Baked Cod in Coconut Lemon Cream Sauce Recipe
If you’re looking to bring a little sunshine to your dinner table, Baked Cod in Coconut Lemon Cream Sauce is about to become your new weeknight favorite. This dish is a celebration of contrasts: tender, flaky cod nestled in a lusciously creamy coconut sauce, brightened with a punch of fresh lemon and just the right touch of aromatic garlic and shallot. It’s so easy to make, yet delivers restaurant-quality flavor, making it perfect for both cozy family meals and impressive entertaining. Trust me, once you try it, you’ll be dreaming up excuses to make it again!
Ingredients You’ll Need
The beauty of Baked Cod in Coconut Lemon Cream Sauce lies in its simple, honest ingredients. Each one plays a starring role, coming together to create a dish that’s light, vibrant, and full of flavor. Here’s what you’ll need, along with a few tips for getting the most from each component:
- Cod fillets: Choose fresh or thawed fillets for the best flaky texture; about 6 oz each is perfect for even cooking.
- Olive oil: A light rub keeps the cod moist and helps the seasoning stick.
- Salt: Just enough to enhance the natural sweetness of the fish and balance the sauce.
- Black pepper: Adds a subtle kick without overpowering the delicate cod.
- Full-fat coconut milk: This is the secret to that rich, silky sauce—don’t skimp on quality here!
- Fresh lemon juice: Brightens up the creaminess and keeps the sauce from feeling heavy.
- Lemon zest: Adds a layer of citrus aroma and a pop of color.
- Garlic (minced): For a gentle warmth and irresistible savory backbone.
- Shallot (finely chopped): Offers a mellow onion flavor that melts into the sauce.
- Dijon mustard: Just a teaspoon brings subtle tang and depth of flavor.
- Crushed red pepper flakes (optional): For those who love a hint of heat, this adds a gentle spice.
- Fresh parsley (chopped): Sprinkled on top for color and a burst of herbaceous freshness.
- Lemon slices for garnish (optional): Make the final dish look as bright and inviting as it tastes.
How to Make Baked Cod in Coconut Lemon Cream Sauce
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 400°F. Lightly grease a baking dish that’s large enough to hold your cod fillets in a single layer—this ensures even cooking and easy cleanup later. Taking a moment to prepare your space sets you up for a smooth and enjoyable cooking experience.
Step 2: Season the Cod
Pat your cod fillets dry with paper towels, which helps the seasoning stick and prevents them from steaming in the oven. Rub them with olive oil, then sprinkle with salt and black pepper on both sides. This simple step builds the foundation for flavor in your Baked Cod in Coconut Lemon Cream Sauce.
Step 3: Build the Coconut Lemon Cream Sauce
In a medium saucepan over medium heat, add a small drizzle of olive oil. Sauté the finely chopped shallot and minced garlic for 2 to 3 minutes, just until fragrant and softened. Next, stir in the coconut milk, fresh lemon juice, lemon zest, Dijon mustard, and (if you like a little heat) the crushed red pepper flakes. Let everything simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Assemble and Bake
Place the seasoned cod fillets in your prepared baking dish. Pour the luscious coconut lemon cream sauce evenly over the top, making sure each piece is well coated. Slide the dish into the oven and bake uncovered for 15 to 18 minutes. You’ll know it’s perfect when the cod flakes easily with a fork and the sauce is bubbling around the edges.
Step 5: Garnish and Serve
Remove the dish from the oven and immediately spoon some of that gorgeous sauce over each fillet. Sprinkle with chopped fresh parsley and, if you like, add a few lemon slices for a fresh, zesty finish. Your Baked Cod in Coconut Lemon Cream Sauce is now ready to steal the show!
How to Serve Baked Cod in Coconut Lemon Cream Sauce
Garnishes
Topping off your Baked Cod in Coconut Lemon Cream Sauce with a flurry of chopped fresh parsley and a few thin lemon slices not only makes it look stunning but also adds a lift of freshness. If you want to get fancy, a sprinkle of toasted coconut or even a few capers can add interest and texture.
Side Dishes
This dish absolutely loves a fluffy bed of rice, quinoa, or even couscous to soak up every drop of the coconut lemon cream sauce. For a lighter touch, steamed or roasted vegetables—think broccolini, asparagus, or snap peas—pair beautifully, adding color and crunch to your plate.
Creative Ways to Present
For a dinner party twist, try plating the cod on individual dishes with a swoosh of sauce and a side of vibrant greens. Or, serve family-style straight from the baking dish, letting everyone spoon generous helpings onto their plates. You can even tuck the cod into warm tortillas for a fresh, fusion-style fish taco night.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Baked Cod in Coconut Lemon Cream Sauce in an airtight container in the refrigerator. It will stay fresh for up to two days, and the flavors continue to meld beautifully overnight.
Freezing
While cod itself freezes well, the coconut-based sauce can change texture after freezing and thawing. If you must freeze, do so in a tightly sealed container for up to one month, but be prepared for a slightly thinner sauce when reheated.
Reheating
To reheat, gently warm the cod and sauce together in a covered oven-safe dish at 300°F until heated through. Alternatively, use a microwave in short bursts, being careful not to overcook the fish, which can dry it out.
FAQs
Can I use a different type Main Course
Absolutely! While cod is classic for Baked Cod in Coconut Lemon Cream Sauce, haddock or halibut are excellent substitutes. Just choose firm, white fish fillets and adjust the baking time as needed.
Is the coconut flavor very strong?
The coconut milk provides a luxurious creaminess with a gentle coconut note, but the bright lemon and savory aromatics keep it balanced. Even coconut skeptics usually love this sauce!
Can I make this dish ahead of time?
You can prepare the sauce and season the fish in advance, then assemble and bake just before serving. For the best texture, avoid baking the cod too far ahead of time.
What can I use instead of Dijon mustard?
If you don’t have Dijon, a little yellow mustard or even a touch of whole grain mustard will work. It adds a subtle tang and depth to the sauce.
How do I know when the cod is cooked through?
The cod is done when it flakes easily with a fork and turns opaque all the way through. Depending on the thickness of your fillets, this usually takes 15 to 18 minutes in the oven.
Final Thoughts
If you’re craving a fresh, flavorful meal that feels special but is secretly simple, give Baked Cod in Coconut Lemon Cream Sauce a try. It’s one of those dishes that turns an ordinary night into something memorable, and I can’t wait for you to experience all those vibrant flavors on your own table!
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Baked Cod in Coconut Lemon Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Cod in Coconut Lemon Cream Sauce is a deliciously creamy and tangy seafood dish featuring tender cod fillets baked in a fragrant coconut milk sauce infused with fresh lemon, garlic, and shallots. Perfect for an easy, dairy-free, and gluten-free weeknight dinner, it pairs wonderfully with rice or steamed vegetables.
Ingredients
Fish
- 4 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 1 tablespoon fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the cod: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cod fillets in a single layer. Pat the cod fillets dry with paper towels, then rub them all over with olive oil. Season each fillet evenly with salt and black pepper to enhance flavor.
- Make the sauce: In a medium saucepan over medium heat, add a small drizzle of olive oil. Sauté the minced garlic and finely chopped shallot for 2 to 3 minutes until fragrant and translucent, being careful not to brown them. Stir in the full-fat coconut milk, fresh lemon juice, lemon zest, Dijon mustard, and optional crushed red pepper flakes. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld.
- Assemble and bake: Pour the prepared coconut lemon cream sauce evenly over the cod fillets in the baking dish. Place the dish in the preheated oven and bake uncovered for 15 to 18 minutes, or until the cod flakes easily with a fork and is cooked through.
- Finish and serve: Remove the baked cod from the oven. Spoon some of the sauce over each fillet to keep them moist and flavorful. Garnish with freshly chopped parsley and lemon slices if desired. Serve immediately with your favorite side like rice or steamed vegetables to enjoy the creamy sauce fully.
Notes
- Serve this dish over rice, quinoa, or alongside steamed vegetables to soak up the luscious sauce.
- For variety, haddock or halibut can be substituted in place of cod.
- Consider adding capers or chopped spinach to the sauce for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 340
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
