Baked Cod Coconut Lemon Cream (Print-Friendly Version)
Flaky cod baked in coconut-lemon cream for a fresh, vibrant meal ready in just half an hour.
# Things You'll Need:
→ Main Ingredients
01 -
1.5 lbs cod fillets (approximately 4 pieces)
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Sauce Ingredients
05 -
1 tablespoon butter
06 -
4 garlic cloves, minced
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
1 cup canned coconut milk (full fat)
09 -
1/4 cup heavy cream
10 -
Juice of 1 lemon
11 -
Zest of 1 lemon
12 -
1 tablespoon Dijon mustard
→ Garnish & Fresh Ingredients
13 -
1 tablespoon chopped fresh parsley or cilantro
14 -
Lemon slices (for garnish)
# Directions:
01 -
Preheat oven to 200°C (400°F). Pat cod fillets dry with a paper towel and season both sides with salt and black pepper.
02 -
In a skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant. Stir in red pepper flakes, coconut milk, heavy cream, lemon juice, lemon zest, and Dijon mustard.
03 -
Reduce heat to medium-low. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.
04 -
Transfer the cod fillets to a baking dish. Pour the coconut lemon cream sauce over the fillets, ensuring they are fully coated. Bake in the preheated oven for 15 to 20 minutes, or until the fish is flaky and cooked through.
05 -
Sprinkle the baked cod with freshly chopped parsley or cilantro. Garnish with lemon slices and serve warm alongside rice or crusty bread.
# Extra Tips:
01 -
Ensure the cod is patted dry so the sauce adheres well during baking.
02 -
Taste the sauce before baking and adjust seasoning if necessary.