Baked Cod in Coconut Lemon Cream Sauce
A quick, creamy, and flavorful Baked Cod dish made with coconut milk and zesty lemon, all in one pan for easy cleanup.
Ingredients
Main Ingredients
- 4 fillets Cod Thick, white cod fillets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil For sautéing
- 1 medium Onion Sauté until translucent
- 2 cloves Garlic Minced
- 1 tablespoon Ginger Grated
- 1 can Coconut Milk Full-fat preferred
- 3 tablespoons Lemon Juice Freshly squeezed
- 1 teaspoon Lemon Zest
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the onion and sauté until translucent (about 5 minutes).
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Pour in the coconut milk, lemon juice, and lemon zest, stirring until combined.
- Season the cod fillets with salt and pepper, then nestle them into the sauce, coating them well.
- Bake for 15-20 minutes, or until the cod flakes easily with a fork.
Notes
Serve on a bed of fluffy white rice with fresh herbs. Can be stored in the fridge for up to 3 days or frozen for 2 months. Reheat on stovetop over low heat.