Baked Cod in Coconut Lemon Cream Sauce Recipe

If you’ve ever craved a dreamy dinner you can prep, bake, and plate in under an hour, this baked cod in coconut lemon cream sauce is your answer. It’s everything you want in A Quick and Flavorful Weeknight Dinner: light, creamy, zesty, and so satisfyingly simple, yet it looks (and tastes) like something you’d order at a fancy seaside bistro. The velvety coconut sauce is brightened with tangy lemon and just enough ginger heat, clinging to juicy cod perfectly baked until it flakes at the touch of a fork. This is a recipe you’ll find yourself turning to again and again for flavor, ease, and just a smidge of kitchen magic.

Ingredients You’ll Need

Every ingredient in this dish is thoughtfully chosen to create maximum flavor with minimal fuss. From tender cod to vibrant lemon and creamy coconut milk, you only need a handful of staples, but each one plays a starring role by adding depth, brightness, or that lush, silky texture to Baked Cod in Coconut Lemon Cream Sauce .

• Cod fillets (21 oz / 600g): Mild, flaky, and the perfect canvas for soaking up zesty, creamy flavors.
• Salt and black pepper: Essential for bringing out the natural sweetness in the cod and balancing the richness of the sauce.
• Olive oil (2 tbsp): Adds silkiness to the sauce and a subtle fruity note while ensuring your aromatics are beautifully softened.
• Onion (1 medium, thinly sliced): Builds a sweet, savory backbone for the creamy sauce and adds a lovely bite.
• Fresh ginger (1 tbsp, grated): Infuses the sauce with gentle warmth and zip; don’t skip it if you love bright, lively flavors!
• Garlic cloves (2, crushed): Offer up their irresistible, aromatic punch, mingling with ginger and onion for depth.
• Coconut milk (1.2 cups / 300ml): Makes the sauce luxuriously creamy and ties together all the other flavors.
• Lemon (1 large, juice and zest): Introduces a gorgeous, sunny tang that cuts through the richness and lifts every bite.

How to Make Baked Cod in Coconut Lemon Cream Sauce

Step 1: Preheat the Oven

Before you start, preheat your oven to 180°C (350°F). This way, it’s ready to go as soon as your sauce has finished bubbling away. Getting your oven nice and hot is a little thing, but it’s the secret to gently baked, juicy cod—never dry or rubbery.

Step 2: Season the Cod

Take those gorgeous cod fillets, pat them dry, and sprinkle both sides with salt and black pepper. This straightforward step doesn’t just season the surface, it seasons every bite. It primes the fish to welcome the sauce, locking in juiciness and flavor so your baked cod shines.

Step 3: Prepare the Coconut-Lemon Cream Sauce

Time to build the flavor base! Warm up your olive oil in a medium skillet over medium heat, then add those onions. Sauté until soft, translucent, and sweet-smelling—about 5 minutes. Next, tumble in the grated ginger and crushed garlic, letting their fragrance bloom for a minute. Pour in the coconut milk and give it a good stir before bringing it to a gentle simmer. Lastly, stir in your lemon juice and zest. The sauce now becomes creamy, citrusy, slightly spicy, and oh-so-aromatic—it’s pure weeknight dinner gold!

Step 4: Assemble and Bake

Nestle those seasoned cod fillets in a baking dish, ideally in a single layer. Pour the coconut-lemon cream sauce all over, making sure every piece of fish gets a generous coat. Pop it in your hot oven and bake for 20-25 minutes, until the cod flakes easily with a fork. The kitchen will smell incredible, and you’ll know you’re minutes away from Baked Cod in Coconut Lemon Cream Sauce .

Step 5: Serve and Enjoy

Remove your bubbling, aromatic cod from the oven. Spoon plenty of that beautiful sauce over the fillets, and get ready for a restaurant-quality meal in your own kitchen. Pair it with basmati rice or bright green veg, then sit back and soak in the compliments!

How to Serve Baked Cod in Coconut Lemon Cream Sauce

Garnishes

This dish loves a little flourish! Brighten it up with extra lemon zest, a sprinkle of chopped fresh parsley, or some thinly sliced scallions for color and crunch. Toasted coconut flakes are also a stellar match for the tropical notes in the sauce, taking your Baked Cod in Coconut Lemon Cream Sauce to the next level.

Side Dishes

Keep it simple and let the cod take center stage! Steamed jasmine or basmati rice works wonders for soaking up the sauce, or try fluffy quinoa for something lighter. For extra veggies, go with crisp-tender steamed broccolini, snap peas, or roasted carrots tossed in olive oil and lemon.

Creative Ways to Present

Feeling playful? Serve the cod fillets over a bed of sautéed spinach or nestle them into shallow bowls with a generous ladle of sauce. For a dinner party version, portion the cod into smaller pieces and serve atop toasted crostini or inside lettuce cups—making Baked Cod in Coconut Lemon Cream Sauce perfect for entertaining too.

Make Ahead and Storage

Storing Leftovers

Any leftover cod and sauce should be cooled and transferred to an airtight container before popping into the fridge. It’ll keep fresh and tasty for up to 2 days, making tomorrow’s lunch a delicious no-brainer!

Freezing

While the coconut cream sauce freezes well, tender fish can get a bit crumbly after thawing. If you do freeze, place the cod and sauce in a freezer-safe container and eat within 1 month for best texture and flavor. Thaw overnight in the fridge for gentle reheating.

Reheating

To reheat, gently warm the cod and sauce together in a covered skillet over very low heat—just until heated through. Microwaving can work in a pinch, but a gentle stovetop approach preserves the delicate texture of the fish for another round of Baked Cod in Coconut Lemon Cream Sauce .

FAQs

Can I use frozen cod for this recipe?

Absolutely! Just make sure to thaw your frozen cod fillets completely and pat them dry before seasoning, so the baked fish stays juicy and the sauce doesn’t get watery.

What can I substitute for coconut milk if I don’t have any?

No coconut milk? Try using heavy cream for richness, or a mixture of Greek yogurt and a splash of milk for a lighter touch. The flavor will be different, but still deliciously creamy and tangy.

How do I know when the cod is cooked through?

The cod is done when it’s opaque all the way through and flakes easily with a fork. If you like to be precise, it should reach an internal temperature of 145°F (63°C).

Can I add vegetables directly to the baking dish?

Definitely! Add thinly sliced bell peppers, zucchini, or cherry tomatoes to the baking dish alongside the cod. They’ll cook beautifully in the sauce without extra steps.

Is this recipe spicy?

Nope! The ginger offers aromatic warmth but not real heat. If you want a touch of spice, a pinch of red pepper flakes or a dash of hot sauce stirred into the sauce would fit right in.

Final Thoughts

There’s something so satisfying about pulling off Baked Cod in Coconut Lemon Cream Sauce that delivers big flavor without big effort. If you’re craving a cozy, citrusy fish dish that comes together in one pan and dazzles everyone at the table, give this baked cod in coconut lemon cream sauce a try—you won’t be disappointed!

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