Description
This Baked Cod in Coconut Lemon Cream Sauce is a flavorful and healthy main course that combines tender cod fillets with a rich, creamy sauce made from coconut milk, fresh lemon, garlic, and ginger. Perfectly baked to flaky perfection, it’s an Asian-inspired dish that is dairy-free, gluten-free, and paleo-friendly, making it suitable for a variety of dietary preferences. Serve it with jasmine rice or cauliflower rice to soak up the vibrant sauce.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
- Salt and pepper to taste
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon turmeric (optional, for color)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro
- Lemon slices for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Cod: Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Make the Sauce: In a saucepan over medium heat, melt the butter along with olive oil. Add the minced garlic and grated ginger, sautéing them for about 1 minute until fragrant to infuse the sauce with their aromatic flavors.
- Add Coconut and Lemon: Stir in the full-fat coconut milk, lemon zest, lemon juice, turmeric (if using), and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for 2–3 minutes to blend the flavors, then remove from heat.
- Assemble for Baking: Pour the warm sauce into the prepared baking dish. Nestle the seasoned cod fillets gently into the sauce, ensuring they are coated well.
- Bake the Cod: Place the baking dish in the oven and bake for 15–18 minutes, or until the fish becomes opaque and easily flakes with a fork indicating it is perfectly cooked.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro and optional lemon slices. Serve immediately with your choice of jasmine or cauliflower rice to enjoy the creamy sauce.
Notes
- Serve with jasmine rice or cauliflower rice to soak up the delicious sauce.
- You can substitute cod with salmon, halibut, or tilapia for variation.
- For extra richness, stir in a splash of heavy cream with the coconut milk.
