If you’re searching for a seafood dish that strikes the perfect balance between comfort and lightness, this baked cod in coconut lemon cream sauce is your answer. With its easy preparation and irresistible flavors, this dish transforms any busy weeknight dinner into something special. Imagine the richness of coconut milk paired with the brightness of fresh lemon—this recipe is both simple and satisfying.
Perfect for those hectic evenings when you’re juggling family activities, work, and everything else, this dish is the no-fuss, flavorful solution. Plus, it’s versatile enough for casual family dinners or when you’re hosting friends.
Why You’ll Love This Baked Cod
- Quick and Easy: This dish comes together in just 35-45 minutes, making it ideal for busy nights when you crave something special but don’t have hours to spend in the kitchen.
- Light and Healthy: Cod is naturally lean and packed with protein, while the coconut milk adds richness without heaviness—perfect for a nutritious meal.
- Simple Ingredients: With just a few basic ingredients that are easy to find at your local grocery store, this recipe proves that delicious meals don’t need to be complicated.
- Restaurant-Quality Flavor: The creamy coconut sauce with a zing of lemon and aromatic ginger turns humble cod into a gourmet dish that feels like it came from your favorite seafood restaurant.
What Type of Cod Should You Use?
For this dish, thick, white cod fillets are ideal. You can use either Pacific or Atlantic cod—both work wonderfully. When selecting fresh cod, look for firm, glossy fillets without any brown spots. Frozen cod fillets are a great alternative, as they are often flash-frozen on the fishing boats and retain their flavor and texture.
To ensure even cooking, try to select fillets that are similar in thickness—about 1 to 1.5 inches works best. If you’re buying at the fish counter, give the cod a quick sniff. It should smell fresh and ocean-like, not fishy.
Substitutions for This Dish
Need to swap some ingredients? Here are a few options to consider:
- Cod Fillets: If cod isn’t available, you can use other mild white fish like halibut, haddock, or pollock. Just keep in mind that the cooking times may vary slightly depending on the thickness of the fish.
- Coconut Milk: Don’t have coconut milk? You can substitute half-and-half with a splash of coconut extract. For a dairy-free option, try cashew cream—simply blend 1 cup of soaked cashews with 1 cup of water until smooth.
- Fresh Ginger: In place of fresh ginger, use 1 teaspoon of ground ginger or 1 teaspoon of ginger paste.
- Fresh Lemon: If fresh lemon isn’t available, use 2 tablespoons of bottled lemon juice. Lime can also be used for a slightly different but equally delicious flavor.
- Olive Oil: You can swap olive oil with any neutral cooking oil like canola or vegetable oil. For an extra coconut flavor, use coconut oil.
What to Serve with Baked Cod
To complement the creamy coconut-lemon sauce, serve your cod with sides that will soak up every drop of that delicious sauce.
- Rice: Jasmine, basmati, or plain white rice are perfect choices to catch the flavorful coconut sauce.
- Steamed or Roasted Veggies: Pair with vegetables like asparagus, broccoli, or green beans for color and balance.
- Cauliflower Rice or Cucumber Salad: For a lighter touch, try cauliflower rice or a simple cucumber salad dressed with rice vinegar—both are great with the tropical coconut and citrus flavors.
Storage Tips
- Leftovers: Store your baked cod and sauce in an airtight container in the fridge for up to 2 days. The coconut sauce may thicken in the fridge, but that’s completely normal.
- Make-Ahead: You can prep the coconut-lemon sauce a day in advance and refrigerate it. When ready to cook, simply pour it over the fresh cod and bake.
- Reheating: To reheat leftovers, warm them in the microwave in 30-second intervals, or place the cod in a covered dish in a 300°F oven for about 10 minutes.
How to Tell When Your Baked Cod Is Done
To check if your cod is perfectly cooked, gently press the thickest part of the fish with a fork—it should flake easily and be opaque all the way through. If you have a meat thermometer, the internal temperature should reach 145°F (63°C).
When done, the coconut cream sauce should be gently bubbling around the edges, and the fish should be moist but not translucent. Keep an eye on the cooking time, as cod cooks quickly and can become tough if overcooked.
Baked Cod in Coconut Lemon Cream Sauce FAQ
- Why does my coconut sauce look curdled when I add lemon juice?
This is completely normal! The acid in the lemon juice reacts with the coconut milk, causing it to thicken or appear curdled. To fix it, simply whisk the sauce vigorously until it smooths out. If you’re concerned, try adding the lemon juice slowly while stirring constantly. - Should I use full-fat or light coconut milk?
Full-fat coconut milk is best for this recipe. It creates a richer, creamier sauce that clings beautifully to the cod. Light coconut milk can make the sauce too thin and watery. - Do I need to remove the skin from the cod before baking?
No need to remove the skin! It helps the fish stay moist during cooking and can easily be removed after baking if you prefer.
Recipe Overview
Preparation Time: 15-20 minutes
Cooking Time: 20-25 minutes
Total Time: 35-45 minutes
Difficulty: Medium
Nutrition (for the whole recipe)
Calories: 800-900
Protein: 90-100g
Fat: 45-55g
Carbohydrates: 20-30g
Ingredients
For the cod:
- 21 oz / 600g cod fillets
- Salt and black pepper, to taste
For the coconut-lemon cream sauce:
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1.2 cups / 300ml coconut milk
- 1 large lemon (juice and zest)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) to ensure it’s ready when the sauce is done.
Step 2: Season the Cod
Season the cod fillets with salt and pepper to enhance the flavor.
Step 3: Prepare the Coconut-Lemon Cream Sauce
Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent. Stir in the ginger and garlic, cooking for an additional minute. Add coconut milk and bring to a simmer. Stir in the lemon juice and zest.
Step 4: Assemble and Bake
Place the seasoned cod in a baking dish and pour the coconut-lemon cream sauce over it. Bake for 20-25 minutes, or until the fish flakes easily with a fork.
Step 5: Serve and Enjoy
Remove from the oven and serve the cod with the rich coconut sauce. Pair with rice or vegetables for a complete meal.
Enjoy this flavorful, light, and easy-to-make baked cod in coconut lemon cream sauce—your perfect weeknight dinner solution!