Tasty Baked Cod in Coconut Lemon Cream Sauce

This Tasty Baked Cod in Coconut Lemon Cream Sauce is a light yet indulgent dish, perfect for a quick dinner or a special occasion. The flaky cod is baked to perfection and served in a luscious coconut lemon cream sauce that’s both tangy and rich, with a touch of heat. This dish is a beautiful balance of flavors that pairs wonderfully with rice or steamed vegetables.

Why You’ll Love This Dish

• Tender Cod: The cod bakes to a tender, flaky texture, soaking up the creamy coconut lemon sauce.
• Creamy & Tangy: The coconut milk adds a silky richness, while the lemon and a hint of spice provide a refreshing tang.
• Quick & Easy: Ready in just 30 minutes, making it perfect for a weeknight meal or a dinner party.
• Flavorful & Light: A rich yet light meal that feels indulgent without being heavy.

Ingredients for Tasty Baked Cod in Coconut Lemon Cream Sauce For the Baked Cod:

• 4 cod fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika (optional, for a little color and flavor)

For the Coconut Lemon Cream Sauce:

• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard (optional, for a little tang)
• 1/2 teaspoon chili flakes or fresh chili (optional, for heat)
• 1 tablespoon fresh parsley or cilantro, chopped (for garnish)

Tools You’ll Need

• Baking dish (9×13 or similar size)
• Skillet or saucepan
• Whisk
• Measuring spoons
• Knife and cutting board

How to Make Tasty Baked Cod in Coconut Lemon Cream Sauce
Step 1: Preheat the Oven Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil or non-stick spray.

Step 2: Prepare the Cod Pat the cod fillets dry with paper towels. Drizzle them with olive oil and season with salt, pepper, and paprika if using. Place the cod fillets in the prepared baking dish and set aside.

Step 3: Make the Coconut Lemon Cream Sauce In a skillet or saucepan, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Add the coconut milk, lemon juice, lemon zest, Dijon mustard (if using), and chili flakes (if you like heat). Stir to combine and bring the sauce to a gentle simmer. Let it cook for about 5-7 minutes, allowing the sauce to thicken slightly.

Step 4: Pour the Sauce Over the Cod Once the sauce has thickened, pour it evenly over the cod fillets. Be sure to coat them well in the creamy sauce.

Step 5: Bake the Cod Transfer the baking dish to the oven and bake for 15-20 minutes, or until the cod flakes easily with a fork and is opaque throughout. The exact cooking time will depend on the thickness of the fillets.

Step 6: Serve and Garnish Remove the cod from the oven and garnish with freshly chopped parsley or cilantro. Serve immediately with the coconut lemon cream sauce poured over the top.

Serving Suggestions

• Serve the baked cod with steamed rice or quinoa to soak up the delicious coconut lemon sauce.
• Pair with a side of roasted vegetables, such as asparagus, broccoli, or carrots.
• For a light salad, try a cucumber and tomato salad with a simple vinaigrette to balance the richness of the sauce.

Tips for the Best Baked Cod

• Use Fresh Cod: Fresh cod fillets work best for this recipe, but you can also use frozen cod. Just make sure to thaw them properly before cooking.
• Adjust the Spice: If you prefer a milder dish, skip the chili flakes or use a small amount to add just a hint of heat.
• Don’t Overcook the Cod: Cod cooks quickly, so keep an eye on it while baking. Overcooking will result in dry fish.

Storage Instructions

• Refrigerator: Store any leftover cod and sauce in an airtight container for up to 2 days.
• Reheat: Reheat gently in the microwave or in a skillet over low heat to avoid overcooking the fish.
• Freezer: This dish is not ideal for freezing due to the texture of the fish and sauce, but you can freeze the coconut lemon sauce separately for up to 1 month. Thaw and reheat before serving.

Frequently Asked Questions (FAQ) Q1: Can I use other types of fish for this recipe? Yes! This recipe works well with other mild white fish such as haddock, tilapia, or snapper.

Q2: Can I make the sauce ahead of time? Yes! You can make the coconut lemon sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before pouring it over the fish.

Q3: Can I make this dish dairy-free? This recipe is already dairy-free if you use olive oil instead of butter, and coconut milk is naturally dairy-free.

Conclusion: A Creamy, Flavorful Fish Dish Tasty Baked Cod in Coconut Lemon Cream Sauce is a simple yet indulgent dish that’s packed with flavor. The delicate cod fillets pair perfectly with the rich, tangy coconut lemon sauce, making it a meal everyone will enjoy. Perfect for a busy weeknight or a special occasion, this recipe will quickly become a favorite in your dinner rotation!

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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Seafood / Tropical Fusion

Nutritional Information (per serving)
Calories: 320
Protein: 24g
Carbohydrates: 10g
Fat: 22g
Fiber: 2g

Enjoy this creamy, zesty baked cod for a delicious and satisfying meal!

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