Baked Cod in Coconut Lemon Cream Sauce

Why You’ll Love This Recipe

• Quick and easy—ready in only 30 minutes.

• Gluten-free and naturally dairy-free.

• Flavorful balance of citrusy freshness and creamy richness.

• A great option for healthy weeknight dinners.

• Perfectly versatile—pairs well with rice, quinoa, or steamed veggies.

• Elegant enough for entertaining guests.

• Made with simple, wholesome ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cod fillets

• Olive oil

• Salt and pepper

• Coconut milk

• Lemon juice

• Lemon zest

• Garlic cloves, minced

• Fresh ginger, grated (optional)

• Cornstarch mixed with water (slurry)

• Fresh parsley or cilantro for garnish

Directions

1. Preheat oven to 375°F (190°C).

2. Lightly grease a baking dish and place the cod fillets inside. Drizzle with olive oil and season with salt and pepper.

3. In a saucepan over medium heat, combine coconut milk, lemon juice, lemon zest, garlic, and ginger. Bring to a simmer.

4. Stir in the cornstarch slurry and cook until the sauce thickens slightly.

5. Pour the sauce over the cod fillets and bake for about 20 minutes, or until the fish flakes easily with a fork.

6. Garnish with parsley or cilantro before serving.

Servings and timing

• Yield: 4 servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add red chili flakes or sliced fresh chili for a spicy kick.

• Use lime juice and zest instead of lemon for a different citrus profile.

• Swap cod with other white fish like halibut, tilapia, or haddock.

• Stir in spinach or kale to the sauce for extra greens.

• Add a splash of white wine for a deeper flavor.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat gently in the oven at 300°F (150°C) until warmed through, or in a skillet over low heat. Avoid microwaving for too long, as it can dry out the fish.

• The sauce may thicken when chilled; stir in a splash of coconut milk or water when reheating.

FAQs

Can I use frozen cod for this recipe?

Yes, just thaw the cod fillets completely and pat them dry before baking.

Can I substitute another type of fish?

Absolutely. Any mild white fish such as haddock, halibut, or tilapia works well.

Do I have to use coconut milk?

Coconut milk provides creaminess and flavor, but you can use heavy cream or cashew cream if preferred.

Can I make this dish dairy-free and gluten-free?

Yes, it is naturally both dairy-free and gluten-free as written.

How do I know when the cod is fully cooked?

Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I prepare the sauce in advance?

Yes, you can make the sauce up to a day ahead and refrigerate it. Reheat gently before baking with the fish.

What sides pair well with this recipe?

Steamed jasmine rice, quinoa, roasted potatoes, or sautéed vegetables pair wonderfully.

Can I make this recipe spicier?

Yes, add red chili flakes, fresh chili, or even a bit of curry paste for heat.

How can I make the sauce thicker?

Increase the amount of cornstarch slurry slightly or let the sauce simmer a bit longer before pouring over the cod.

Is this recipe suitable for meal prep?

It can be made ahead, but best enjoyed fresh. If meal prepping, store the baked cod and sauce separately and combine when reheating.

Conclusion

Tasty Baked Cod in Coconut Lemon Cream Sauce is a simple yet impressive dish that brings together creamy, citrusy, and savory flavors in every bite. Whether you’re cooking for a busy weeknight dinner or a special occasion, this recipe offers a nourishing and delicious option that everyone will love. Pair it with rice, quinoa, or veggies for a complete, satisfying meal.