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Tasty Baked Cod in Coconut Lemon Cream Sauce

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Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 6 oz each
  • 1 can 13.5 oz full-fat coconut milk
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: red pepper flakes for a little heat
  • Lemon slices for garnish

Method
 

  1. 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.
  2. 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.
  3. In a mixing bowl, combine the coconut milk, lemon zest, lemon juice, sautéed aromatics, salt, pepper, and parsley. Stir to blend all the flavors.
  4. 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.
  5. 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.
  6. 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

For a thicker sauce, reduce the coconut milk slightly before baking.
Leftover sauce can be spooned over rice or roasted veggies the next day.