This baked cod in coconut lemon cream sauce is bright, creamy, and easy to make. The sauce smells of fresh lemon and garlic, and the coconut adds a silky, slightly sweet finish that pairs beautifully with mild cod. Serve it with rice or steamed vegetables for a light weeknight dinner. For an easy starter that complements this meal, try a creamy appetizer to begin the menu: creamy Boursin cheese appetizer.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18 minutes (bake time 15–20 minutes; average used)
- Total Time: 28 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 230 kcal
- Protein: 20 g
- Carbohydrates: 2 g
- Fat: 15 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 380 mg
Why Make This Baked Cod in Coconut Lemon Cream Sauce
This dish is fast, flavorful, and forgiving. The coconut lemon cream gives a silky mouthfeel and a bright citrus tang. Cod stays tender and flaky while soaking up the sauce. The recipe uses simple pantry ingredients and takes under 30 minutes from start to finish. You get clean, fresh flavors with a touch of richness — perfect for busy weeknights or a light dinner with friends.
How to Make Baked Cod in Coconut Lemon Cream Sauce
This section explains the main steps at a glance: prepare the fish, whisk the sauce, arrange everything in a baking dish, then bake until flaky. Keep the cod dry before seasoning so the sauce clings better. Use full-fat coconut milk for a richer sauce or light coconut milk for fewer calories.
Ingredients:
- 4 cod fillets
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels to remove excess moisture. Place them on a plate and season both sides lightly with salt and pepper.
Step 2: Mixing
In a bowl, whisk together 1 cup coconut milk, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 2 cloves minced garlic until smooth. Taste and add a pinch more salt or lemon if you want a brighter flavor.
Step 3: Cooking
Drizzle 1 tablespoon olive oil in a baking dish and place the seasoned cod fillets in a single layer. Pour the coconut lemon sauce evenly over the fillets. Bake for 15–20 minutes, or until the cod is cooked through and flakes easily with a fork. Check at 15 minutes to avoid overcooking.
Step 4: Finishing
Garnish the baked cod with chopped fresh parsley before serving. Let the dish rest for a minute so the sauce settles, then spoon some sauce over each fillet and serve.
How to Serve Baked Cod in Coconut Lemon Cream Sauce
Serve over steamed jasmine rice or fluffy quinoa to soak up the sauce. Lightly sautéed green beans, asparagus, or a crisp salad make a fresh side. For a special dinner, pair with roasted baby potatoes and a chilled white wine like Sauvignon Blanc. Top with extra lemon zest or a squeeze of lemon for an extra citrus kick.
How to Store Baked Cod in Coconut Lemon Cream Sauce
- Refrigerator: Store cooled, covered leftovers in an airtight container for up to 2 days. Reheat gently in a low oven (300°F / 150°C) or in a covered skillet over low heat to avoid drying the fish.
- Freezing: Fish in sauce can be frozen, but texture changes. Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Tip: If the sauce separates after cooling, whisk in a little warm water or a splash of coconut milk while reheating to smooth it out.
Expert Tips for Perfect Baked Cod in Coconut Lemon Cream Sauce
- Pat the fillets dry: Removing surface moisture helps the seasoning stick and prevents a watery sauce.
- Use similar-size fillets: They cook evenly when they are close in thickness.
- Avoid overbaking: Check at 12–15 minutes if your fillets are thin. Cook until the fish flakes easily with a fork.
- Choose full-fat coconut milk for a richer, silkier sauce. Use light coconut milk to cut calories.
- Taste and adjust: Lemon and salt levels can change the dish. Add more lemon juice for brightness or a pinch of sugar if your coconut milk tastes very bitter.
- Add texture: Toasted breadcrumbs or chopped toasted almonds sprinkled on top add crunch.
- Finish with fresh herbs: Parsley or cilantro brightens the dish before serving.
Delicious Variations
- Spicy Kick: Add 1/4–1/2 teaspoon red pepper flakes or sliced fresh chili to the sauce for heat.
- Herbs & Citrus: Replace parsley with chopped cilantro and add a little lime zest for a Mexican twist.
- Tomato Basil: Stir in halved cherry tomatoes and fresh basil before baking for a light tomato sauce.
- Creamy Parmesan: Stir in 2 tablespoons grated Parmesan to the sauce for a richer, slightly cheesy flavor.
- Coconut Shrimp: Use shrimp instead of cod and reduce bake time to 8–10 minutes for a quick seafood variation.
Frequently Asked Questions
Q: Can I use frozen cod fillets?
A: Yes. Thaw fully in the fridge overnight and pat dry before seasoning. If slightly frozen, add a few extra minutes to the bake time but avoid overcooking.
Q: Can I make this dairy-free?
A: Yes. The recipe uses coconut milk instead of dairy cream, so it is naturally dairy-free. Use olive oil or a dairy-free butter for flavor if you want.
Q: How do I know when cod is done?
A: The fish is done when it flakes easily with a fork and the flesh is opaque. Internal temperature around 145°F (63°C) is safe for fish.
Q: Can I prepare the sauce ahead of time?
A: Yes. Whisk the coconut lemon sauce up to one day ahead and keep refrigerated. Pour over the fish and bake when ready.
Q: What if the sauce is too thin?
A: Simmer the sauce gently on the stove for a few minutes before pouring it over the fish to reduce and thicken. Or stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and heat until it thickens.
Q: Is cod the only fish that works?
A: No. Use other firm white fish like haddock, pollock, halibut, or sea bass. Adjust bake time according to thickness.
Q: Can I add vegetables to the baking dish?
A: Yes. Add quick-cooking vegetables like cherry tomatoes, thin asparagus, or sliced zucchini around the fillets. Toss them lightly in oil and season before baking.
Conclusion
This baked cod in coconut lemon cream sauce is simple, bright, and creamy — a great weeknight dish that feels special. The sauce is silky and fragrant, the cod stays tender, and the whole meal comes together in under 30 minutes. For another creamy lemon-cod idea and extra inspiration, see this complementary recipe for a similar lemony baked cod: Creamy Lemon Garlic Baked Cod – Kit’s Kitchen. Enjoy the fresh flavors and happy cooking!
Print
Baked Cod in Coconut Lemon Cream Sauce
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
A bright and creamy baked cod dish in coconut lemon cream sauce that’s easy to make and perfect for a weeknight dinner.
Ingredients
- 4 cod fillets
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season with salt and pepper.
- In a bowl, whisk together coconut milk, lemon juice, lemon zest, and minced garlic until smooth. Adjust seasoning with salt or lemon as desired.
- Drizzle olive oil in a baking dish, arrange the cod fillets in a single layer, and pour the sauce over them. Bake for 15–20 minutes until cooked through and flaky.
- Garnish with fresh parsley and let rest for a minute before serving.
Notes
For added texture, top with toasted breadcrumbs. Serve with rice or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
