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