Baked Cod in Coconut Lemon Cream Sauce
Enjoy tender cod baked in a rich and flavorful coconut lemon cream sauce. This simple yet elegant dish is perfect for a healthy weeknight meal, ready in under 40 minutes.
Equipment
- Oven
- Paper towels
- Medium saucepan
- Small bowl
- Whisk
- Baking dish (9x13 inch)
Ingredients
Main Ingredients
- 1.5 lbs Cod Fillets fresh or defrosted thicker cuts
- 1 can Full-Fat Coconut Milk
- 1 large Fresh Lemon juice and zest
- 2 cloves Garlic finely minced
- 1 inch Ginger freshly grated
- 0.5 cup Chicken or Vegetable Broth
- 2 tbsp Cornstarch or arrowroot powder
- 2 tbsp cold water for cornstarch slurry
- 1 tbsp Butter or Olive Oil
- Salt to taste
- Freshly Ground Black Pepper to taste
- 2 tbsp Fresh Parsley or Cilantro chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and pat the cod fillets dry with paper towels, then season with salt and pepper.
Sauce
- In a medium saucepan, melt butter or heat oil over medium heat, then sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Pour in coconut milk, broth, lemon juice, and zest, bringing the mixture to a gentle simmer before reducing heat to low.
- Whisk cornstarch with cold water to create a slurry, then gradually whisk it into the simmering sauce until slightly thickened; taste and adjust seasoning.
Baking and Serving
- Arrange seasoned cod fillets in a single layer in a baking dish and pour the creamy coconut lemon sauce evenly over them.
- Bake for 12-18 minutes in the preheated oven, or until the cod is opaque and flakes easily with a fork.
- Carefully remove the dish from the oven, garnish generously with fresh chopped parsley or cilantro, and serve immediately.
Notes
Serve this delicious baked cod with a side of steamed rice or your favorite roasted vegetables for a complete meal. Make sure to use full-fat coconut milk for the creamiest sauce.