Baked Cod in Coconut Lemon Cream Sauce
Baked Cod in Coconut Lemon Cream Sauce is a light and delicious dish that brings together tender white fish and a silky, tangy sauce made from coconut milk and fresh…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Baked Cod in Coconut Lemon Cream Sauce is a light and delicious dish that brings together tender white fish and a silky, tangy sauce made from coconut milk and fresh lemon juice. The fish bakes up flaky and juicy, while the cream sauce offers a smooth, slightly tropical flavor with just the right amount of citrus zing.
I love making this dish when I want something that feels both comforting and a little special without too much fuss. The coconut lemon sauce is what really makes it stand out — it’s fresh and bright but also creamy enough to feel like a treat. Plus, it’s easy to whip up on a busy weeknight!
My favorite way to serve this is over a bed of fluffy rice or with some steamed veggies on the side. The sauce soaks into the rice, making every bite extra yummy. It’s a great recipe to keep in your back pocket when you want a meal that’s simple, healthy, and full of flavor all at once.
Key Ingredients & Substitutions
Cod: This mild, flaky white fish is ideal here. If you can’t find cod, try haddock, pollock, or halibut. They’ll give you a similar texture and taste.
Coconut Milk: Full-fat coconut milk adds creaminess with a hint of tropical flavor. Use coconut cream for an even richer sauce, or swap with heavy cream if you prefer less coconut taste.
Lemon: Fresh lemon zest and juice bring brightness that cuts through the richness. Bottled lemon juice works in a pinch, but fresh is best for flavor.
Garlic & Herbs: Garlic adds a subtle kick while parsley freshens the dish. You can also try cilantro or dill for a different herb twist.
Seasoning: Smoked paprika adds warmth and color but is optional. A pinch of mild chili powder can give a gentle heat if you like.
How Do I Get Perfectly Tender Cod Without Overcooking?
Cod cooks quickly and can become dry if overdone. Here’s how to get tender, flaky fish every time:
- Pat the fish dry: This helps the seasoning stick and promotes even browning during searing.
- Sear first: Quickly browning the cod in a hot pan seals in moisture and adds flavor before baking.
- Don’t overbake: Bake just until the fish flakes easily with a fork, usually about 10-12 minutes depending on thickness.
- Use a gentle sauce: The creamy coconut lemon sauce keeps the fish moist during baking.
Check the cod often once it’s in the oven. It’s done when it turns opaque and flakes with little resistance—this is the sweet spot for tender, not dry!
Equipment You’ll Need
- Oven-safe baking dish – perfect for cooking the cod and sauce together without extra dishes.
- Nonstick or stainless steel skillet – helps you sear the fish nicely before baking.
- Knife and cutting board – for slicing the cod and prepping garlic and lemon zest.
- Zester or fine grater – makes it easy to get fresh lemon zest for bright flavor.
- Measuring cups and spoons – to keep your sauce ingredients balanced.
Flavor Variations & Add-Ins
- Swap cod for tilapia or halibut for a mild fish with similar texture and taste.
- Add chopped fresh ginger to the sauce for a zesty, slightly spicy lift.
- Stir in baby spinach or kale near the end of baking for extra greens and nutrition.
- Melt a little grated Parmesan on top before baking for a creamy, cheesy twist.
How to Make Baked Cod in Coconut Lemon Cream Sauce?
Ingredients You’ll Need:
- 1.5 lbs (about 680g) cod fillets, cut into portions
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 1 cup coconut milk (full fat)
- 1/2 cup heavy cream or coconut cream for richer sauce
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp smoked paprika or mild chili powder (optional for seasoning)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious baked cod dish takes about 15 minutes to prepare and another 10-12 minutes to bake. So you’ll be enjoying your meal in roughly 25-30 minutes, making it a quick and tasty option for any night.
Step-by-Step Instructions:
1. Prepare Your Oven and Fish:
Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a bit of olive oil or butter. Pat your cod fillets dry with paper towels—this helps the seasoning stick and promotes even browning. Then, season both sides generously with salt, pepper, and if you like, smoked paprika or chili powder for a little extra flavor.
2. Sear the Cod:
Heat olive oil or butter in a skillet over medium-high heat. When hot, add the cod fillets and sear for 2-3 minutes on each side until you get a nice golden crust. Don’t worry about fully cooking the fish now; the baking step will finish it perfectly.
3. Make the Coconut Lemon Cream Sauce:
Using the same skillet, reduce to medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant. Then pour in the coconut milk and heavy cream (or coconut cream), add the lemon zest and juice, and let it simmer gently for 3-4 minutes until the sauce thickens slightly.
4. Bake the Cod in Sauce:
Place the seared cod fillets into your greased baking dish. Pour the creamy coconut lemon sauce evenly over the fish. Bake in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily when tested with a fork.
5. Garnish and Serve:
Once baked, remove from the oven and sprinkle the chopped parsley over the top. Add fresh lemon slices for a beautiful touch and a zesty pop of flavor. Serve warm, ideally on a bed of steamed rice or alongside your favorite veggies, making sure to spoon plenty of that delicious sauce over everything.
Can I Use Frozen Cod for This Recipe?
Yes! Just be sure to thaw the cod completely in the refrigerator overnight before cooking. Pat it dry well to remove excess moisture, which helps in getting a nice sear.
Can I Substitute Coconut Milk with Regular Milk or Cream?
You can substitute heavy cream or half-and-half if you prefer, but the coconut milk adds a subtle tropical flavor that complements the lemon beautifully. For a dairy-free version, stick with coconut cream or coconut milk.
How Should I Store Leftovers?
Store leftover cod and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
What Are the Best Sides to Serve with This Dish?
This dish pairs wonderfully with steamed rice, quinoa, or even roasted vegetables. The sauce is great for soaking into grains, making every bite flavorful and satisfying.