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This tender cod baked in a creamy coconut lemon sauce delivers incredible flavor with minimal effort. The bright citrus notes balance perfectly with the rich coconut milk, creating a restaurant-quality dish right in your home kitchen.
I first created this recipe when attempting to recreate a memorable dish from our vacation in coastal Maine. My family now requests it regularly on busy weeknights when we need something impressive yet uncomplicated.
Ingredients
- Cod fillets: preferably thick center cuts that hold together beautifully during baking
- Salt and black pepper: essential for bringing out the natural sweetness of the fish
- Olive oil: creates the foundation for the sauce with its fruity undertones
- Onion: adds subtle sweetness and depth to balance the bright lemon
- Fresh ginger: provides warming aromatic notes that complement seafood perfectly
- Garlic cloves: use fresh for the most vibrant flavor
- Full-fat coconut milk: creates the luxurious creamy texture without dairy; look for brands without additives
- Organic lemon: both zest and juice for maximum brightness; choose unwaxed when possible
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F and allow it to fully preheat while you prepare the other components. A properly preheated oven ensures even cooking and prevents the cod from becoming rubbery.
- Season the Cod:
- Pat the cod fillets completely dry with paper towels first; this helps the seasoning adhere properly. Season generously with salt and freshly cracked black pepper on both sides, making sure to get the edges too. Let the seasoned fish rest at room temperature for about 5 minutes to take the chill off.
- Prepare the Coconut Lemon Cream Sauce:
- Heat olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add the sliced onion and cook slowly for 3-5 minutes, stirring occasionally, until they become translucent and soft. Add the grated ginger and crushed garlic, cooking for exactly one minute while stirring constantly to prevent burning. Pour in the coconut milk and stir to incorporate all flavors, bringing it to a gentle simmer where small bubbles just break the surface. Add both the lemon zest and juice, stirring thoroughly to combine while adjusting the heat to maintain that gentle simmer. If you notice any curdling, whisk vigorously until the sauce becomes smooth again.
- Assemble and Bake:
- Place your seasoned cod fillets in a baking dish, ensuring they fit in a single layer with a small amount of space between each piece. Pour the fragrant coconut lemon sauce evenly over the fillets, ensuring each piece is generously coated. Bake for 20-25 minutes, checking occasionally until the cod flakes easily when gently pressed with a fork and reaches the safe internal temperature of 145°F.
- Serve:
- Remove the baking dish from the oven and let it rest for 2-3 minutes. Spoon additional sauce from the baking dish over each fillet before serving, ensuring every bite is coated with that luxurious coconut lemon cream. Serve immediately with your chosen side dishes.
The ginger in this recipe truly transforms the entire dish. I discovered its importance accidentally when I once doubled the amount called for. Rather than overwhelming the dish as I feared, it created an aromatic complexity that elevated the humble cod to something truly special. Now my family insists on the extra ginger every time.
Perfect Pairings
This baked cod works beautifully with simple sides that can soak up the delicious sauce. Steamed jasmine rice creates an ideal canvas, allowing the coconut cream to penetrate each grain. For a lower-carb option, cauliflower rice works wonderfully, absorbing all those flavors without the added starch. Vegetable sides like roasted asparagus or sautéed green beans provide textural contrast while completing the meal nutritionally.
Storage Solutions
While this dish is best enjoyed fresh, the leftovers can be carefully stored for later enjoyment. Place cooled leftovers in an airtight container, separating fish pieces slightly to prevent them from breaking down. Store in the refrigerator for no more than two days as seafood degrades quickly. When reheating, use gentle heat methods: either microwave on half power in 30-second intervals, or cover and warm in a 300°F oven for about 10 minutes until just heated through. The sauce may separate slightly; simply stir before serving.
Smart Substitutions
This recipe remains flexible even when you need to make substitutions. If cod is unavailable, any firm white fish works wonderfully including halibut, haddock, or pollock. Those avoiding coconut milk can substitute cashew cream or half-and-half mixed with a touch of coconut extract for a similar creamy texture. Ground ginger works in place of fresh (using one teaspoon) but will provide a slightly more concentrated flavor profile. Even bottled lemon juice can replace fresh in a pinch, though you will sacrifice the aromatic qualities of the zest.
Frequently Asked Questions
- → Can I use a different type of fish?
Yes, this recipe works well with halibut, haddock, or pollock as substitutes for cod. Adjust cooking times as needed for thicker fillets.
- → What can I substitute for coconut milk?
You can use half-and-half with a few drops of coconut extract or opt for cashew cream to achieve a similar creamy texture.
- → How can I prevent the sauce from curdling?
If the sauce curdles, whisk vigorously to smooth it out. Lowering the heat while adding the lemon juice can also help.
- → What sides pair well with this dish?
Serve baked cod with rice, cauliflower rice, or steamed vegetables like asparagus or green beans for a balanced and delicious meal.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently using a microwave or oven to maintain texture.
- → Can I use bottled lemon juice instead of fresh?
Yes, bottled lemon juice can be used as a substitute for fresh lemon juice, though fresh lemons will provide a brighter flavor.