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Cod in Coconut Lemon Cream Sauce

A zesty and creamy dairy-free seafood dinner featuring pan-seared cod fillets simmered in a rich coconut milk and lemon sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Fish
  • 1.5 lbs cod fillets or halibut/mahi-mahi
  • 1 tbsp coconut oil for searing
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
The Sauce
  • 1 can full-fat coconut milk 13.5 oz
  • 1 large lemon zested and juiced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 tsp turmeric powder for color
  • 1 tsp fish sauce optional
  • 0.25 cup fresh cilantro or basil chopped

Equipment

  • Large Non-Stick Skillet
  • Spatula
  • Microplane or zester

Method
 

  1. Pat cod fillets dry and season generously with salt, pepper, and paprika.
  2. Heat oil in a skillet over medium-high heat. Sear fish for 3-4 minutes until golden. Flip and cook 1 min. Remove.
  3. In the same pan, reduce heat to medium. Sauté garlic and ginger for 1 minute.
  4. Pour in coconut milk, turmeric, lemon zest, and fish sauce. Simmer for 5 minutes to thicken.
  5. Stir in lemon juice. Return fish to the pan and simmer gently for 2-3 minutes until cooked through.
  6. Garnish with fresh herbs and serve immediately over rice.

Notes

Serve with jasmine rice to soak up the sauce.