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Baked cod in coconut lemon cream sauce

Baked cod in coconut lemon cream sauce
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Light and creamy baked cod with coconut milk and fresh lemon. Quick weeknight dinner ready in 45 minutes.

Ingredients

Scale
  • 21 oz (600g) cod fillets, thick white fillets (1 to 1.5 inches)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1.2 cups (300ml) coconut milk, full-fat for richer sauce
  • 1 large lemon, juice and zest

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Pat cod fillets dry and season both sides with salt and black pepper.
  3. Heat olive oil in a skillet over medium heat. Add onion and sauté 4-5 minutes until translucent.
  4. Stir in ginger and garlic, cooking 1 minute until fragrant.
  5. Pour in coconut milk and bring to gentle simmer.
  6. Stir in lemon juice and zest. Whisk vigorously if sauce appears curdled.
  7. Place cod fillets in baking dish and pour sauce over fish.
  8. Bake 20-25 minutes until fish flakes easily with a fork and reaches 145°F (63°C).
  9. Remove from oven, let rest 2-3 minutes, and serve with sauce spooned over top.

Notes

  • Use thick white cod fillets (1 to 1.5 inches). Pacific or Atlantic cod both work well.
  • Can substitute halibut, haddock, or pollock for cod.
  • Full-fat coconut milk creates richer sauce than light versions.
  • Sauce may appear curdled when lemon added – whisk vigorously to smooth.
  • Can make sauce a day in advance and store separately.

Nutrition

Find it online: https://www.benefitiany.com/baked-cod-in-coconut-lemon-cream-sauce/