Print

Baked Coconut Lemon Cod Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 86 reviews

This Baked Cod Coconut Lemon recipe is a flavorful and healthy dish featuring tender cod fillets baked in a creamy, tangy coconut lemon sauce infused with aromatic garlic, ginger, and vibrant bell peppers. Perfectly seasoned and lightly spiced with turmeric and red pepper flakes, this meal is an easy weeknight winner that pairs wonderfully with rice or quinoa for a complete nutritious dinner.

Ingredients

Seafood

  • 1.5 lbs Cod fillets, skinless

Sauce & Aromatics

  • 1 can (13.5 oz) Full-fat Coconut Milk
  • 1/4 cup Lemon juice, freshly squeezed
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tbsp Soy sauce (low sodium)
  • 1 tsp Turmeric powder
  • 1/2 tsp Red pepper flakes (optional, for heat)
  • Salt and black pepper to taste

Vegetables & Garnish

  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1/2 cup Scallions, chopped
  • 1/4 cup Cilantro, chopped

Serving

  • Lemon wedges, for serving
  • Cooked rice or quinoa, for serving (optional)

Instructions

  1. Preheat: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cod evenly.
  2. Prep Cod: Pat the cod fillets dry with paper towels to remove excess moisture, then season lightly with salt and black pepper on both sides for balanced flavor.
  3. Prep Vegetables: Wash and thinly slice the red and yellow bell peppers, mince the garlic, grate the fresh ginger, and chop the scallions and cilantro for garnish.
  4. Sauté Aromatics: Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant to build a flavor base.
  5. Add Bell Peppers: Add the sliced red and yellow bell peppers to the skillet, sauté for 5-7 minutes until slightly softened, stirring occasionally to prevent sticking.
  6. Coconut Lemon Sauce: Pour in the coconut milk and freshly squeezed lemon juice. Add soy sauce, turmeric powder, and optional red pepper flakes. Stir well and bring the mixture to a simmer to blend the flavors.
  7. Season: Taste the sauce and adjust seasoning with salt, pepper, lemon juice, or more red pepper flakes to your preference.
  8. Arrange Cod: Gently place seasoned cod fillets evenly spaced on top of the coconut lemon sauce in the skillet, ensuring they are partially submerged to cook evenly.
  9. Bake: Transfer the skillet or baking dish to the preheated oven and bake for 12-15 minutes, or until the cod flakes easily with a fork and is fully cooked.
  10. Broil (Optional): For a slightly browned top, broil the cod for an additional 1-2 minutes. Watch carefully to avoid burning.
  11. Garnish: Remove the skillet from the oven and sprinkle the dish with chopped scallions and cilantro for freshness and color.
  12. Serve: Serve the baked cod hot over cooked rice or quinoa with lemon wedges on the side for added zest and a complete meal.

Notes

  • Ensure the cod is skinless and fresh or properly thawed if previously frozen for the best texture.
  • Use a cast iron or oven-safe skillet to seamlessly transition from stovetop to oven.
  • Adjust red pepper flakes according to your spice tolerance; omit for a milder dish.
  • For a lower-fat version, you may substitute full-fat coconut milk with light coconut milk, though it will affect creaminess.
  • Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.

Find it online: https://ameliameals.com/baked-coconut-lemon-cod-recipe/