Tasty Baked Cod Coconut Lemon (Print Version)
Flaky cod baked in a zesty coconut lemon cream sauce, offering fresh and vibrant flavors.
# What You'll Need:
→ Fish
01 -
4 cod fillets (fresh or thawed if frozen), approximately 6 ounces each
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
½ teaspoon freshly ground black pepper
05 -
¼ teaspoon red pepper flakes (optional)
→ Coconut Lemon Sauce
06 -
1 cup canned full-fat coconut milk
07 -
3 tablespoons fresh lemon juice
08 -
1 teaspoon lemon zest
09 -
2 cloves garlic, minced
10 -
1 teaspoon fresh ginger, grated
→ Garnish
11 -
2 tablespoons fresh parsley, chopped
12 -
4 thin lemon slices
# Steps to Follow:
01 -
Set the oven to 400°F to ensure even baking.
02 -
Lightly grease a medium baking dish with olive oil using a brush or paper towel.
03 -
Place cod fillets in the dish, drizzle with olive oil, and season evenly with salt, black pepper, and red pepper flakes if desired. Gently rub seasonings into the fish.
04 -
Combine coconut milk, lemon juice, lemon zest, minced garlic, and grated ginger in a bowl. Whisk until smooth and aromatic.
05 -
Pour the coconut lemon sauce evenly over the fillets, ensuring thorough coverage.
06 -
Bake the cod for 20 to 25 minutes or until the fish flakes easily with a fork and appears opaque with a light golden top.
07 -
Remove from oven, let rest 2 minutes, then garnish with chopped parsley and lemon slices.
08 -
Serve warm, pairing with steamed rice, quinoa, or a fresh salad for a balanced meal.
# Additional Notes:
01 -
For best results, select fresh, firm cod fillets without discoloration or off-odors.
02 -
Adjust lemon juice to balance acidity to preference; excessive lemon can overpower the creamy sauce.
03 -
Adding vegetables like spinach or bell peppers before baking enriches nutrition and introduces vibrant colors.
04 -
Check doneness by flaky, opaque texture to avoid dryness from overcooking.