Zesty Baked Cod in Creamy Coconut-Lemon Sauce
This recipe features tender cod fillets baked in a rich, creamy coconut-lemon sauce with a hint of garlic and a subtle kick from red pepper flakes. It's a quick and flavorful meal perfect for a weeknight.
Equipment
- Paper towels
- Large oven-safe skillet
- Baking dish (optional)
Ingredients
Main Ingredients
- 1.5 lbs Cod fillets preferably wild-caught, thicker fillets
- 1 can Full-fat coconut milk
- 1 Fresh lemon for zest and juice
- 2-3 cloves Garlic minced
- 1 tablespoon Olive oil
- Salt To taste
- Freshly ground black pepper To taste
- 1/2 teaspoon Red pepper flakes optional, for a subtle kick
- Fresh parsley or cilantro for garnish, finely chopped
Instructions
Preparation
- Pat the cod fillets dry with paper towels and season generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat, then sear the cod for 2-3 minutes per side until lightly golden; set aside.
- Reduce heat to medium, sauté minced garlic for 30 seconds, then add coconut milk, lemon zest, lemon juice, and red pepper flakes.
- Bring the sauce to a gentle simmer, stir constantly for 2-3 minutes to meld flavors, and season with salt and pepper.
- Place the seared cod fillets back into the skillet with the sauce or transfer to a baking dish and pour the sauce over.
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes until the cod flakes easily.
- Garnish with fresh parsley or cilantro and serve immediately.
Notes
For best results, use fresh, good quality cod. Adjust red pepper flakes to your spice preference. Serve with rice or crusty bread to soak up the delicious sauce.