Tasty Baked Cod Coconut Lemon

This coconut lemon cream sauce transforms simple cod fillets into an impressive yet effortless dinner. The tropical flavors create a silky bath for the fish to bake in, resulting in perfectly moist cod that absorbs all those wonderful aromatics.

I discovered this recipe during a beachside vacation when a local chef shared his secret for the most tender fish. Now it's become my go to impressive dinner when entertaining friends who think cooking seafood is complicated.

Ingredients

• Fresh cod fillets: choose thick center cut pieces for the best texture and most even cooking
• Full fat coconut milk: provides the rich creamy base that keeps the fish moist while baking
• Fresh lemon juice: brightens the sauce and cuts through the richness of the coconut milk
• Minced garlic: infuses the sauce with aromatic depth
• Salt and pepper: enhances all the flavors and seasons the fish properly
• Fresh cilantro: adds a pop of color and fresh herbal notes to finish the dish

Step-by-Step Instructions

Prepare the oven and baking dish:

Start by preheating your oven to 375°F. Take a moment to properly grease your baking dish to prevent any sticking. A light coating of olive oil or cooking spray works perfectly.

Season the cod:

Pat the cod fillets dry with paper towels first this helps the seasoning stick and promotes better browning. Season both sides generously with salt and freshly cracked black pepper, then arrange them in a single layer in your prepared baking dish.

Create the coconut lemon sauce:

In a mixing bowl, combine the coconut milk and lemon juice slowly so they incorporate smoothly. Add the minced garlic and an additional pinch of salt to taste. Whisk until everything is well combined and the sauce has a uniform creamy appearance.

Coat the fish:

Pour the coconut lemon mixture evenly over the cod fillets, making sure each piece is well covered. Tilt the baking dish slightly to help the sauce reach under the fillets for maximum flavor infusion.

Bake to perfection:

Place the dish in your preheated oven and bake for 20 to 25 minutes. The cod is done when it flakes easily with a fork and has reached an internal temperature of 145°F. The sauce will be bubbling gently around the edges.

Garnish and serve:

Remove from the oven and let rest for 3 minutes. Sprinkle fresh cilantro leaves over the top just before bringing it to the table for a beautiful presentation and fresh flavor contrast.

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The secret to this dish is definitely the full fat coconut milk. I learned from experience that light versions just dont create that luxurious sauce that makes this recipe special. When my daughter first tried this dish, she claimed it was better than any restaurant fish she had ever tasted, which made this home cook incredibly proud.

Perfect Pairings

This coconut lemon cod works beautifully alongside simple steamed jasmine rice that soaks up all that delicious sauce. For a low carb option, cauliflower rice provides the same sauce absorbing quality without the extra carbs. A simple green salad with a light vinaigrette offers a refreshing contrast to the rich cream sauce.

Storage and Reheating

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 300°F oven covered with foil until just warmed through about 10 minutes. Avoid microwaving as it can make the fish rubbery and cause the sauce to separate. The coconut sauce may thicken when chilled which is completely normal.

Customizing Your Dish

Feel free to make this recipe your own by adding complementary flavors. A teaspoon of curry powder transforms it into a subtle curry dish. Sliced bell peppers or cherry tomatoes can be added to the baking dish for extra vegetables and color. If cod isnt available, this sauce works wonderfully with other white fish like haddock, halibut, or even salmon for a richer flavor profile.

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Frequently Asked Questions

→ How do you ensure cod stays tender when baking?

Season the cod and avoid overbaking. Cook until it flakes easily with a fork, usually around 20-25 minutes at 375°F (190°C).

→ Can I substitute coconut milk with another ingredient?

Yes, you can use heavy cream or almond milk, but the flavor will differ. Coconut milk offers a unique tropical richness.

→ What side dishes pair well with this baked cod?

Serve it with steamed rice, quinoa, or a fresh green salad for a balanced, flavorful meal.

→ Can I use frozen cod fillets?

Yes, just ensure they are fully thawed and pat them dry before seasoning and baking to avoid excess moisture.

→ How can I enhance the lemon flavor in this dish?

Add lemon zest to the sauce or garnish with thin lemon slices for an extra citrusy kick.