Baked Cod in Coconut Lemon Cream Sauce
A delicious and quick dish combining the flavors of coconut and lemon with mild cod, perfect for busy weeknights.
Ingredients
For the Cod
- 4 fillets Cod (thick, white cod fillets)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil (for sautéing)
For the Sauce
- 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
Preparation
- Preheat your oven to 400°F (200°C).
- Season the cod fillets with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional minute.
- Pour in the coconut milk, lemon juice, and lemon zest. Stir well to combine.
- Bring the sauce to a gentle simmer and let it cook for about 5 minutes.
Baking
- Arrange the seasoned cod fillets in a baking dish. Pour the coconut lemon cream sauce over the fillets.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork. Check the internal temperature of the fish; it should reach 145°F (63°C).
- Remove from the oven and let it cool slightly before serving.
Notes
Serve the Baked Cod with a side of steamed vegetables or over a bed of rice. For added flavor, garnish with extra lemon zest or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.