanced, it is ideal for both everyday meals and special occasions. This recipe offers dependable results and a flavor combination that feels fresh, comforting, and satisfying every time.
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