Description
Delicious Baked Cod in Coconut Lemon Cream Sauce – Light, Creamy & Flavorful
Ingredients
Scale
- 4 cod fillets (5–6 oz / 140–170 g each)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley or cilantro, chopped
- 1 tablespoon fresh dill (optional)
- Replace cod with halibut, tilapia, or haddock
- Add cherry tomatoes or spinach
- Use lime instead of lemon
- Add red pepper flakes for heat
- Use coconut cream for a richer sauce
Instructions
- Preheat oven to 400°F (200°C). Pat cod dry and season both sides with salt, pepper, and paprika. Place in a baking dish.
- In a bowl, whisk coconut milk, olive oil, lemon juice, lemon zest, garlic, and diced onion until smooth.
- Pour the coconut lemon cream sauce over the cod. Sprinkle parsley or dill on top. Add optional vegetables if desired.
- Bake for 15–20 minutes, or until cod flakes easily with a fork and looks opaque. Let rest 2–3 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baked Cod, Coconut, Lemon, Cream Sauce