Baked Cod in Coconut Lemon Cream Sauce
A comforting and creamy baked cod recipe with a delightful coconut lemon sauce that's perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs cod fillets, fresh or thawed Frozen cod is also acceptable.
- 1 cup full-fat coconut milk Not light — don’t be the light person tonight.
- 2 tbsp unsalted butter Do not substitute with margarine.
- 2 tbsp lemon juice (fresh) Plus zest of 1 lemon.
- 1 small shallot, finely minced Or half an onion.
- 2 cloves garlic, smashed and minced
- 1 tsp Dijon mustard Tiny rebel move.
- 1/2 tsp salt To taste.
- 1/4 tsp black pepper
- 1 tbsp olive oil For the pan.
- Fresh parsley or cilantro, chopped, for finishing
Optional Ingredients
- a pinch smoked paprika If you’re feeling extra.
- a pinch red pepper flakes If you prefer a spicier flavor.
Instructions
Preparation
- Preheat oven to 375°F and line a baking dish with foil.
- Pat cod dry with paper towels and season lightly with salt and pepper; drizzle with olive oil.
Cooking
- Bake the cod for 10–12 minutes depending on thickness; check for doneness at 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat, sauté shallot until translucent, add garlic and cook for 30 seconds.
- Pour in coconut milk and mustard; simmer gently and whisk in lemon juice and zest.
- When sauce thickens slightly, taste and adjust salt as needed.
- Spoon sauce over baked cod and return to oven for 2 minutes to marry the flavors.
Notes
You can make the sauce ahead and reheat for 2 minutes with a splash of water if it thickens too much. Optionally, pan-sear instead of baking, but remember to flip the cod as needed. Avoid overcooking the cod.