Baked Cod in Coconut Lemon Cream Sauce

Baked Cod in Coconut Lemon Cream Sauce

Introduction — a sensory invitation
The first time this baked cod emerges from the oven, the kitchen fills with a warm, intoxicating perfume: bright lemon cutting through the gentle, nutty aroma of coconut milk, mingled with roasted garlic and a whisper of cumin. The cod flakes separate in soft, pearly layers that melt on the tongue—silky, yet with just enough body to feel substantial. The sauce is lush and tangy, a comforting velvet that coats every bite with citrus brightness and tropical warmth.

This is the kind of recipe that feels both special and effortless. It’s elegant enough for a dinner party and comforting enough for a weeknight when you want something nourishing without fuss. Serve it on a rainy evening with a bowl of steaming rice, or bring it to a Sunday family table for a dish that tastes like care made visible. If you enjoy lemon-sauced seafood, you might also like this baked salmon with lemon sauce for another citrus-forward take on fish.

At a Glance

• Prep time: 10 minutes
• Cook time: 18–20 minutes
• Total time: 30 minutes (including a few minutes to rest)
• Servings: 4 (one 6-oz fillet per person)
• Difficulty level: Easy — perfect for cooks of any skill level

Nutrition Highlights
Estimated nutrition per serving (1 fillet with sauce). These values are approximate and were calculated using USDA FoodData Central nutrition data and common nutrition references (values will vary by brand/ingredient choices):

• Calories: ~310 kcal
• Protein: ~32 g
• Total Fat: ~19 g
  • Saturated Fat: ~13 g
• Carbohydrates: ~4 g
  • Sugars: ~2 g
  • Fiber: <1 g
• Sodium: ~700 mg (includes added salt; adjust for dietary sodium needs)
• Cholesterol: ~60 mg

Notes on the numbers:

• Fat and calorie totals are largely driven by full-fat canned coconut milk and the olive oil. Using light coconut milk or reducing oil will lower calories and fat.
• Sodium reflects the 1 tsp of added salt; for lower sodium, reduce to 1/2 tsp or omit and season at the table.
• These estimates are intended as a guide. For precise tracking, enter the exact brands and quantities you use into a trusted nutrition calculator (USDA FoodData Central is a reliable source). For guidance on sodium limits and heart-healthy eating, reputable sources include the Mayo Clinic and government health sites.

Why You’ll Love It
This recipe earns loyalty for three reasons:

• Flavor and texture contrast: the delicate, flaky cod pairs brilliantly with a rich, citrus-forward coconut cream that is simultaneously cozy and bright.
• Effortless elegance: minimal prep, a single baking dish, and about 30 minutes to the table—perfect when you want to serve something impressive without stress.
• Healthful satisfaction: cod is a lean, protein-rich fish high in B vitamins and low in calories; paired with the healthy fats in olive oil and the micronutrients in lemon and garlic, it’s both nourishing and delicious.

How to Make Baked Cod in Coconut Lemon Cream Sauce

Ingredients

• 4 cod fillets (about 6 oz / 170 g each)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 1 cup (240 ml) full-fat canned coconut milk
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon turmeric (optional, for color and warmth)
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

• Use light coconut milk to reduce calories (sauce will be less rich).
• Swap lemon for lime for a tangier finish.
• For a lower-saturated-fat version, replace half the coconut milk with low-sodium chicken or vegetable broth plus a tablespoon of Greek yogurt stirred in after baking (do not bake yogurt—add after resting).
• Substitute cod with halibut, haddock, or skinless tilapia (adjust bake time for thickness).

Step-by-step instructions

1. Preheat the oven
   • Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
2. Season the cod
   • Pat the cod fillets dry with a paper towel to remove excess moisture. Season both sides with salt, black pepper, and paprika. Arrange the fillets in a single layer in the prepared baking dish.
3. Prepare the coconut lemon cream sauce
   • In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes. Taste and adjust seasoning—remember the fish will pick up salt from the fillets.
4. Pour the sauce over the cod
   • Evenly pour the coconut lemon cream sauce over the cod fillets, making sure each piece is well coated.
5. Bake the cod
   • Place the baking dish in the oven and bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork. For a reliable doneness cue, the internal temperature should reach 145°F (63°C). Avoid overcooking—cod dries out quickly.
6. Garnish and serve
   • Remove from the oven and let rest for 2 minutes. Sprinkle with freshly chopped parsley and serve immediately with your preferred sides.

Practical tips while cooking

• Pat the fish dry before seasoning for a better sear and less watery sauce.
• If your fillets are thicker than 1 inch, add a few extra minutes; if thinner, check earlier.
• Whisk the sauce well to emulsify the mustard and coconut milk; don’t overmix but ensure even blending.
• If sauce separates slightly after baking, stir gently—its richness will reintegrate.

Serve It Up

• Over steamed white rice or jasmine rice to soak up the coconut lemon cream.
• With cauliflower rice for a lower-carb plate.
• Spoon over buttery mashed potatoes for an indulgent, comforting pairing.
• Bright and crunchy slaw or a simple arugula salad cuts the richness and adds texture.
• For a cozy weeknight pairing, try this creamy pasta side as a splurge: creamy baked bowtie pasta.

Presentation tips

• Serve in a shallow bowl to show off the sauce.
• Garnish with extra lemon zest and a few sprigs of parsley or cilantro for color and freshness.

How to Store

• Room temperature: Do not leave cooked fish at room temperature for more than 2 hours (or 1 hour if above 90°F / 32°C). For safety, avoid "storing" at room temperature.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in an oven set to 300°F (150°C) until warmed through, or microwave in short bursts to avoid drying.
• Freezer: Freeze in an airtight container or freezer bag for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. Note: texture may change slightly after freezing.

Pro Tips & Tricks

• Choose firm, fresh cod fillets with a mild ocean scent; fillets should be moist but not slimy.
• Use full-fat canned coconut milk for the creamiest sauce; shake the can before measuring to incorporate separated cream.
• If you prefer a silkier sauce, briefly warm the coconut milk with the seasonings on the stovetop to bloom the spices before pouring over the fish.
• For a golden finish, broil for 1–2 minutes at the end, watching closely to avoid burning.
• Use an instant-read thermometer to remove guesswork—145°F (63°C) is the safe internal temp recommended for fish.

Creative Twists

1. Thai-inspired twist
   • Add 1 tablespoon red curry paste to the coconut sauce, swap lemon for lime, and finish with cilantro and thinly sliced Thai basil. Serve with jasmine rice.
2. Herb-lemon crust
   • Mix panko (or gluten-free crumbs), lemon zest, parsley, and a little olive oil; sprinkle over the cod halfway through baking and return until golden for a crunchy top.
3. Vegan/vegetarian version
   • Replace cod with thick tofu steaks or cauliflower steaks. Press tofu first to remove excess water; bake as directed. For cauliflower, roast slices first for 15 minutes, then pour sauce and return until tender.
4. Light & bright
   • Use light coconut milk and swap half the coconut milk for low-sodium vegetable broth; finish with a spoonful of Greek yogurt stirred in after baking (yogurt should not be baked).

All Your Questions Answered
Q: Can I use other fish instead of cod?
A: Yes—halibut, haddock, sea bass, or thick tilapia fillets work well. Adjust bake time for fillet thickness.

Q: Can I make this ahead?
A: You can prepare the sauce a day ahead and keep refrigerated. Assemble and bake shortly before serving for best texture.

Q: How do I reduce the saturated fat or calories?
A: Use light coconut milk, reduce or omit olive oil, or replace part of the coconut milk with low-sodium broth and stir in a bit of Greek yogurt after baking.

Q: My sauce looks separated—what went wrong?
A: Coconut milk can separate; whisk vigorously to bring it back together. If separation persists, warm gently and whisk—you can also blend briefly with an immersion blender.

Q: Can this be frozen?
A: Yes, baked fish freezes for 2–3 months, though texture may soften slightly on reheating. Freeze in portions for easier reheating.

Conclusion

This Baked Cod in Coconut Lemon Cream Sauce offers a delicious balance of bright citrus and silky tropical cream—simple enough for a weeknight, lovely enough for guests. Try it as written, or explore the variations to match your mood and pantry. For more inspiration and a similar approach to baked fish with lemon cream, see Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe and this classic Baked Fish with Lemon Cream Sauce – RecipeTin Eats.

If you make this recipe, I’d love to hear how it turned out—share your photos and tweaks in the comments or on social media so we can swap ideas and keep cooking together.

Baked Cod in Coconut Lemon Cream Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: recipesprintgmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

Print Recipe

Pin Recipe

Description

A delightful recipe featuring flaky cod paired with a tangy coconut lemon cream sauce, perfect for both weeknight dinners and special occasions.

---

Ingredients

Scale 1x2x3x

• 4 cod fillets (about 6 oz / 170 g each)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 1 cup (240 ml) full-fat canned coconut milk
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon turmeric (optional)
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
2. Pat the cod fillets dry and season both sides with salt, black pepper, and paprika. Arrange the fillets in a single layer in the prepared baking dish.
3. In a mixing bowl, whisk together coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes. Adjust seasoning to taste.
4. Pour the coconut lemon cream sauce evenly over the cod fillets.
5. Bake for 18–20 minutes, until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F (63°C)).
6. Remove from the oven, let rest for 2 minutes, then garnish with chopped parsley and serve.

Notes

Serve with steamed rice, salad, or your choice of side to enhance the dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Seafood

Nutrition

• Serving Size: 1 fillet
• Calories: 310
• Sugar: 2g
• Sodium: 700mg
• Fat: 19g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: <1g
• Protein: 32g
• Cholesterol: 60mg