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
- 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)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
- 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.
- 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.
- Pour the coconut lemon cream sauce evenly over the cod fillets.
- Bake for 18–20 minutes, until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F (63°C)).
- 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