Why You’ll Love This Recipe
Baked Cod in Coconut Lemon Cream Sauce is the kind of recipe that tastes elegant but comes together with remarkable ease. Tender, flaky cod bakes gently in a velvety coconut-based sauce brightened with lemon, garlic, and herbs—resulting in a dish that feels fresh, fragrant, and soothing all at once. The coconut cream lends natural richness without feeling heavy, while the lemon keeps the flavors lifted and balanced. I once tried thinning the sauce with almond milk instead of extra coconut milk, and it still turned out beautifully smooth with a slightly lighter texture. This is a perfect option for weeknight meals, dinner parties, or moments when you want something nourishing yet impressive. It pairs wonderfully with rice, vegetables, or roasted potatoes, and the sauce is so enticing that you may find yourself spooning every last drop from the pan.
Baked Cod in Coconut Lemon Cream Sauce: A Bright, Silky, Effortless Weeknight Delight
- Total Time: 28 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Baked Cod in Coconut Lemon Cream Sauce is a light, flavorful, and silky seafood dish featuring tender flaky cod baked in a bright, creamy coconut-based sauce infused with lemon, garlic, and herbs. It’s simple, elegant, and perfect for a healthy weeknight dinner.
Ingredients
- 4 cod fillets (4–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the Coconut Lemon Cream Sauce:
- 1 cup full-fat coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon flour (or cornstarch slurry for gluten-free)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or dill for garnish
- Lemon slices (optional)
Instructions
- Preheat oven to 400°F (205°C). Lightly grease a baking dish.
- Pat cod fillets dry and place them in the dish. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- In a saucepan over medium heat, melt butter. Add garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 30 seconds to form a paste.
- Slowly add coconut milk, whisking until smooth. Stir in lemon juice, lemon zest, paprika, thyme, salt, and red pepper flakes.
- Simmer for 2–3 minutes until slightly thickened.
- Pour the coconut lemon sauce evenly over the cod fillets.
- Bake for 15–18 minutes, or until cod flakes easily with a fork.
- Garnish with fresh parsley or dill and lemon slices before serving.
Notes
- Use salmon or halibut instead of cod for variation.
- For a dairy-free version, omit the butter or use vegan butter.
- Serve over rice, quinoa, mashed potatoes, or steamed vegetables.
- Do not overcook the cod—remove from oven as soon as it flakes.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Main Course
- Method: Baked
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cod Fillets
Mild, tender cod fillets absorb the flavors of the sauce while remaining light and flaky.
Coconut Milk or Coconut Cream
Rich coconut milk or coconut cream forms the base of the sauce, giving it a silky, luxurious texture.
Lemon Juice
Fresh lemon juice brightens and balances the creaminess of the coconut milk.
Lemon Zest
Fragrant lemon zest enhances the citrus aroma and deepens the flavor.
Garlic
Minced garlic adds warmth and depth to the sauce.
Butter
A small amount of butter enriches the sauce and helps marry the flavors.
Olive Oil
A drizzle of olive oil helps the cod bake evenly and prevents sticking.
Paprika
Smoky paprika adds color and subtle warmth without overpowering the delicate fish.
Parsley
Fresh parsley provides a burst of herbal brightness at the end.
Salt and Pepper
A simple blend of salt and pepper seasons the cod and balances the dish.
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Pat the cod fillets dry and lay them in the dish in a single layer. Season generously with salt, pepper, and paprika.
In a small saucepan, melt the butter and sauté the minced garlic until fragrant but not browned. Stir in the coconut milk, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and whisk until smooth. Taste and adjust seasoning as needed.
Pour the coconut lemon cream sauce over the seasoned cod. Bake for 12–15 minutes, depending on the thickness of your fillets, until the fish flakes easily with a fork. For a slightly golden finish, broil for the final minute. Remove from the oven and garnish with chopped parsley. Serve immediately with rice, quinoa, or steamed vegetables, spooning the extra sauce generously over each portion.
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 about 4 servings. Preparation takes roughly 10 minutes, baking requires 12–15 minutes, and an optional minute of broiling adds color and depth.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a skillet over low heat to avoid overcooking the fish. Add a splash of coconut milk if needed to loosen the sauce. Avoid microwaving for long periods, as cod can dry out quickly.
Variations and Customizations
Spicy Coconut Cod
Add red pepper flakes or a spoonful of chili paste to the sauce.
Herb-Infused Version
Stir in fresh dill, thyme, or basil for an aromatic twist.
Creamier Sauce
Use coconut cream instead of milk for a richer finish.
Gluten-Free Friendly
This recipe is naturally gluten-free without adjustments.
Dairy-Free Option
Replace the butter with olive oil to make the dish fully dairy-free.
Curry Coconut Cod
Add a spoonful of yellow curry paste for warm, layered spice.
Veggie-Boosted Bake
Add spinach, tomatoes, or zucchini to the dish before baking.
Citrusy Upgrade
Enhance the brightness with extra lemon zest or a splash of lime.
Pan-Seared First
Sear the fish before baking for deeper flavor and color.
Protein Swap
Use halibut, tilapia, or salmon in place of cod.
FAQs
Can I use frozen cod?
Yes, but fully thaw and pat dry before baking.
Why is my cod watery?
Excess moisture from frozen fish can thin the sauce—thaw thoroughly.
Can I make the sauce ahead of time?
Yes, prepare it up to a day ahead and reheat gently.
Is coconut milk too strong for cod?
No, its mild sweetness complements delicate fish perfectly.
Can I use light coconut milk?
Yes, though the sauce will be thinner.
Should I cover the dish while baking?
No, baking uncovered helps the sauce thicken.
Can I double the sauce?
Absolutely—it’s excellent over rice or vegetables.
How do I keep cod from drying out?
Bake only until it flakes gently; do not overcook.
Can I add vegetables directly to the pan?
Yes, thinly sliced vegetables cook well alongside the cod.
Is this recipe keto-friendly?
Yes, it is naturally low in carbs and fits most keto plans.
Conclusion
Baked Cod in Coconut Lemon Cream Sauce delivers a delicate, refreshing, and comforting meal with minimal effort. Its tender fish, velvety coconut sauce, and bright citrus notes make it an excellent choice for both everyday dinners and special occasions. With plenty of customization options and reliable results, it’s a recipe you’ll love adding to your regular rotation.
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