Baked Cod in Coconut Lemon Cream Sauce is a delightful dish that brings together the flavors of the ocean and tropical ingredients. The tender cod fillets soak up a creamy, zesty sauce made from coconut milk, fresh lemon, and aromatic spices. This meal is not only delicious but also simple to prepare, making it a great option for both busy weeknights and special occasions. Served with a side of jasmine rice, this recipe guarantees a satisfying and flavorful dinner. The combination of fresh herbs and citrus will elevate your dining experience, leaving everyone asking for seconds.
Cooking doesn’t have to be complicated, and this recipe proves that you can create an impressive meal without much effort. With just a few steps, you can achieve a perfectly baked fish that will shine on your dinner table. Let’s dive into why you’ll love this vibrant dish!
Why You’ll Love This Baked Cod in Coconut Lemon Cream Sauce
This Baked Cod in Coconut Lemon Cream Sauce is not only easy to make but also packed with flavor. The combination of coconut milk and lemon brightens the cod’s taste, creating a delicious balance. The dish is healthy, providing lean protein from the fish while incorporating tasty ingredients like ginger and garlic. It’s perfect for those looking for a light yet satisfying meal. Plus, the creamy sauce adds a comforting touch that everyone will enjoy. You’ll soon find it becoming a family favorite!
How to Make Baked Cod in Coconut Lemon Cream Sauce
Ingredients You’ll Need
- 4 cod fillets (6-ounce each, fresh or properly thawed)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 13.5 ounces coconut milk (full-fat, 1 can)
- 1 lemon (juiced and zested)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- Lemon slices (for garnish)
- Cooked jasmine rice (for serving, optional)
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) to ensure a hot environment for even cooking.
- Season the cod fillets with salt and pepper on both sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering but not smoking.
- Place cod fillets in the skillet and sear for 2 minutes on each side until lightly golden. Remove from skillet and set aside.
- In the same skillet, add coconut milk, lemon juice, lemon zest, garlic, and ginger. Stir well to combine.
- Add fish sauce, brown sugar, and soy sauce to the skillet. Stir and bring to a gentle simmer.
- Whisk in the cornstarch mixture to thicken the sauce slightly. Stir until smooth and coating the back of a spoon.
- Return the seared cod fillets to the skillet, spooning sauce over the top of each piece.
- Transfer skillet to preheated oven and bake for 10-12 minutes or until fish is cooked through and flakes easily with a fork.
- Garnish with fresh cilantro and lemon slices before serving. Serve with jasmine rice if desired.
How to Serve Baked Cod in Coconut Lemon Cream Sauce
Serve this dish hot from the oven with a generous scoop of creamy sauce over the cod. Pair it with fluffy jasmine rice to soak up the extra sauce, making every bite flavorful. A light salad on the side can complement the meal well, adding freshness.
How to Store Baked Cod in Coconut Lemon Cream Sauce
To store leftovers, let the cod cool completely, then place it in an airtight container in the refrigerator. It will keep for up to 2 days. Reheat gently in the oven or microwave until warmed through.
Tips for the Best Baked Cod in Coconut Lemon Cream Sauce
- Select fresh cod for the best texture and flavor. If using frozen, ensure it’s fully thawed before cooking.
- Don’t skip the searing step, as it gives the fish a nice color and helps lock in moisture.
- Taste the sauce before serving; adjust seasoning if needed with salt or more lemon juice.
Recipe Variations
You can customize this recipe by adding vegetables like bell peppers or snap peas to the sauce during cooking. For a spicy twist, add red pepper flakes or diced chili peppers for some heat.
Frequently Asked Questions (FAQs)
Can I use a different type of fish?
Yes, you can use other white fish like tilapia or haddock. Just adjust the cooking time if the fillets are thicker or thinner.
Can I make this dish dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut milk. Ensure all other ingredients are also dairy-free.
What can I serve with this dish?
Besides jasmine rice, you can serve it with quinoa or steamed vegetables for a complete meal. A light salad would also pair well.