Tasty Baked Cod in Coconut Lemon Cream Sauce
Tender cod fillets baked in a creamy coconut lemon sauce infused with garlic and optional ginger for a bright yet rich seafood dish that’s naturally gluten-free and ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tropical Fusion
- Diet: Gluten Free
Ingredients
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
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish and arrange 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 (if using). Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Pour sauce over the cod fillets. Bake for 20 minutes, or until fish flakes easily with a fork.
- Garnish with fresh parsley or cilantro and serve hot with your choice of side.
Notes
- Add red chili flakes to the sauce for mild heat.
- Use lime juice instead of lemon for a citrus variation.
- Swap cod for halibut, mahi-mahi, or tilapia.
- Stir in spinach or kale during the last 5 minutes for added greens.
- Use coconut cream instead of coconut milk for a richer sauce.
- Store leftovers in the fridge for up to 2 days; reheat gently without boiling.
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 310
- Sugar: 2g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 65mg
