Description
A quick and elegant recipe for baked cod in a creamy coconut lemon sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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
- Preheat the oven to 400°F (200°C). Pat the cod dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add garlic and grated ginger and cook for 30 to 60 seconds until fragrant.
- Pour in the coconut milk and stir. Bring the mixture to a gentle simmer and let it reduce slightly for 3 to 4 minutes.
- Stir in lemon juice and lemon zest. Taste the sauce and adjust salt and pepper if needed.
- Nestle the cod fillets into the sauce skin side down. Spoon some sauce over the fish.
- Transfer the skillet to the oven and bake for 10 to 12 minutes. Check at 10 minutes. Fish should flake easily with a fork.
- Remove from oven and let the dish rest for 2 minutes. Spoon extra sauce over each fillet and garnish with lemon zest or fresh herbs. Serve immediately.
Notes
Use an oven-safe nonstick skillet for best results. Full-fat coconut milk is recommended for creaminess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: baked cod, coconut cream sauce, lemon sauce, quick dinner, gluten-free fish recipe