If you’re looking for a light yet satisfying seafood dish that’s bursting with flavor, this Baked Cod in Coconut Lemon Cream Sauce is a recipe you’ll want to keep on repeat. Tender, flaky cod fillets are baked in a rich, silky sauce made with coconut milk, garlic, and a bright splash of lemon. I tried this dish on a busy weeknight, and it was both effortless and elegant—ready in under 30 minutes yet full of restaurant-quality flavor. Pair it with steamed rice or roasted vegetables, and you have a wholesome, delicious dinner that feels indulgent but remains wonderfully simple.
Why You’ll Love This Recipe
This Baked Cod in Coconut Lemon Cream Sauce perfectly balances creamy richness with citrusy brightness. The coconut milk makes the sauce velvety and smooth, while the lemon cuts through with a refreshing zing. The tender cod absorbs all those flavors as it bakes, resulting in a melt-in-your-mouth texture. It’s a dairy-free, gluten-free meal that’s elegant enough for guests but simple enough for a quick weeknight dinner. Plus, it’s one of those dishes that leaves you feeling satisfied without being heavy—perfect for any season.
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Baked Cod in Coconut Lemon Cream Sauce – A Quick and Flavorful Weeknight Dinner
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Baked Cod in Coconut Lemon Cream Sauce is a light yet luxurious seafood dish bursting with fresh flavor. Tender, flaky cod fillets are baked in a zesty coconut and lemon cream sauce infused with garlic and herbs — perfect for a quick, healthy, and satisfying weeknight dinner.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup coconut milk (full-fat for creamier texture)
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp chopped fresh parsley or cilantro
- Lemon slices, for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Pat cod fillets dry with paper towels. Season both sides with salt and black pepper.
- In a small saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Stir in coconut milk, heavy cream, lemon zest, lemon juice, paprika, and red pepper flakes (if using). Bring to a gentle simmer and cook for 3–4 minutes to slightly thicken.
- Place the cod fillets in the prepared baking dish. Pour the coconut lemon cream sauce over the top.
- Bake for 15–18 minutes, or until the cod flakes easily with a fork and the sauce is bubbling around the edges.
- Remove from oven and spoon some sauce over the fish. Garnish with fresh parsley and lemon slices.
- Serve immediately with rice, quinoa, or steamed vegetables for a balanced meal.
Notes
- For a dairy-free version, omit heavy cream and use all coconut milk.
- Try this recipe with salmon, halibut, or shrimp for variety.
- Leftovers can be refrigerated for up to 2 days — reheat gently to avoid curdling the sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baked
- Cuisine: Fusion (Tropical/Seafood)
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cod Fillets: Use fresh or thawed fillets—firm, white, and flaky fish like cod, haddock, or halibut all work.
Coconut Milk: Full-fat coconut milk gives the sauce a creamy texture and subtle sweetness.
Lemon Juice and Zest: Add brightness and tang that balance the richness of the coconut milk.
Garlic: Minced garlic infuses the sauce with a deep, aromatic flavor.
Olive Oil or Butter: For sautéing and adding richness.
Onion: Sautéed onion builds the flavor base of the sauce.
Chicken or Vegetable Broth: Lightens the sauce and adds depth.
Salt and Pepper: Essential seasonings for enhancing the overall flavor.
Paprika: Adds a gentle smokiness and color to the fish.
Fresh Parsley or Cilantro: For a fresh herbal finish.
Red Pepper Flakes (optional): For a touch of heat.
Directions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set aside. Pat the cod fillets dry with a paper towel, then season both sides with salt, pepper, and a pinch of paprika.
Step 2: Make the Sauce
In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Add lemon juice, lemon zest, and a pinch of salt and pepper. Simmer gently for 5 minutes until the sauce slightly thickens. Taste and adjust seasoning if needed.
Step 3: Bake the Cod
Place the seasoned cod fillets in the prepared baking dish. Pour the coconut lemon sauce evenly over the fish. Bake uncovered for 12–15 minutes, or until the cod flakes easily with a fork.
Step 4: Garnish and Serve
Remove the cod from the oven and spoon the sauce over the top. Garnish with fresh parsley or cilantro and a sprinkle of red pepper flakes for a hint of spice. Serve warm with rice, quinoa, or crusty bread to soak up the luscious sauce.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Perfect for serving 4 people as a main course.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the oven at 350°F (175°C) until warmed through. Avoid boiling to prevent the coconut sauce from separating. This dish is best enjoyed fresh but reheats beautifully when handled gently.
Variations and Customizations
Spicy Coconut Cod: Add chopped chili or extra red pepper flakes for heat.
Creamier Version: Stir in a tablespoon of cream cheese or a splash of heavy cream for a richer sauce.
Curry-Style Twist: Add a teaspoon of curry powder or turmeric for a fragrant, golden sauce.
Vegetable Add-In: Bake with spinach, zucchini, or bell peppers for extra color and nutrition.
Lime Instead of Lemon: Swap lemon for lime juice for a tropical flavor variation.
Herb Infusion: Mix in fresh basil or dill for a bright, herbal note.
Pescatarian Version: Substitute fish stock for chicken broth for deeper seafood flavor.
Pan-Seared Option: Sear the cod in a skillet first for a crispy edge, then finish baking in the sauce.
Shrimp and Cod Combo: Add shrimp to the pan for a seafood medley.
Low-Carb Meal: Serve with cauliflower rice or roasted broccoli.
FAQs
1. Can I use frozen cod for this recipe?
Yes, just make sure it’s fully thawed and patted dry before baking.
2. Can I substitute coconut milk with another ingredient?
You can use heavy cream or half-and-half, but it will lose the subtle coconut flavor.
3. How do I know when the cod is done?
It should be opaque and flake easily with a fork—usually around 12–15 minutes.
4. Can I use another type of fish?
Yes, haddock, halibut, tilapia, or even salmon work great with this sauce.
5. What side dishes go well with this?
Steamed rice, couscous, roasted vegetables, or mashed potatoes are all excellent choices.
6. Can I make the sauce ahead of time?
Yes, prepare the sauce in advance and refrigerate. Reheat gently before baking the fish.
7. Is this recipe dairy-free?
Yes, it’s naturally dairy-free thanks to the coconut milk.
8. How do I thicken the sauce?
Simmer longer or stir in a teaspoon of cornstarch dissolved in water.
9. Can I make this dish spicier?
Add sliced fresh chili, cayenne, or a splash of hot sauce to the sauce.
10. Can I freeze leftovers?
It’s best not to freeze, as the sauce can separate when reheated.
Conclusion
This Baked Cod in Coconut Lemon Cream Sauce is the perfect combination of simplicity and sophistication. The flaky cod pairs beautifully with the creamy coconut sauce, while the lemon adds a refreshing brightness that makes the dish feel light and balanced. It’s quick enough for a weeknight dinner yet elegant enough to serve for guests. Whether you’re a seafood lover or just looking for a healthy, flavorful meal, this recipe will become a staple in your kitchen—delicious, wholesome, and ready in no time.
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