This creamy baked cod is a flavorful delight topped with a zesty coconut lemon sauce. It’s healthy, easy to make, and perfect for dinner!
Give it a try—your taste buds will thank you! I love serving it with a side of rice to soak up that yummy sauce. It’s an instant hit at my table! 😊
Key Ingredients & Substitutions
Cod Fillets: Cod is a great choice for a mild flavor and flaky texture. If you’re looking for alternatives, try halibut, tilapia, or salmon to match up with the sauce.
Coconut Milk: Full-fat coconut milk gives that rich creaminess. If you’re watching calories, light coconut milk works too, but it will be less rich. For a non-dairy swap, almond or soy milk is an option, but the flavor will change slightly.
Lemon: The lemon zest and juice add brightness. If you’re out of lemons, lime can work, or even a bit of vinegar to add that necessary acidity.
Olive Oil: I love using olive oil for sautéing onion, but you can use any neutral oil or even butter if you want to enhance the flavor!
How Do I Prepare the Perfect Coconut Lemon Sauce?
The sauce is key to this dish, so pay attention to its creation! Start by sautéing the onions to build a base of flavor. Remember to not rush the heat; medium is perfect for bringing out their sweet taste.
- First, sauté chopped onion until it’s soft (3-4 mins).
- Add minced garlic and cook until fragrant (around 30 seconds).
- Stir in coconut milk with lemon zest and juice, and simmer until slightly thickened (3-4 mins).
- For extra richness, mix in butter off the heat if desired.
This technique ensures the sauce is creamy and flavorful, making your baked cod shine!
How to Make Creamy Baked Cod with Coconut Lemon Sauce
Ingredients You’ll Need:
- 4 cod fillets (about 6 oz each)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup coconut milk (full fat for creaminess)
- Zest and juice of 1 lemon
- 1 tablespoon fresh lemon juice (additional to above)
- 1 teaspoon coconut sugar or honey (optional, to balance acidity)
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
- 1/2 teaspoon paprika (optional)
- 1 tablespoon butter (optional, for extra richness)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus 20 minutes to bake the cod. In total, you’ll have a delicious meal ready in approximately 30 minutes! Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your cod cooks evenly and becomes deliciously flaky!
2. Season the Cod:
Take your cod fillets and lightly season them with salt, pepper, and paprika (if you enjoy a bit of color and flavor). You can set them aside while you prepare the sauce.
3. Sauté the Onions:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it’s soft and translucent, about 3-4 minutes. This step will build a lovely base flavor for your sauce!
4. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic—just until it smells amazing!
5. Make the Coconut Lemon Sauce:
Now, pour in the coconut milk along with the lemon zest and juice. If you’re using coconut sugar or honey, add that too. Stir everything together and let it simmer gently for about 3-4 minutes until it thickens a bit. If you want to add a little more richness, remove the skillet from heat and stir in the butter!
6. Prepare the Baking Dish:
Place the seasoned cod fillets in a baking dish. Pour the delicious coconut lemon sauce evenly over the fish, making sure they’re well coated.
7. Bake the Cod:
Put the baking dish in your preheated oven and bake for 15-20 minutes. You’ll know it’s done when the cod is opaque and flakes easily with a fork. It will smell incredible!
8. Garnish and Serve:
Once baked, take the cod out of the oven and garnish with freshly chopped parsley or cilantro for a touch of color. Serve the cod warm, ideally with steamed rice, quinoa, or some roasted veggies to soak up that wonderful sauce. Enjoy your meal!
Frequently Asked Questions
Can I Use Frozen Cod Fillets?
Absolutely! Just make sure to thaw them completely before cooking. The best way to do this is to place the frozen fillets in the refrigerator overnight or to quick-thaw them in a sealed plastic bag submerged in cold water for about 30 minutes.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can use heavy cream for richness or even almond milk for a lighter option. Do keep in mind that these substitutions will alter the flavor slightly, so adjust based on your taste preferences!
How Can I Store Leftovers?
Store any leftover baked cod in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid reheating in the microwave if you can, as it may dry out the fish.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the coconut lemon sauce and season the cod fillets ahead of time. Just make sure to store them separately in the fridge and combine them right before baking for the best results! You can keep them in the fridge for up to a day.
