Baked Cod in Coconut Lemon Cream Sauce

Baked Cod in Coconut Lemon Cream Sauce

Flaky cod fillets seared and baked in a rich, thick coconut milk and lemon sauce, garnished with fresh herbs.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 fillets

Course: Dinner, Main Course

Cuisine: Fusion, Seafood, Tropical

Ingredients Equipment Method Notes

Ingredients

Baked Cod Fillets

4 cod fillets about 6 oz each, 1 inch thick
1 tbsp olive oil for searing
0.5 tsp salt
0.25 tsp black pepper
0.5 tsp paprika optional, for color

Coconut Lemon Cream Sauce

2 tbsp unsalted butter or coconut oil
3 cloves garlic minced
1 tsp ginger freshly grated (optional)
1 can full-fat coconut milk 13.5 oz
0.5 cup chicken or vegetable broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp cornstarch or arrowroot powder mixed with 2 tbsp cold water (slurry)
0.5 tsp salt
Black pepper to taste
2 tbsp fresh parsley or chives chopped, for garnish/stirring in

Equipment

Oven-safe skillet (e.g., cast iron)
Whisk
Zester/Grater

Method

Preheat oven to 400°F (200°C). Pat cod dry and season with salt, pepper, and paprika.
Sear cod in an oven-safe skillet with olive oil for 2 minutes per side until a crust forms. Remove fish and set aside.
In the same skillet, sauté garlic and ginger (if using) in butter/oil over medium heat for 1 minute.
Add coconut milk, broth, lemon juice, and zest. Bring to a low simmer.
Whisk in the cornstarch slurry and stir until the sauce reaches a thick gooey consistency (1-2 minutes). Season with salt and pepper. Stir in half the herbs.
Nestle the seared cod back into the sauce. Bake for 8-12 minutes until fish is flaky and cooked through (145°F).
Spoon extra sauce over the fish and garnish with remaining fresh herbs. Serve immediately.

Notes

Use full-fat coconut milk for the best, creamiest sauce texture. The cornstarch slurry is key for a thick gooey consistency. Serve over rice or with crusty bread.