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Creamy Lemon Coconut Baked Cod Recipe

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4.5 from 74 reviews

This Quick & Creamy Lemon Coconut Baked Cod is a healthy and delicious weeknight dinner featuring tender cod fillets baked in a rich coconut milk sauce infused with fresh lemon, garlic, and ginger. With simple ingredients and minimal prep, it offers a creamy, tangy, and aromatic flavor that pairs perfectly with rice or steamed vegetables.

Ingredients

Fish and Seasoning

  • 4 fillets (6 oz each) thick, white cod
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Sauce

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod.
  2. Season the cod: Generously season both sides of the cod fillets with sea salt and freshly ground black pepper. Set aside to allow the seasoning to meld.
  3. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
  4. Add garlic and ginger: Stir in the minced garlic and grated fresh ginger. Continue cooking for about 1 minute until fragrant, making sure not to burn the garlic.
  5. Prepare the coconut lemon sauce: Pour in the full-fat coconut milk, fresh lemon juice, and lemon zest. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 2-3 minutes to develop the flavors.
  6. Place cod in sauce: Carefully nestle the seasoned cod fillets into the simmering coconut lemon cream sauce, ensuring the fish is partially submerged in the sauce.
  7. Bake the cod: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. Adjust baking time based on the thickness of your fillets.
  8. Serve and garnish: Serve the cod immediately with extra sauce spooned over each fillet. Garnish with fresh herbs such as cilantro or parsley and a wedge of fresh lemon if desired.

Notes

  • Use fresh lemon juice for the best citrus flavor.
  • Make sure the skillet or Dutch oven used is oven-safe to transfer from stovetop to oven.
  • Adjust baking time depending on cod fillet thickness to avoid overcooking.
  • Can be served with steamed rice, quinoa, or roasted vegetables for a complete meal.
  • For a lighter option, use light coconut milk, though full-fat gives creamier results.

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