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)