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Baked Cod in Coconut Lemon Cream sauce

Baked Cod in Coconut Lemon Cream sauce
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Baked Cod in Coconut Lemon Cream sauce is a creamy, zesty dish that balances tender, flaky cod with a rich, tangy coconut-lemon sauce. This easy-to-make recipe combines fresh ingredients for a healthy, flavorful dinner that is dairy-free, gluten-free, and suitable for the whole family.

Ingredients

Scale

Fish

  • 4 fresh cod fillets (firm, skinless, about 6 oz each)

Sauce

  • 1 cup full-fat coconut milk
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons fresh cilantro or parsley, chopped
  • Optional: 1/4 teaspoon chili flakes

Instructions

  1. Prepare the ingredients: Preheat oven to 375°F (190°C). Pat cod fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt and pepper. Mince the garlic cloves finely and set aside.
  2. Make the coconut lemon cream sauce: In a small saucepan over medium heat, warm olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the coconut milk, stir, then add fresh lemon juice and a pinch of salt. Let the sauce simmer gently for 3-5 minutes until slightly thickened. Taste and adjust seasoning as needed.
  3. Arrange cod in the baking dish: Lightly oil a baking dish and place the seasoned cod fillets evenly inside. Pour the coconut lemon cream sauce generously over the fillets, ensuring each piece is well coated.
  4. Bake until tender: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the sauce bubbles gently around the edges.
  5. Garnish and serve: Remove from oven and sprinkle with chopped fresh herbs and optional chili flakes. Serve immediately for the best flavor and texture.

Notes

  • Choose fresh cod for the best flavor and texture.
  • Do not overbake to keep the fish moist and tender.
  • Use full-fat coconut milk for a rich and creamy sauce.
  • Adjust lemon juice gradually to balance creaminess and brightness.
  • Allow the dish to rest a few minutes after baking to meld flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze cooked cod with sauce for up to 1 month; thaw overnight before reheating.
  • Reheat gently on low heat or in the oven; avoid microwave reheating to prevent texture changes.

Nutrition

Keywords: baked cod, coconut lemon cream sauce, dairy free, gluten free, healthy seafood, easy dinner, creamy fish recipe

Find it online: https://mealsbysarah.com/baked-cod-in-coconut-lemon-cream-sauce/