Tasty Baked Cod in Coconut Lemon Cream Sauce

Why You’ll Love This Recipe

This recipe is a wonderful balance of light and rich—delicate fish paired with a velvety coconut sauce that’s infused with lemon, garlic, and optional ginger for warmth. It’s naturally gluten-free, easy to prepare, and adaptable to your spice preferences. With minimal prep and simple ingredients, you can have a restaurant-worthy meal on the table in just 30 minutes.

Ingredients

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

4 cod fillets
1 tablespoon olive oil
Salt and pepper, to taste
1 can (13.5 oz) coconut milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
1 tablespoon grated ginger (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Fresh parsley or cilantro, for garnish

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and arrange cod fillets in it. Drizzle with olive oil and season with salt and pepper.

2. Prepare the sauce: In a saucepan over medium heat, combine coconut milk, lemon juice, lemon zest, garlic, and ginger (if using). Bring to a gentle simmer.

3. Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens slightly.

4. Bake the fish: Pour the sauce over the cod and bake for 20 minutes, or until the fish flakes easily with a fork.

5. Serve: Garnish with fresh parsley or cilantro and serve hot with your choice of side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add a pinch of red chili flakes to the sauce for gentle heat.

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

• Swap cod for halibut, mahi-mahi, or tilapia.

• Stir in a handful of spinach or kale during the last 5 minutes of baking for added greens.

• Use coconut cream instead of coconut milk for an even richer sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat or in the oven at 300°F until warmed through. Avoid boiling the sauce during reheating to maintain its creamy texture.

FAQs

Can I use frozen cod for this recipe?

Yes, just thaw it completely and pat it dry before cooking.

What sides go well with this dish?

Rice, quinoa, couscous, or steamed vegetables pair beautifully with the creamy sauce.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to 1 day in advance and store it in the fridge. Reheat before pouring over the fish.

Is coconut cream the same as coconut milk?

No, coconut cream is thicker and richer. You can use it for a more decadent sauce.

Can I bake the fish without thickening the sauce first?

Yes, but the sauce will be thinner and may separate slightly.

Does this recipe work with other fish?

Absolutely. Halibut, haddock, or mahi-mahi are all good choices.

Can I make this dairy-free?

It already is—coconut milk replaces cream for a dairy-free, gluten-free dish.

How do I prevent overcooking the cod?

Bake just until the fish flakes easily with a fork; start checking at 18 minutes.

Can I add vegetables directly to the baking dish?

Yes, add quick-cooking vegetables like zucchini or asparagus to bake alongside the fish.

Is the ginger necessary?

No, but it adds warmth and depth that pairs well with the coconut and lemon flavors.

Conclusion

Tasty Baked Cod in Coconut Lemon Cream Sauce is a flavorful, fuss-free dinner that combines freshness with creamy indulgence. With just a few pantry staples and under half an hour, you can create a vibrant seafood dish that’s healthy, satisfying, and sure to become a favorite.