Baked Cod in Coconut Lemon Cream Sauce – Light, Luscious & Full of Flavor!
This Baked Cod in Coconut Lemon Cream Sauce is a fresh and elegant seafood dish that’s surprisingly simple to make. Tender cod fillets are baked in a silky coconut cream sauce infused with bright lemon and garlic, creating a light yet luxurious flavor profile. Perfect for weeknight dinners, special occasions, or when you want something healthy and satisfying. Gluten-free, dairy-free, and packed with tropical flair!
Equipment
- Baking dish (9x13 inch)
- Foil
- Saucepan
- zester
- Knife and cutting board
- Measuring Cups and Spoons
- Whisk or spoon
Ingredients
- 4 cod fillets (6 oz each), thick cut
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- ½ tsp dried thyme
- ½ tsp dried basil
- Salt and pepper to taste
- Optional: ¼ tsp chili flakes, ½ tsp turmeric, ½ tsp ground coriander
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare sauce: In a saucepan, heat olive oil over medium. Sauté garlic and ginger until fragrant. Add coconut milk, lemon juice, zest, soy sauce, herbs, and optional spices. Simmer gently for 5–7 minutes.
- Season cod with salt and pepper. Place fillets in a baking dish.
- Pour sauce over cod. Cover with foil and bake for 15 minutes.
- Uncover and bake an additional 10–15 minutes, until cod flakes easily.
- Serve hot with your choice of sides, spooning extra sauce over top.
Notes
- Use thick fillets for even cooking and better texture.
- Zest lemon before juicing to retain oils.
- Full-fat coconut milk is essential for creaminess—avoid light versions.
- Sauce can be made ahead and refrigerated for up to 2 days.
- Reheat gently with a splash of coconut milk to maintain texture.
- Try with salmon or halibut for variation.
- Taste sauce before baking to adjust seasoning.