Description
A simple and calming baked cod recipe in a creamy coconut lemon sauce, perfect for weeknight dinners.
Ingredients
Scale
- 4 fillets Cod (thick, white cod fillets)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (sauté until translucent)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 can Coconut Milk (full-fat preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest
Instructions
- Preheat your oven to 375°F. Lightly oil a shallow baking dish and pat the cod fillets dry with paper towels.
- Season both sides of the cod with half the salt and pepper.
- Heat a medium skillet over medium heat. Add the olive oil and let it warm until it moves easily.
- Add the onion and sauté until translucent and soft, about 6 to 8 minutes.
- Add the minced garlic and grated ginger to the skillet. Stir constantly for 30 to 60 seconds.
- Pour the canned coconut milk into the skillet. Stir well to combine with the aromatics and bring to a gentle simmer until it thickens slightly.
- Stir in the lemon juice and lemon zest. Taste and adjust with remaining salt and pepper.
- Spoon a thin layer of the sauce into the bottom of the prepared baking dish and set the cod fillets into the sauce.
- Pour the remaining sauce over the cod fillets, ensuring the fish remains intact.
- Place the baking dish in the preheated oven on the middle rack and bake for about 12 to 15 minutes.
- Check for doneness; the fish should be opaque and flake easily with a fork.
- Remove from the oven and let the cod rest for 3 to 5 minutes before serving.
Notes
This dish pairs well with steamed rice or a light salad. Use full-fat coconut milk for a richer sauce and adjust seasoning to taste.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg