This baked cod in coconut lemon cream sauce started as one of those “I want something healthy-ish but not boring” nights. I had cod in the fridge, coconut milk in the pantry, and a lemon rolling around in the produce drawer like it was trying to be useful.
I wasn’t aiming for anything fancy. I just wanted dinner that didn’t feel sad. Somewhere between slicing onions and zesting the lemon, the kitchen started smelling way better than expected. When it came out of the oven all creamy and citrusy, I had that pause-mid-bite moment where you know you’ll be making this again.
It feels impressive. It’s actually not. Those are my favorite meals.
Why I Keep Making This Dish (The Real Reasons)
- Feels Fancy, Isn’t: Looks restaurant-level, cooks like a normal human made it.
- Light but Satisfying: Creamy without putting me straight into a food nap.
- Minimal Effort Payoff: Most of the work happens in the oven.
- Smells Incredible: Coconut, lemon, ginger, garlic. Hard to lose.
- Protein Win: Filling without needing a pile of carbs.
- Sauce Stealer: That sauce ends up on everything on the plate.
- Reliable: Cod cooks fast and doesn’t argue.
Tips I Learned the Hard Way
- Don’t Overcook Cod: If it flakes easily, stop. Keep going and it dries out fast.
- Use Full-Fat Coconut Milk: Light versions make the sauce thin and disappointing.
- Slice Onion Thin: It melts into the sauce instead of floating around awkwardly.
- Zest First: Zesting a juiced lemon is annoying. Ask me how I know.
- Gentle Heat: Coconut milk doesn’t like aggressive boiling.
- Season the Fish Well: Cod is mild and needs encouragement.
- Deep Baking Dish: Sauce bubbles. Spills are not fun.
Variations You Can Mess Around With
- Spicy Mood: Add chili flakes or a sliced chili.
- Herb Finish: Fresh cilantro or parsley at the end works great.
- Extra Garlic: One more clove never hurt anyone.
- Lime Instead of Lemon: Brighter, sharper, still great.
- Veggie Add-In: Spinach or cherry tomatoes bake beautifully.
- Different Fish: Halibut or haddock swap in easily.
- Extra Sauce: Add a splash more coconut milk before baking.
How To Make Baked Cod in Coconut Lemon Cream Sauce?
Ingredients
For the cod:
- Salt and black pepper, to taste
- 21 oz (600 g) cod fillets
For the coconut lemon cream sauce:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1.2 cups (300 ml) full-fat coconut milk
- 1 large lemon, zest and juice
Instructions
Step 1:
Preheat the oven to 350°F.
Step 2:
Pat the cod fillets dry and season both sides with salt and black pepper.
Step 3:
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 4 to 5 minutes until soft and translucent.
Step 4:
Add the grated ginger and crushed garlic. Cook for about 1 minute until fragrant.
Step 5:
Pour in the coconut milk and bring it to a gentle simmer. Add the lemon zest and lemon juice, stirring to combine.
Step 6:
Arrange the seasoned cod fillets in a baking dish in a single layer. Pour the coconut lemon sauce over the fish, making sure they’re well covered.
Step 7:
Transfer the dish to the oven and bake for 20 to 25 minutes, until the cod is cooked through and flakes easily with a fork.
Step 8:
Remove from the oven and spoon extra sauce over the top before serving.
Baked Cod in Coconut Lemon Cream Sauce Recipe
Ingredients
Method
- Preheat the oven to 350°F.
- Pat the cod fillets dry and season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 4 to 5 minutes until soft and translucent.
- Add the grated ginger and crushed garlic. Cook for about 1 minute until fragrant.
- Pour in the coconut milk and bring it to a gentle simmer. Add the lemon zest and lemon juice, stirring to combine.
- Arrange the seasoned cod fillets in a baking dish in a single layer. Pour the coconut lemon sauce over the fish, making sure they’re well covered.
- Transfer the dish to the oven and bake for 20 to 25 minutes, until the cod is cooked through and flakes easily with a fork.
- Remove from the oven and spoon extra sauce over the top before serving.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 520 kcal |
| Carbohydrates | 10 gm |
| Fat | 39 gm |
| Protein | 33 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With Rice: The sauce deserves somewhere to land.
- With Roasted Veggies: Broccoli or green beans work perfectly.
- Low-Carb Night: Just fish and sauce, no extras needed.
- Dinner Guests: Looks impressive with minimal effort.
- Next-Day Lunch: Still great, especially with extra sauce.
- Bread on the Side: Optional, but dangerous.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for up to 2 days in an airtight container.
- Reheat Gently: Low heat so the sauce stays smooth.
- Sauce Thickens: Add a splash of coconut milk if needed.
- Fish Texture: Still good next day, just reheat carefully.
- Freezing: Not ideal, coconut milk sauces can change texture.
- Flavor Shift: Lemon mellows overnight in a good way.
FAQs (Real Questions People Actually Ask)
Can I use frozen cod?
Yes, just thaw completely and pat dry.
Is this dairy-free?
Yes, coconut milk handles all the creaminess.
Can I prep it ahead?
You can make the sauce ahead, but bake the fish fresh.
What if I don’t have fresh ginger?
Ground ginger works, just use less.
Is it very lemony?
Balanced, not sharp. Adjust to taste.
Can I add vegetables to the baking dish?
Yes, spinach and cherry tomatoes work best.
Is this kid-friendly?
Very. Mild and creamy with no heat.
