This Baked Cod in Coconut Lemon Cream Sauce isn’t just a feast for the senses; it’s a surprisingly simple dish that comes together with minimal fuss, making it perfect for a weeknight dinner yet elegant enough for entertaining guests. You’ll love how the rich coconut milk mellows the lemon’s acidity, creating a perfectly balanced sauce that beautifully complements the mild flavor of the cod.

The oven does most of the work, gently cooking the fish to perfection while the sauce simmers around it, infusing every bite with incredible flavor. Forget complicated seafood recipes; this one delivers maximum deliciousness with minimal effort. Ready to elevate your dinner routine? Try it tonight—you won’t believe how simple it is! This dish is bound to become a new favorite in your household.

Ingredients:

Here’s what you’ll need to create this delectable dish:

4 (6-ounce) cod fillets, fresh or frozen (thawed completely) – Ensure fillets are similar in thickness for even cooking.
1 tablespoon olive oil or avocado oil
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced – Use fresh garlic for the best flavor punch.
1 (13.5-ounce) can full-fat coconut milk – Crucial Tip: For the richest, creamiest sauce, always use full-fat canned coconut milk, not the beverage kind in a carton. Shake the can well before opening.
1/4 cup fresh lemon juice (from about 1-2 lemons) – User Tip: Always use freshly squeezed lemon juice; bottled juice lacks the bright, complex flavor needed here.
1 tablespoon chopped fresh parsley or dill, plus more for garnish – Fresh herbs add irreplaceable freshness and color.
Optional: 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry) – If you prefer a thicker sauce.
Optional: Pinch of red pepper flakes – For a subtle touch of heat.
Universal Tip: Pat your fish fillets completely dry with paper towels before seasoning. This helps prevent steaming and allows for better texture.
Universal Tip: Don’t overcrowd the baking dish. Give the fish fillets space to ensure they bake evenly rather than steam.

Step-by-Step Instructions:

Follow these simple steps to create your Baked Cod in Coconut Lemon Cream Sauce masterpiece:

Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cod fillets in a single layer without overlapping.
Prepare the Cod: Gently pat the cod fillets completely dry with paper towels. Why? Removing excess moisture is key to preventing the fish from becoming watery and helps it bake perfectly instead of steaming. Season both sides generously with salt and pepper. Place the fillets in the prepared baking dish.
Start the Sauce: In a small saucepan over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30-60 seconds until fragrant. Why? Cooking the garlic briefly mellows its raw bite and infuses the oil with its aromatic flavor before adding liquids. Be careful not to burn it, which would make the sauce bitter.
Build the Cream Sauce: Pour the well-shaken full-fat coconut milk into the saucepan. Whisk in the fresh lemon juice, chopped parsley (or dill), a pinch of salt, and pepper (and optional red pepper flakes, if using).
Simmer Gently: Bring the sauce to a gentle simmer, whisking occasionally. Let it simmer for 2-3 minutes. Why? Simmering allows the flavors to meld together and slightly thicken the sauce before it goes into the oven. If you desire a thicker sauce, whisk in the cornstarch slurry and simmer for another minute until it thickens slightly. Taste and adjust seasoning if needed (more salt, pepper, or a tiny bit more lemon juice).
Combine & Bake: Carefully pour the warm coconut lemon cream sauce evenly over the cod fillets in the baking dish.
Bake to Perfection: Transfer the baking dish to the preheated oven. Bake for 12-18 minutes, depending on the thickness of your fillets. Why? Baking time varies greatly with fillet thickness. The goal is perfectly cooked, flaky fish. The cod is done when it is opaque throughout and flakes easily when gently prodded with a fork. For accurate results, you can use an instant-read thermometer; the internal temperature should reach 145°F (63°C) in the thickest part. For more details on seafood safety and doneness, the FDA offers helpful Seafood Health Facts: Making Smart Choices.
Garnish & Serve: Carefully remove the baking dish from the oven. Garnish the baked cod generously with more fresh chopped parsley or dill and serve immediately, spooning extra sauce over each fillet.

Serving Ideas

Serving this Baked Cod in Coconut Lemon Cream Sauce is all about complementing its rich yet bright flavors. The creamy, tangy sauce begs for something to soak it up. Fluffy basmati or jasmine rice is a classic choice, its subtle fragrance pairing beautifully without overpowering the delicate cod. For a nuttier, whole-grain option, quinoa provides a lovely textural contrast and absorbs the sauce wonderfully.

Beyond grains, consider roasted vegetables. Asparagus spears, roasted until tender-crisp with a drizzle of olive oil and a sprinkle of sea salt, offer a vibrant green counterpoint and a slight bitterness that cuts through the richness. Roasted broccolini or even simple steamed green beans work equally well. Presentation matters too! Serve the cod fillet atop a bed of your chosen grain or alongside the vegetables.

Spoon a generous amount of the coconut lemon cream sauce over the fish, ensuring it pools invitingly on the plate. A final sprinkle of fresh parsley or dill and a lemon wedge on the side for squeezing adds visual appeal and an extra burst of freshness. Don’t forget crusty bread – a warm baguette slice is perfect for mopping up every last drop of that irresistible sauce. For a cohesive meal, consider a simple side salad with a light vinaigrette to balance the plate.

FAQs

1. Can I use frozen cod fillets for this recipe?

Yes, absolutely! Frozen cod works very well. The key is to ensure the fillets are completely thawed before you begin. Thaw them safely overnight in the refrigerator. Crucially, once thawed, pat them extra thoroughly with paper towels to remove as much excess moisture as possible. Frozen fish can release more water during cooking, so drying it well helps prevent the sauce from becoming diluted and ensures the fish bakes nicely rather than steams.

2. What’s the difference between full-fat and light coconut milk in this sauce? Can I substitute?

Full-fat coconut milk (usually found in cans) is highly recommended for this recipe. It contains a higher fat percentage, which creates a much richer, creamier, and more luscious sauce that coats the fish beautifully. Light coconut milk has less fat and more water, resulting in a significantly thinner sauce that won’t have the same decadent texture. While you can substitute light coconut milk if necessary, be prepared for a less creamy outcome. You might want to use the optional cornstarch slurry to help thicken it slightly. Avoid using coconut milk beverages (from cartons), as they are too thin and often sweetened.

3. Can I prepare this baked cod dish ahead of time?

Seafood is generally best enjoyed fresh, especially flaky white fish like cod, which can become dry when reheated. However, you can certainly prep components ahead:

Sauce: You can make the coconut lemon cream sauce a day or two in advance. Store it in an airtight container in the refrigerator. Gently reheat it on the stovetop, whisking well, before pouring it over the fish and baking.
Fish: Season the cod fillets and store them covered in the fridge for a few hours before baking.
Assembly: It’s best to assemble and bake the dish just before serving for optimal texture and flavor.

4. How should I store and reheat leftovers?

Store any leftover baked cod and sauce in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently to avoid drying out the fish. The microwave can work (use 50% power in short bursts), but reheating gently in a covered oven-safe dish at a low temperature (around 300°F / 150°C) until just warmed through is often better for maintaining texture. You could also gently reheat on the stovetop in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. Always ensure seafood is reheated thoroughly – check guidelines like those from the FDA on Seafood Safety.

5. Can I use a different type of fish for this recipe?

Yes, this coconut lemon cream sauce is quite versatile! It pairs well with other mild white fish. Good substitutes for cod include halibut, haddock, snapper, or even tilapia. Keep in mind that cooking times may vary depending on the type and thickness of the fish fillet you choose. Adjust the baking time accordingly, checking for doneness (opaque, flakes easily) as described in the instructions. Salmon could also work, offering a richer flavor profile against the creamy sauce.

6. My sauce seems too thin/thick. How can I adjust it?

Too Thin: If the sauce seems too watery (especially if using very watery fish or light coconut milk), you can carefully remove the fish from the dish once cooked, pour the sauce into a saucepan, and simmer it on the stovetop for a few minutes to reduce and thicken. Alternatively, whisk in the cornstarch slurry (1/2 tsp cornstarch + 1 tbsp water) and simmer briefly until thickened before pouring back over the fish.
Too Thick: If the sauce is thicker than you’d like (sometimes full-fat coconut milk can be very thick), simply whisk in a tablespoon or two of warm water, vegetable broth, or even a bit more lemon juice until it reaches your desired consistency. Do this either in the saucepan initially or directly in the baking dish after cooking.

7. Is this Baked Cod in Coconut Lemon Cream Sauce healthy?

This dish can certainly be part of a healthy diet! Cod itself is a fantastic source of lean protein and essential nutrients like Omega-3 fatty acids, which are beneficial for heart and brain health. You can learn more about seafood nutrition from resources like the National Fisheries Institute’s Fish Facts. Coconut milk provides healthy fats (MCTs). To keep it balanced, focus on portion sizes and serve it alongside plenty of vegetables or a whole grain. The recipe is naturally gluten-free and dairy-free (ensure your coconut milk brand doesn’t have unexpected additives).

Conclusion

This Baked Cod in Coconut Lemon Cream Sauce truly proves that elegant, flavorful dinners don’t need to be complicated. The combination of flaky, tender cod and the rich, bright sauce creates a memorable meal with minimal hands-on time. It’s a fantastic way to incorporate healthy fish into your diet while indulging in a truly satisfying, creamy sauce. Perfect for busy weeknights when you crave something special, yet impressive enough for guests, this recipe is a versatile winner. If you enjoy creamy, comforting dishes, you might also love exploring recipes like this unique Cheesesteak Tortellini in Creamy Provolone Sauce.

Pro Tips:

For extra depth, try adding a tablespoon of drained capers to the sauce along with the herbs for a briny kick.
To boost the brightness, add 1/2 teaspoon of lemon zest to the sauce along with the juice – it intensifies the citrus notes beautifully.

Variations:

Lime Coconut: Swap the lemon juice and zest for fresh lime juice and zest for a slightly different tropical twist.
Spicy Kick: Add ¼ to ½ teaspoon of red pepper flakes or a finely minced chili pepper to the garlic for noticeable heat.
Greens: Stir in a cup of fresh baby spinach into the sauce during the last minute of simmering on the stovetop until it just wilts before pouring over the cod.

Don’t forget to explore other fantastic sauce ideas, like this popular Cane’s Sauce Recipe, to expand your culinary repertoire! Give this baked cod a try soon; you’ll be amazed at its simplicity and incredible taste.

Tasty Baked Cod in Coconut Lemon Cream Sauce

Print Recipe

Discover the secrets to baking perfectly moist and flavorful cod every time. This recipe is simple, quick, and guaranteed to impress!

Author: Kiera
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Fish
Method: Baking
Cuisine: American

Ingredients

Scale

1.5 lbs Cod Fillets
2 tbsp Olive Oil
1 Lemon, sliced
1 tsp Garlic Powder
1/2 tsp Paprika
Salt and Pepper to taste
Fresh Parsley, chopped

Instructions

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Place cod fillets on the baking sheet.
Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
Top with lemon slices.
Bake for 12-15 minutes, or until the cod is flaky and cooked through.
Garnish with fresh parsley before serving.

Notes

For extra flavor, marinate the cod in olive oil, lemon juice, and herbs for 30 minutes before baking. Avoid overcooking to keep the cod moist.

Nutrition

Serving Size: 1 fillet
Calories: 220
Sugar: 1g
Sodium: 120mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 25g
Cholesterol: 80mg

Keywords: baked cod, fish recipe, easy dinner, healthy recipe