Description
A flavorful and healthy baked cod recipe featuring tender cod fillets simmered in a rich coconut lemon cream sauce with aromatic garlic, ginger, and fresh citrus zest. Perfect for a tropical-inspired main course that is gluten-free and pescatarian-friendly.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 ounces each)
- Salt and pepper to taste
- 1 teaspoon lemon pepper seasoning (optional)
Sauce
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 1 cup canned full-fat coconut milk
- 1/4 cup heavy cream
- Juice and zest of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Preheat and season: Preheat your oven to 375°F (190°C). Pat the cod fillets dry, then season them evenly with salt, pepper, and lemon pepper seasoning if using. Set aside to let the flavors meld.
- Prepare the coconut lemon cream sauce: Heat olive oil in a medium skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until it softens. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Simmer the sauce: Stir in the coconut milk, heavy cream, lemon juice, and lemon zest. Add red pepper flakes if you want a slight kick. Let the sauce simmer for 3–4 minutes while stirring occasionally, then remove from heat to prevent overcooking.
- Assemble for baking: Lightly grease a baking dish and arrange the seasoned cod fillets inside. Pour the prepared coconut lemon cream sauce evenly over the fish, ensuring each fillet is nicely coated.
- Bake the cod: Place the dish in the preheated oven and bake uncovered for 15–18 minutes, or until the cod is opaque throughout and flakes easily with a fork, signaling it is perfectly cooked.
- Serve and garnish: Carefully spoon some extra sauce over the baked fillets. Sprinkle with freshly chopped parsley or cilantro to add a pop of color and fresh flavor. Serve immediately alongside rice, couscous, or steamed vegetables for a complete meal.
Notes
- For a dairy-free option, substitute the heavy cream with additional coconut milk to maintain creaminess without dairy.
- This recipe also pairs well with other mild white fish varieties like haddock or halibut.
- Adjust the red pepper flakes according to desired spice level or omit if you prefer no heat.
- Use fresh lemon juice and zest for the brightest, most vibrant flavor.
