Baked Cod in Coconut Lemon Cream Sauce
A quick and creamy dish, packed with juicy flavors, featuring cod fillets baked in a luscious coconut milk and lemon sauce.
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.
Cooking
- 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, and add a sprinkle of fresh herbs like cilantro or parsley. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over low heat.