Baked Cod in Coconut Lemon Cream Sauce
Tasty Baked Cod in Coconut Lemon Cream Sauce is a quick and healthy weeknight dinner that combines creamy coconut milk, zesty lemon, and tender flaky cod for a nourishing, gluten-free, and dairy-free meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
4 cod fillets (about 6 oz each)
2 tbsp olive oil
Salt and black pepper, to taste
1 cup coconut milk
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 garlic cloves, minced
1 tsp fresh ginger, grated (optional)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 tbsp fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish and place the cod fillets inside. Drizzle with olive oil and season with salt and pepper.
- In a saucepan over medium heat, combine coconut milk, lemon juice, lemon zest, garlic, and ginger. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Pour the sauce over the cod fillets and bake for about 20 minutes, or until the fish flakes easily with a fork.
- Garnish with parsley or cilantro before serving.
Notes
- 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 for added greens.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at 300°F (150°C) or in a skillet over low heat, adding a splash of coconut milk if needed.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 290
- Sugar: 1g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg
