A Delicious Way to Use the Cod You Caught This Summer
There are certain things we bring home from a summer of boating that last considerably longer than our tans. Photographs, a few more barnacles on the hull, stories that get slightly more dramatic with each telling, and, if we’re lucky, a freezer containing some of the fish we caught along the way.
Those beautiful summer afternoons spent fishing in the Pacific Northwest seem rather distant. And somewhere in the freezer, there’s a package of cod. You remember catching it. You remember how pleased everyone was. You might even remember exactly where you were anchored.
That’s where this lovely recipe comes in.
Tasty Baked Cod in Coconut Lemon Cream Sauce is a wonderfully simple way to turn your summer catch into something that feels perfectly suited to a chilly autumn evening.
And the best part? It doesn’t require a complicated collection of ingredients or an afternoon in the kitchen.
Tasty Baked Cod in Coconut Lemon Cream Sauce
Ingredients
Method
- Preheat your oven or BBQ to 400°F (200°C). Lightly grease a medium baking dish or line it with parchment paper for easier cleanup.
- In a small skillet, heat the olive oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, combine the coconut milk, lemon zest, lemon juice, sautéed aromatics, salt, pepper, and parsley. Stir to blend all the flavors.
- Arrange the cod fillets in the prepared baking dish. Pour the coconut lemon cream sauce over the top, making sure each fillet is well coated. Add a few lemon slices on top for garnish.
- Bake uncovered for 18–20 minutes, or until the cod flakes easily with a fork. Depending on the thickness of your fillets, check for doneness a minute or two early.
- Garnish with more fresh parsley and a pinch of red pepper flakes if desired. Serve hot with fluffy jasmine rice, couscous, or steamed greens.
Notes
The Local Catch
One of the pleasures of cruising the British Columbia coast is the opportunity to catch something for dinner. There’s a certain satisfaction in knowing exactly where your fish came from. Not just which ocean, but perhaps which stretch of coastline, which anchorage, or even which particular afternoon. Of course, catching fish and cooking fish are two entirely different activities.
The first involves patience, enthusiasm and occasionally a great deal of optimism. The second involves deciding what to do with your catch once you’ve cleaned it, portioned it and tucked it into the freezer. When we’re boating for extended periods, I like having ingredients I can use in several different ways. Fish is particularly versatile, but it’s easy to fall into familiar routines.
A little butter. Some lemon. Perhaps a coating of breadcrumbs. All delicious, but sometimes it’s nice to try something different.
What caught my attention about this recipe was the combination of coconut milk, fresh lemon, garlic and shallots. It’s creamy without heavy cream, bright without being overly acidic, and mild enough that the cod’s delicate flavour remains the star. It also looks much more impressive than it is to make. My favourite kind of cooking.
Why Coconut Milk Works So Well With Cod
Cod has a mild flavour and a firm but delicate texture. That makes it an excellent choice for sauces that add interest without overwhelming the fish. Coconut milk works especially well here. Full-fat coconut milk creates a rich, silky sauce, while fresh lemon juice and zest provide the acidity needed to balance that richness. Garlic and shallots add depth, and fresh parsley adds colour and freshness to the finished dish.
The result is a sauce that feels indulgent but is surprisingly straightforward. There’s another reason I like coconut milk for boat cooking: it’s shelf-stable until opened. A can of coconut milk doesn’t take up precious fridge space, and you can use it in everything from curries and soups to sauces and desserts. It’s exactly the kind of versatile ingredient I like to keep in the galley.
Lemons are another staple in my galley, but rarely in the form of a fresh lemon rolling around the refrigerator. Before we leave, I cut lemons into wedges and freeze them. They take up very little space, last far longer than fresh lemons, and I can pull out exactly what I need for cooking, drinks or a squeeze of acidity over dinner. You can even zest a frozen lemon wedge; just let it thaw slightly first. It’s one of those simple provisioning tricks that means I always have real lemon onboard without worrying about fresh ones going bad.
Whether your summer catch was Pacific cod, lingcod or black cod (sablefish), this creamy coconut lemon sauce is a lovely way to bring it back to the table. Each has a slightly different flavour and texture, so adjust your cooking time accordingly.
