If you’re ready for a meal that promises vibrant flavor, velvety texture, and just the right touch of tropical sunshine, you’ll adore this Baked Cod in Coconut Lemon Cream Sauce. The flaky, tender cod soaks up the creamy, citrusy sauce with every bite, while coconut milk adds lushness and fresh herbs create a burst of color. Whether it’s a speedy weeknight dinner or a special gathering with friends, this dish delivers both elegance and ease. You’ll find yourself craving it again and again!

Baked Cod in Coconut Lemon Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its harmonious blend of simple ingredients, each playing a starring role. From the rich coconut milk to the zesty kick of lemon and the earthiness from fresh herbs, every element brings something special to the table, making this recipe a joy to create and share.

Cod fillets: The mild, flaky cod is perfect for absorbing flavors and bakes up beautifully tender.
Salt and pepper: Essential for enhancing the natural taste of the fresh fish.
Olive oil: Adds silkiness and helps sauté the aromatics without overpowering the dish.
Onion (finely chopped): Brings a gentle sweetness and depth to the sauce.
Garlic (minced): Boosts the savory aroma and adds warmth to every mouthful.
Canned coconut milk (full-fat): Lends creaminess and a hint of tropical flavor that makes this sauce irresistible.
Fresh lemon juice: Balances the richness with a bright, tangy spark.
Lemon zest: Adds even more vibrant, sunny flavor that lifts the entire dish.
Paprika: Offers subtle heat and a lovely, red-orange hue.
Fresh parsley or cilantro (chopped): Brings a pop of green and fresh herbal flavor.
Lemon slices (optional): For garnish and a beautiful finishing touch.

How to Make Baked Cod in Coconut Lemon Cream Sauce

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish that’s just big enough to hold your cod fillets in a single layer. This ensures your fish will cook evenly, soak up every drop of that incredible sauce, and look picture-perfect when served.

Step 2: Season the Cod

Pat the cod fillets dry with paper towels, then sprinkle both sides generously with salt and pepper. This little step helps the fish retain its moisture and allows the natural flavor of the cod to shine through, supporting all the other rich flavors to come.

Step 3: Sauté the Aromatics

Pour the olive oil into a skillet set over medium heat. Toss in the finely chopped onion and sauté for a couple of minutes until it softens and smells sweet, then add the minced garlic and cook for another 30 seconds. This aromatic foundation will infuse the coconut cream sauce with layers of flavor.

Step 4: Build the Coconut Lemon Cream Sauce

Stir in the full-fat coconut milk, fresh lemon juice, lemon zest, paprika, and chopped herbs. Let everything come to a gentle simmer. As the sauce heats, you’ll notice the aroma turning bright and tropical—that’s when you remove it from the heat so those fresh flavors stay vibrant.

Step 5: Combine and Bake

Pour your coconut lemon cream sauce into the bottom of your prepared baking dish. Nestle the cod fillets right into the sauce and gently spoon some of that goodness over each piece. Pop the dish in the oven and bake for 15 to 18 minutes, just until the fish turns opaque and flakes easily with a fork.

Step 6: Garnish and Serve

Finish your Baked Cod in Coconut Lemon Cream Sauce with a flourish of fresh herbs and a few lemon slices, if you like. This little touch adds color and a whisper of freshness—making every plate downright irresistible.

How to Serve Baked Cod in Coconut Lemon Cream Sauce

Garnishes

A sprinkle of vibrant parsley or cilantro brightens both the taste and the appearance of your Baked Cod in Coconut Lemon Cream Sauce. For extra flair, tuck a few lemon slices along the side of the plate or over the fillets for guests to squeeze and enjoy.

Side Dishes

This dish is craving something that can soak up its luscious sauce! Jasmine rice is a classic pairing for the creamy, citrus-laced coconut sauce. Cauliflower rice is a perfect lighter option, while steamed green beans or garlicky broccolini add crunch and color to round out your meal.

Creative Ways to Present

Try serving the cod over a bed of coconut or turmeric rice for added color and flavor. Or, place the fillets atop sautéed spinach or spiralized zucchini for a modern, gluten-free twist. For an impressive dinner party, divide the sauce and fish into individual baking dishes or small cast-iron pans for a personalized experience.

Make Ahead and Storage

Storing Leftovers

Cool leftover Baked Cod in Coconut Lemon Cream Sauce to room temperature, then cover and refrigerate it in an airtight container. The dish will keep beautifully for up to two days without losing its flavor or texture.

Freezing

If you have extra portions, you can freeze them for a future treat. Lay the baked cod fillets and their sauce in a freezer-safe container; they’ll be safe for up to a month. Just note that the texture of the fish may soften a bit once thawed, but the flavors will still shine.

Reheating

To reheat, place the fish and sauce in an ovenproof dish, cover with foil, and warm gently at 300°F (150°C) for about 12 minutes, or until heated through. Avoid high heat and the microwave if possible, as gentler warming keeps the cod moist and preserves the creamy sauce.

FAQs

Can I substitute another fish for cod?

Absolutely! Halibut or haddock work especially well if you’re out of cod or simply want to experiment. Just adjust the baking time slightly depending on the thickness of the fillets.

Is canned coconut milk necessary, or can I use light coconut milk?

Full-fat canned coconut milk is best for a luxurious, thick sauce. Light coconut milk will work in a pinch, but the sauce will be thinner and less rich, so keep that in mind.

How do I know when the cod is done baking?

You’ll know it’s ready when the fish turns opaque and flakes apart easily with a fork. Overcooking will make the cod tough, so keep an eye on it as it nears the end of the bake time.

Can I make Baked Cod in Coconut Lemon Cream Sauce dairy-free and gluten-free?

This recipe is naturally dairy-free thanks to the coconut milk, and it doesn’t require any flour or breading, making it a wonderful gluten-free main course.

What’s the best way to zest and juice lemons for this recipe?

Use a microplane or fine grater to zest only the bright yellow part of the peel—avoid the bitter white pith. Roll the lemon on the counter before juicing to get the most out of it, and always juice it fresh for the brightest flavor.

Final Thoughts

This Baked Cod in Coconut Lemon Cream Sauce is a celebration of both flavor and simplicity—a dish you’ll be proud to share and savor. Don’t hesitate to bring a little sunshine to your next dinner by giving it a try. Trust me, one bite and you’ll be hooked!

Baked Cod in Coconut Lemon Cream Sauce Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Cod in Coconut Lemon Cream Sauce recipe is a delightful fusion of flavors, combining the mild taste of cod with the richness of coconut milk and the zing of lemon. It’s a perfect dish for a quick and tasty dinner that feels like a tropical escape.

Ingredients

Scale

Cod Fillets:

4 cod fillets (about 6 oz each)
Salt and pepper to taste

Coconut Lemon Cream Sauce:

1 tablespoon olive oil
1/2 small onion (finely chopped)
2 cloves garlic (minced)
1 cup canned coconut milk (full-fat)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley or cilantro (plus more for garnish)
Lemon slices for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Grease a baking dish.
Season the cod: Season cod fillets with salt and pepper.
Prepare the sauce: Sauté onion and garlic, then add coconut milk, lemon juice, zest, paprika, and parsley. Simmer.
Bake: Pour sauce into the dish, add cod, spoon sauce over fish. Bake for 15–18 minutes.
Serve: Garnish with parsley and lemon slices. Serve warm.