Baked Cod in Coconut Lemon Cream Sauce
A quick and flavorful baked cod dish featuring a creamy coconut lemon sauce that is both healthy and satisfying.
Ingredients
For the Sauce
- 1 can coconut milk (13.5 oz)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 piece lemon (zest of 1 lemon)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon soy sauce
- Salt and pepper to taste Salt and pepper
For the Cod
- 4 fillets cod fillets (around 6 ounces each)
- 1 tablespoon olive oil
- Fresh herbs Fresh herbs (such as cilantro or parsley for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the coconut milk, lemon juice, lemon zest, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix well until fully combined.
Baking
- Place the cod fillets in a baking dish. Drizzle them with olive oil and season with a bit more salt and pepper.
- Pour the coconut lemon cream sauce evenly over the cod fillets, making sure they are well covered.
- Place the baking dish in the preheated oven. Bake for about 20-25 minutes or until the fish is opaque and flakes easily with a fork.
Serving
- Once cooked, remove the dish from the oven. Garnish with fresh herbs and serve hot.
Notes
Allow the cod to cool completely before refrigerating leftovers in an airtight container for up to 3 days. For freezing, wrap securely in plastic wrap, then place in a freezer-safe container or bag for about 2 months. Thaw in the refrigerator before reheating.