Baked Cod in Coconut Lemon Cream Sauce is a dish that feels both refreshing and comforting — tender, flaky fish nestled in a silky, citrus-kissed sauce that comes together effortlessly. The coconut milk lends gentle sweetness and richness, while the lemon cuts through with vibrant acidity, creating a beautifully balanced flavor profile. I once tried adding just a pinch of turmeric to the sauce, and it added a warm color and subtle earthiness without overpowering the lemon. This recipe is ideal for weeknight dinners but impressive enough for entertaining, offering a light yet deeply satisfying meal that pairs wonderfully with rice, vegetables, or crusty bread.
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Baked Cod in Coconut Lemon Cream Sauce: A Bright, Creamy, Elegant Weeknight Dinner
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender, flaky cod baked in a rich coconut lemon cream sauce infused with garlic and herbs. A simple yet elegant seafood dish perfect for weeknights or entertaining.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 cup coconut milk (full-fat)
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Pat cod fillets dry and season both sides with salt, pepper, and paprika.
- In a bowl, whisk together coconut milk, heavy cream, lemon juice, lemon zest, garlic, and thyme.
- Place cod fillets in the baking dish and pour the sauce over them.
- Bake for 15–20 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh parsley or dill before serving.
Notes
- Use full-fat coconut milk for a creamier sauce.
- Halibut or haddock can be used in place of cod.
- Serve over rice, quinoa, or steamed vegetables to soak up the sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
Why You’ll Love This Recipe
This recipe brings together bright citrus, creamy coconut, and delicate cod in a harmonious dish that’s easy to prepare and quick to cook. The sauce reduces into a lush, velvety consistency that coats the fish beautifully without feeling heavy. Cod’s mild flavor makes it the perfect canvas for the coconut-lemon combination, allowing the aromatics and herbs to shine. This dish also adapts well to substitutions — you can use other white fish, adjust the tanginess of the lemon, or add spices to suit your taste. It’s naturally dairy-free, making it ideal for those who want a lighter, gluten-free, or lactose-free meal without sacrificing indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cod fillets – Mild, flaky, and tender, cod absorbs the creamy lemon sauce beautifully.
Coconut milk – Creates the base of the sauce, adding richness and a subtle tropical sweetness.
Lemon zest and juice – Provide brightness, acidity, and aroma that cut through the richness of the coconut milk.
Garlic – Adds savory depth and enhances the overall flavor profile.
Olive oil – Helps coat the fish and sauté the aromatics for extra richness.
Fresh herbs – Dill, parsley, or basil add freshness and balance to the creamy sauce.
Salt and black pepper – Essential seasoning for both the cod and the sauce.
Red pepper flakes (optional) – Add gentle heat to complement the lemon and coconut.
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Pat the cod fillets dry and season generously with salt and black pepper. Arrange the fillets in the baking dish.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in coconut milk, lemon zest, lemon juice, and red pepper flakes if using. Simmer for a few minutes until the sauce slightly thickens and the flavors meld. Taste and adjust seasoning.
Pour the coconut lemon cream sauce over the cod fillets in the baking dish. Bake for 12–15 minutes, depending on fillet thickness, until the cod is opaque and flakes easily with a fork.
Remove from the oven and sprinkle with fresh herbs before serving. Spoon extra sauce over the top to highlight the creamy, citrusy flavors.
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
Serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: about 25 minutes
Storage/reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven until warmed through. Avoid microwaving for long periods, as it can dry out the fish. The sauce may thicken in the fridge — simply add a splash of coconut milk to loosen it when reheating.
Variations and Customizations
Turmeric Coconut Cod
Add a pinch of turmeric to deepen the color and introduce warm, earthy undertones.
Coconut Lemongrass Cod
Simmer chopped lemongrass with the sauce for a fragrant, Southeast Asian–inspired twist.
Chili Lime Cod
Replace lemon with lime and add extra chili flakes for a zesty, spicy version.
Herb and Butter Coconut Cod
Stir a small amount of butter into the sauce (if not dairy-free) for added richness.
Tomato Coconut Cod
Add chopped cherry tomatoes to the baking dish for sweetness and color.
Ginger Coconut Cod
Add fresh grated ginger for spicy warmth and depth.
Mediterranean Coconut Cod
Combine olives, capers, and basil for a fusion-style dish with bright, briny flavors.
Baked Haddock or Halibut
Use different white fish varieties for equally delicious results.
FAQs
Can I use frozen cod?
Yes, but thaw completely and pat dry to prevent excess moisture.
Can I use light coconut milk?
You can, though the sauce will be thinner and less rich.
What sides pair best with this dish?
Rice, quinoa, roasted vegetables, potatoes, or crusty bread work beautifully.
Can I substitute lemon with lime?
Yes, lime adds a slightly sharper acidity that complements coconut wonderfully.
How do I know when cod is done?
It should flake easily and appear opaque throughout.
Is this dish dairy-free?
Yes, the coconut milk provides creaminess without dairy.
Can I make this ahead?
Prepare the sauce in advance, then assemble and bake when ready to serve.
Can I thicken the sauce more?
Simmer longer or reduce slightly on the stovetop before pouring over the fish.
Why did my sauce separate?
Overheating coconut milk can cause separation; simmer gently on medium-low heat.
Do I need to cover the dish while baking?
No, leaving it uncovered allows the sauce to reduce naturally in the oven.
Conclusion
Baked Cod in Coconut Lemon Cream Sauce is a beautifully balanced dish that combines freshness, creaminess, and simplicity. The tender cod and velvety, citrus-infused sauce create a comforting yet elegant meal that’s ideal for weeknights and special occasions alike. With its short ingredient list, easy preparation, and countless customization options, this recipe is sure to become a staple in your kitchen — a flavorful, nourishing dish that brings brightness to any table.
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