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This Tasty Baked Cod in Coconut Lemon Cream Sauce brings together the comforting tenderness of baked cod with a rich, tropical-inspired sauce. The blend of creamy coconut milk and bright lemon juice creates a vibrant meal that feels indulgent yet refreshing. I often make this when I want something quick but memorable for dinner guests.
I first made this after a beach trip and now it always reminds me of sunny days and good times with friends.
Ingredients
- Cod fillets: about 6 oz each each piece brings lean protein and a mild flavor that absorbs the sauce beautifully
- Olive oil: for brushing on the fish it helps crisp the top and keeps the cod moist
- Garlic powder: for gentle flavor and ease
- Salt and pepper: to enhance the natural flavor of the cod
- Coconut milk: full fat for a velvety texture and a hint of tropical sweetness
- Fresh lemon juice: for brightness and balance
- Lemon zest: boosts the citrus notes with fragrance and depth
- Fresh garlic cloves: minced for rich aromatic base
- Paprika: gives a subtle color and light smoky undertone
- Cornstarch: optional thickening agent to help coat the fish better
- Fresh parsley: adds a final touch of color and freshness
- Lemon wedges: serve alongside to boost acidity at the table
Step-by-Step Instructions
- Preheat and Prepare
- Set your oven to 375°F and grease a baking dish lightly with olive oil so the cod does not stick during baking
- Season the Cod
- Place the cod fillets into the dish and drizzle with olive oil then season evenly with garlic powder salt and pepper to start layering flavor
- Make the Coconut Lemon Cream Sauce
- In a small saucepan warm the coconut milk gently then stir in lemon juice zest minced garlic paprika and a pinch of salt Let it heat slowly to meld the flavors
- Optional Thickening
- If you like a richer sauce mix cornstarch with a bit of water and whisk it into the pan letting it simmer a few minutes until thickened
- Combine and Bake
- Pour the hot sauce over the seasoned cod in the baking dish and bake for 18 to 20 minutes until the fish is opaque and flakes when tested with a fork
- Garnish and Serve
- Remove from oven sprinkle with fresh parsley and serve with lemon wedges to brighten each bite
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Storage Tips
Let leftovers cool fully before placing them in an airtight container Keep in the refrigerator for up to two days and reheat gently on the stovetop or in the oven to preserve the texture
Ingredient Substitutions
If cod is not available use haddock tilapia or even salmon Lime juice can be used instead of lemon for a sharper citrus note Cilantro can replace parsley if you want a more herbaceous twist
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Serving Suggestions
Serve over jasmine rice to soak up the sauce Try it with mashed potatoes or roasted sweet potatoes for a cozy twist Add lightly sautéed spinach or green beans to round out the plate
Frequently Asked Questions About Recipes
- → Can I use a different fish instead of cod?
Absolutely! Haddock, tilapia, or salmon are great alternatives. Adjust cooking time to suit the fish used.
- → Is this dish dairy-free?
Yes, this dish is naturally dairy-free thanks to the use of coconut milk in place of cream or butter.
- → Can I freeze leftovers?
You can freeze the cooked cod for up to 1 month. It’s best to prepare the sauce fresh when reheating.
- → How can I thicken the sauce?
Whisk in a cornstarch slurry and let it simmer for a few minutes to thicken to your desired consistency.
- → What sides go well with this dish?
Steamed rice, mashed potatoes, or roasted vegetables pair beautifully with the creamy sauce.