Baked Cod in Coconut Lemon Cream Sauce – Light, Creamy & Full of Flavor
This Baked Cod in Coconut Lemon Cream Sauce is a light yet luxurious seafood dish! Tender cod fillets are baked to perfection and topped with a silky coconut milk sauce infused with fresh lemon juice, garlic, and herbs. It’s dairy-free, easy to make, and perfect for weeknight dinners or elegant entertaining.
Equipment
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 4 cod fillets (6 oz each, fresh or thawed)
- 1 cup full-fat coconut milk
- ½ cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- 1 tbsp soy sauce
- ½ tsp dried thyme
- ½ tsp dried basil
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, whisk together coconut milk, cream, lemon juice, zest, garlic, ginger, olive oil, soy sauce, thyme, and basil.
- Pat cod fillets dry and season both sides with salt and pepper.
- Arrange fillets in the baking dish and pour sauce over them.
- Bake uncovered for 20–25 minutes, until cod flakes easily with a fork.
- Garnish with chopped parsley and serve immediately.
Notes
- Dairy-Free Option: Use coconut cream instead of heavy cream.
- Spicy Variation: Add chili flakes or jalapeños to the sauce.
- Citrus Swap: Lime juice and zest offer a sharper tropical flavor.
- Fish Substitutes: Haddock, halibut, or tilapia work well.
- Serving Ideas: Pair with rice, quinoa, or roasted vegetables.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in oven or microwave with a splash of coconut milk.
- Avoid Freezing: Sauce may separate once baked.