Tasty Baked Cod in Coconut Lemon Cream Sauce
Tender, flaky cod meets a rich, zesty coconut lemon cream sauce in this unforgettable baked seafood dish. Baked cod in coconut lemon cream sauce is the perfect harmony of mild white fish and bold tropical flavors, finished with a luscious, creamy citrus glaze. It’s light, flavorful, and ready in under 30 minutes—making it ideal for weeknight dinners or impressive weekend meals.
Why This Baked Cod Recipe Stands Ou
- Moist and tender cod that doesn’t dry out
- A rich, tangy coconut lemon sauce that soaks into every bite
- Minimal prep and oven-baked for hands-free cooking
- Dairy-free option thanks to the coconut milk base
- Pairs beautifully with rice, quinoa, or roasted veggies
Ingredients for Baked Cod in Coconut Lemon Cream Sauce
For the Cod:
- 4 cod fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 lemon (zested and sliced)
For the Coconut Lemon Cream Sauce:
- 1 tbsp olive oil or butter
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1½ tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tsp cornstarch mixed with 1 tbsp water (for thickening)
- Fresh chopped parsley or basil, for garnish
How to Make Baked Cod with Coconut Lemon Cream Sauce
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Pat cod fillets dry with a paper towel. Season with salt and pepper on both sides.
- Lightly grease a baking dish with olive oil, then place the cod fillets in a single layer.
- Top each piece with a lemon slice for added moisture and flavor.
2. Make the Coconut Lemon Cream Sauce
- In a skillet over medium heat, add olive oil (or butter).
- Sauté garlic and shallot until soft and fragrant, about 2–3 minutes.
- Pour in the coconut milk and bring to a gentle simmer.
- Stir in lemon juice, lemon zest, red pepper flakes, salt, and pepper.
- Let it simmer for 5–6 minutes, stirring occasionally.
- Mix cornstarch and water in a small bowl and stir into the sauce to thicken.
- Simmer for another 2–3 minutes, until the sauce lightly coats the back of a spoon.
3. Pour and Bake
- Pour the warm coconut lemon cream sauce over the cod fillets in the baking dish.
- Bake uncovered for 12–15 minutes, or until the fish flakes easily with a fork.
- Do not overbake—cod cooks quickly and should remain moist.
4. Garnish and Serve
- Sprinkle with fresh parsley or basil before serving.
- Spoon extra sauce over each fillet.
- Serve with your choice of jasmine rice, wild rice, sautéed spinach, or roasted asparagus.
Tips for the Best Baked Cod
- Use fresh or properly thawed cod for the best texture. Frozen cod must be fully thawed and patted dry.
- For a deeper flavor, marinate the cod in lemon juice and a bit of garlic for 15–20 minutes before baking.
- Don’t skip the lemon zest—it adds brightness that balances the creamy coconut.
Serving Suggestions
Pair your baked cod with:
- Garlic herb rice or coconut rice
- Steamed green beans or broccolini
- Crispy roasted potatoes or quinoa salad
- A side of naan or crusty bread to soak up the sauce
Variations and Substitutes
- Swap cod for haddock, halibut, or tilapia—just adjust cooking time as needed.
- Use light coconut milk for a thinner sauce and lower fat content.
- Add vegetables like cherry tomatoes or baby spinach into the baking dish for an all-in-one meal.
- Spice it up with a dash of cayenne or extra red pepper flakes.
Make It Dairy-Free or Keto-Friendly
This dish is naturally dairy-free, thanks to the coconut milk, and easily adaptable for a keto lifestyle. Simply serve with cauliflower rice or steamed low-carb vegetables for a full keto meal.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat, spooning sauce over the top.
- Avoid microwaving for long periods to preserve texture and flavor.
Frequently Asked Questions
Can I use frozen cod?
Yes, but make sure to fully thaw and pat dry the fish to avoid excess moisture diluting the sauce.
Is coconut milk necessary?
Yes—full-fat coconut milk is key to creating a rich, creamy sauce. You can experiment with dairy-based cream, but the tropical note will be lost.
How do I know the cod is fully cooked?
Cod is ready when it’s opaque white and flakes easily with a fork. Internal temperature should be 145°F (63°C).
Why You’ll Love This Coconut Lemon Cod Recipe
- Flavor-packed yet delicate enough for all palates
- Ready in under 30 minutes
- Comforting, creamy sauce with vibrant lemon
- Perfect for dinner parties or casual weeknights
- Elegant without being complicated
Conclusion: Creamy Cod That Impresses
Baked cod in coconut lemon cream sauce brings together the best of land and sea: zesty citrus, silky coconut, and flaky white fish baked to perfection. It’s the kind of recipe that feels gourmet but is simple enough to whip up after work.
Whether you’re serving it with a glass of chilled white wine or a scoop of herbed rice, this dish proves that healthy and delicious can absolutely go hand in hand.
