This Baked Cod in Coconut Lemon Cream is a flavorful and light dish that pairs delicate cod fillets with a creamy coconut and lemon sauce. It’s simple, yet indulgent, and makes for a perfect weeknight dinner or special occasion meal.
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Why You’ll Love This Recipe
✔ Flaky Cod – The cod fillets are baked to perfection, tender and flaky.
✔ Creamy Coconut Sauce – A luscious, slightly sweet coconut cream sauce with a tangy lemon kick.
✔ Easy & Quick – Ready in under 30 minutes, making it perfect for busy nights.
✔ Healthy & Delicious – A low-carb, high-protein meal that’s full of flavor.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 cup canned coconut milk (full-fat)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Cod
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the fillets and sear for about 2 minutes per side until lightly browned (they do not need to be fully cooked at this point). Remove the fillets and set aside.
Step 2: Make the Coconut Lemon Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
- Add the coconut milk, lemon juice, lemon zest, and thyme to the skillet. Stir to combine and bring the sauce to a simmer. Let it cook for 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
Step 3: Bake the Cod
- Return the seared cod fillets to the skillet, spooning some of the sauce over the fish.
- Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the cod flakes easily with a fork and is fully cooked through.
Step 4: Serve
- Remove the skillet from the oven and garnish with chopped parsley.
- Serve the cod fillets with the coconut lemon cream sauce spooned over the top. This pairs wonderfully with rice, quinoa, or roasted vegetables.
Tips for Success
Do not overcook the cod – Cod can become dry if overcooked, so check it after about 10 minutes to ensure it’s tender and flaky.
Coconut Milk – For a richer flavor, use full-fat coconut milk. Light coconut milk can also work but will give a less creamy result.
Add Heat – If you like a little spice, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Thicker Sauce – If you want a thicker sauce, simmer it a bit longer to reduce and thicken, or add a little cornstarch slurry.
What to Serve With This Dish
- Side Vegetables: Roasted asparagus, sautéed spinach, or steamed broccoli work wonderfully as sides.
- Rice: Serve with steamed jasmine rice or coconut rice to soak up the creamy sauce.
- Fresh Salad: A light green salad with a citrus dressing complements the richness of the dish.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: Seafood, Coconut-based
Nutritional Information (Per Serving)
Calories: 250 | Protein: 25g | Carbs: 6g | Fat: 16g | Sodium: 150mg
This Baked Cod in Coconut Lemon Cream is a perfect balance of lightness and richness, making it an ideal choice for a fresh and satisfying dinner!
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Baked Cod in Coconut Lemon Cream
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Cuisine: American
Description
This Baked Cod in Coconut Lemon Cream is a flavorful and light dish that pairs delicate cod fillets with a creamy coconut and lemon sauce. It’s simple, yet indulgent, and makes for a perfect weeknight dinner or special occasion meal.
Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 cup canned coconut milk (full-fat)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Cod
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the fillets and sear for about 2 minutes per side until lightly browned (they do not need to be fully cooked at this point). Remove the fillets and set aside.
Step 2: Make the Coconut Lemon Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
- Add the coconut milk, lemon juice, lemon zest, and thyme to the skillet. Stir to combine and bring the sauce to a simmer. Let it cook for 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
Step 3: Bake the Cod
- Return the seared cod fillets to the skillet, spooning some of the sauce over the fish.
- Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the cod flakes easily with a fork and is fully cooked through.
Step 4: Serve
- Remove the skillet from the oven and garnish with chopped parsley.
- Serve the cod fillets with the coconut lemon cream sauce spooned over the top. This pairs wonderfully with rice, quinoa, or roasted vegetables.
Notes
Do not overcook the cod – Cod can become dry if overcooked, so check it after about 10 minutes to ensure it’s tender and flaky.
Coconut Milk – For a richer flavor, use full-fat coconut milk. Light coconut milk can also work but will give a less creamy result.
Add Heat – If you like a little spice, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Thicker Sauce – If you want a thicker sauce, simmer it a bit longer to reduce and thicken, or add a little cornstarch slurry.
