Tasty Baked Cod in Coconut Lemon Cream Sauce

Looking for a seafood dish that’s both comforting and light? This baked cod in coconut lemon cream sauce is the answer to your dinnertime dilemma. Getting fish just right can feel like a challenge, especially on busy weeknights when you’re juggling a million things. Between helping with homework and tackling the day’s tasks, the last thing you need is a complicated recipe that requires your constant attention.

That’s where this coconut lemon cod comes in – it’s straightforward to prepare, basically foolproof, and brings together the fresh taste of lemon with the richness of coconut cream in a way that’ll make any weeknight feel special. Plus, it’s the kind of recipe that works just as well for a casual family dinner as it does for having friends over.

What Kind of Cod Should I Use?

For this creamy coconut dish, you’ll want to look for thick, white cod fillets – either Pacific or Atlantic cod will work great.

Fresh cod should look firm and glossy with no brown spots, but don’t worry if you can only find frozen cod fillets, as they’re usually flash-frozen right on the fishing boats and work just as well.

When shopping, try to choose pieces that are similar in thickness (about 1-1.5 inches thick is ideal) so they’ll cook evenly.

If you’re at the fish counter, give the cod a quick sniff – it should smell clean and ocean-fresh with no strong fishy odor, which is always a good sign of freshness.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this fish dish:

• Cod fillets: If cod isn’t available, you can use other mild white fish like halibut, haddock, or pollock. Just keep in mind that cooking times might vary slightly depending on the thickness of your fish.
• Coconut milk: Out of coconut milk? Try using half-and-half mixed with a splash of coconut extract. For a dairy-free option, cashew cream works well too – just blend 1 cup of soaked cashews with 1 cup of water until smooth.
• Fresh ginger: If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead. In a pinch, you can also use ginger paste – about 1 teaspoon will do the job.
• Fresh lemon: No fresh lemon? Use 2 tablespoons of bottled lemon juice, though you’ll miss out on the zest. Lime can work too, giving the dish a slightly different but equally good flavor.
• Olive oil: Feel free to swap olive oil with any neutral cooking oil like canola or vegetable oil. Coconut oil would also work well and add to the coconut flavor.

What to Serve With Baked Cod?

This creamy coconut-lemon cod calls for sides that can soak up that amazing sauce while keeping things light and fresh.

Rice is my go-to choice – whether it’s jasmine, basmati, or plain white rice, it’s perfect for catching every drop of the coconut sauce.

A side of steamed or roasted veggies like asparagus, broccoli, or green beans adds nice color and keeps the meal balanced.

For something a bit different, try serving it over cauliflower rice or with a simple cucumber salad dressed with rice vinegar – both options work really well with the tropical coconut and citrus flavors in the dish.

Storage Instructions

Keep Fresh: Got leftovers? Place your baked cod and sauce in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days. The coconut sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal!

Make Ahead: You can prep the coconut lemon sauce up to a day ahead and store it in the fridge. When you’re ready to cook, just pour it over the fresh cod and bake. This is super handy when you’re planning a dinner party or want to save time on busy weeknights.

Warm Up: To enjoy your leftover cod, gently heat it in the microwave in 30-second intervals until just warm, or place it in a covered dish in a 300°F oven for about 10 minutes. Try not to overheat it, as fish can get a bit tough when reheated too much.

 

How to Know When the Baked Cod is Done

The best way to check if your cod is cooked through is to gently press the thickest part with a fork – it should flake easily and be opaque all the way through.

If you’re using a meat thermometer, the internal temperature should reach 145°F (63°C).

The coconut cream sauce should be gently bubbling around the edges of the fish, and when you flake the cod, it should be moist but not translucent.

Keep in mind that cod cooks quickly, and it’s better to check a minute too early than too late since overcooked fish can become tough and rubbery.

Baked Cod in Coconut Lemon Cream Sauce FAQ

Why does my coconut sauce look curdled when I add lemon juice?

This is completely normal and happens because of the acid in the lemon juice reacting with the coconut milk. I’ve found that whisking the sauce vigorously for a minute or two will help it come back together smoothly. If you’re still concerned, try adding the lemon juice very gradually while stirring constantly.

Should I use full-fat or light coconut milk?

I always recommend using full-fat coconut milk for this recipe. The higher fat content creates a richer, creamier sauce that clings better to the fish. Light coconut milk tends to make the sauce too thin and watery, which isn’t what we want for this dish.

Do I need to remove the skin from the cod before baking?

No, you don’t need to remove the skin before baking. The skin actually helps keep the fish moist during cooking and will easily separate from the flesh once it’s done. If you prefer to eat the fish without skin, it will slide right off after baking.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 45-55 g
• Carbohydrates: 20-30 g

Ingredients

For the cod:

• 21 oz / 600 grams of cod fillets
• Salt and black pepper, to taste

For the cream sauce:

• 2 tablespoons of olive oil
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 crushed garlic cloves
• 1.2 cups / 300 milliliters of coconut milk
• 1 large organic lemon (juice and zest)

Step 1: Preheat the Oven

Start by preheating your oven to 180°C (350°F).

This ensures that the oven is ready for baking the cod once the sauce is prepared.

Step 2: Season the Cod

• 21 oz / 600 grams of cod fillets
• Salt and black pepper, to taste

Season the cod fillets with salt and pepper to taste.

Make sure each fillet is evenly coated with the seasoning to enhance the flavor of the fish.

Step 3: Prepare the Coconut-Lemon Cream Sauce

• 2 tablespoons of olive oil
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 crushed garlic cloves
• 1.2 cups / 300 milliliters of coconut milk
• 1 large organic lemon (juice and zest)

In a large skillet, heat some olive oil over medium heat.

Add the finely sliced onion and sauté until it becomes translucent.

Stir in the grated ginger and crushed garlic, cooking for an additional minute until the aroma is released.

Pour in the coconut milk and bring the mixture to a gentle simmer.

Add the zest and juice of the lemon to the coconut milk mixture, stirring well to combine the flavors.

Step 4: Assemble and Bake the Dish

Place the seasoned cod fillets in a baking dish, arranging them in a single layer.

Pour the prepared coconut-lemon cream sauce over the top of the cod fillets, ensuring they are well covered.

Transfer the baking dish to the preheated oven and bake for 20-25 minutes.

The cod is ready when it is cooked through and flakes easily with a fork.

Step 5: Serve and Enjoy

Once the cod is done baking, remove it from the oven.

Serve the baked cod with the rich sauce drizzled over the top.

Enjoy your delicious and aromatic lemon-coconut baked cod, perhaps with a side of rice or vegetables to complete the meal.