There’s something about Baked Cod in Coconut Lemon Cream Sauce that just makes weeknight dinners feel special, without all the fuss! This recipe comes together in about 30 minutes and one pan for a satisfying meal that your family will love! The beauty of this dish? You can easily switch up the ingredients to suit your taste or use it as a brilliant clean out the fridge meal to use up those random veggies you have lying around. Seriously, it’s a perfect weeknight dinner that brings comfort and flavor all in one.
Ingredient Breakdown
Cod : Cod is my go-to for baked fish recipes because it’s mild and flaky, basically, it accommodates a variety of flavors! Plus, it’s a lean protein, making it perfect for families looking to eat healthier. Fresh or frozen cod work well here, but I usually prefer fresh when I can get my hands on it. Thaw any frozen fillets in the fridge overnight for best results, or run them under cold water for a quicker option.
Salt & Pepper : A couple pinches of salt and pepper enhance the natural flavors of the fish. I like to keep it simple, but don’t be afraid to add a pinch of chili flakes if you’re feeling adventurous! A good-quality sea salt will elevate the dish, but any salt you have will work in a pinch.
Olive Oil : A drizzle of olive oil is essential for sautéing, adding a lovely richness to the dish while allowing for those delicious bits to develop in the pan! If you want to cut calories, you can use a cooking spray instead, although I really prefer the rich flavor of the olive oil in this recipe.
Onion : Using a medium onion adds depth and sweetness to the sauce. Sautéing it until it’s translucent, wonderful aroma alert! makes all the difference. If you’re not a fan, shallots or even leeks can work as great substitutes, giving you a milder flavor.
Garlic : You can never go wrong with garlic! I usually use about 2 cloves, minced, because I’m a total garlic lover. It adds a punch of flavor that’s simply irreplaceable. If you’re short on time, garlic powders can do the trick, but freshly minced really takes it to the next level.
Ginger : Fresh ginger, grated just WOW! It’s a key player in adding warmth and zest to the sauce. I recommend using fresh ginger instead of the powdered kind for a much more vibrant flavor. If you don’t have any, you could skip it or use some ground ginger, but fresh truly is the best here.
Coconut Milk : A can of full-fat coconut milk adds rich creaminess and tropical flair to the sauce. This is where the magic happens! If you’re watching your fat intake, you could use light coconut milk or even almond milk, but I find that the full-fat kind gives the best flavor and texture.
Lemon Juice & Zest : The combination of 3 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest wakes everything up with refreshing acidity! You can swap out lemon for lime if you’re looking for a twist. But honestly, the lemon is what makes this sauce sing. Just remember, zesting before juicing makes it easier!
Let’s Get Cooking!
How to Make Baked Cod in Coconut Lemon Cream Sauce
This recipe is so fun and simple to make, and you won’t believe how quickly the heavenly flavors come together. Here’s how I do it:
Preheat the Oven: First, let’s get your oven all warmed up to 400°F (200°C). This is where your cod will bake beautifully!
Sauté the Aromatics: In a large oven-safe skillet (my favorite!), heat 2 tablespoons of olive oil over medium heat. Toss in your diced onion and cook until it’s all translucent about 5-7 minutes. You should be able to smell that sweet scent wafting through your kitchen, heavenly!
Add Garlic and Ginger: Add those 2 cloves of minced garlic and 1 tablespoon of grated ginger, yummm! Stir those together for about 30 seconds until everything is fragrant. Keep stirring occasionally so nothing burns.
Make the Creamy Sauce: Pour in the 1 can of coconut milk and throw in 3 tablespoons of lemon juice and 1 teaspoon of lemon zest. Stir it all together and let it come to a gentle simmer. It should be thickening nicely now. You’ll want to reduce the heat a smidge and let it bubble gently for about 5 minutes.
Season the Cod: Pat your 4 fillets of cod dry and season them on both sides with a couple pinches of salt and pepper. Nestle the cod right into that luscious sauce. Trust me, it’s going to soak up all that incredible flavor!
Bake: Slide your skillet right into that preheated oven! Bake for about 15-20 minutes or until the cod flakes easily with a fork. You’ll know it’s ready when it looks tender and completely opaque.
Serve It Up: Once it’s done, carefully take it out of the oven (hot pan!) and sprinkle a little extra lemon zest and fresh herbs if you’re feeling fancy. Serve this beauty over some rice or alongside roasted veggies, and you’re in for a treat!
Why I Love This Recipe
This Baked Cod in Coconut Lemon Cream Sauce is my go-to recipe for busy weeknights! Why? Because it’s simplicity at its finest. I’m a real sucker for dishes that come together quickly but still feel like a warm hug on a plate. Plus, I have picky eaters in my house, and this creamy fish dish always manages to impress them (my eight-year-old even asked for seconds last week!). The best part is the versatility, it’s the type of meal where you can use whatever you’ve got on hand and still come out with something deliciously satisfying.
If you loved this recipe, be sure to check out my Jamaican Curry Chicken, my Ginger Soy Glazed Halibut, or my Bobby Flay Salisbury Steak!
Why This Recipe Works
Quick & Easy
This Baked Cod in Coconut Lemon Cream Sauce comes together in under 30 minutes! That means you can have a delicious and comforting meal on the table faster than you can say “what’s for dinner?”
One-Pan Wonder
Minimal cleanup is a blessing! With everything cooked in a single skillet, you don’t have to worry about washing a mountain of dishes afterward. Just a quick soak and voilà! All clean.
Customizable
The beauty of this dish is in its flexibility. Feel free to use different proteins, such as salmon, shrimp, or even chicken. And switch up those veggies based on what you have on hand. The creamy sauce works like magic with a variety of ingredients!
Comfort Food
This dish is loaded with tons of flavor! The coconut milk creates an incredibly creamy texture that, paired with zesty lemon, brings a comforting richness while still feeling light.
Crowd-Pleaser
This is a total family favorite! Even those who think they don’t like fish will be asking for a second helping. It’s flavor-packed, visually appealing, and absolutely satisfying, what’s not to love?
Serving Suggestions
To serve, I love pairing this Baked Cod in Coconut Lemon Cream Sauce with a side of fluffy jasmine rice or some roasted veggies. The rice soaks up that creamy sauce beautifully, and the vegetables provide a nice crunch. A light salad with fresh greens and a citrus dressing also complements the meal well!
Storage: Leftovers will keep in the fridge for about 3 days in an airtight container.
Reheating Instructions: The best method to reheat is in the oven at 350°F for about 10-15 minutes or until heated through. You can also use a microwave, but be careful not to dry out the fish.
Freezer Friendly: Yes, you can freeze this dish! Just store in an airtight container for up to 3 months. Thaw in the fridge overnight and gently warm it up before serving.
With this recipe, you not only get a nourishing dish that the whole family will cherish, you also snag a weeknight dinner solution that’s quick, easy, and oh-so-delicious. Enjoy each bite, and dig into something comforting tonight! Follow us on Pinterest for daily meal inspiration.
Baked Cod in Coconut Lemon Cream Sauce
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Stir in the coconut milk, lemon juice, and lemon zest, bring to a gentle simmer, and let thicken for about 5 minutes.
- Pat the cod fillets dry and season with salt and pepper on both sides.
- Nestle the seasoned cod into the sauce in the skillet.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork.
- Carefully remove the skillet from the oven and serve the cod over rice or with roasted vegetables.
- Optionally sprinkle with extra lemon zest and fresh herbs before serving.