Baked Cod in Coconut Lemon Cream Sauce
Ingredients
- 4 cod fillets (about 6 oz each)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 can (13.5 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp honey
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley or cilantro, chopped
- Salt to taste
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13 baking dish with olive oil or cooking spray.
- Pat the cod fillets completely dry with paper towels. Season both sides with salt, pepper, and garlic powder. Drizzle with olive oil and rub gently to coat.
- In a bowl or measuring cup, whisk together the coconut milk, minced garlic, lemon juice, lemon zest, honey, cumin, and red pepper flakes. Taste and adjust salt as needed.
- Place the seasoned cod fillets in the prepared baking dish. Pour the coconut lemon sauce over and around the fillets, allowing the sauce to come about halfway up the sides of the fish.
- Bake uncovered at 400°F for 18 to 22 minutes, until the cod is opaque all the way through and flakes easily with a fork. The sauce should be gently bubbling at the edges.
- Remove from the oven and let rest for 2 minutes. Scatter fresh parsley or cilantro over the top and serve immediately with rice, flatbread, or your preferred side.
Notes
Always pat cod fillets completely dry before adding seasoning and sauce. Excess moisture prevents the sauce from clinging to the fish and can make the final dish watery. Full-fat coconut milk is strongly recommended — light versions produce a thin sauce that won't coat the fish properly.