Tasty Baked Cod Coconut Sauce (Print Version)
# Ingredients:
→ For the Cod
01 -
600 grams cod fillets
02 -
Salt, to taste
03 -
Black pepper, to taste
→ For the Coconut Lemon Cream Sauce
04 -
2 tablespoons olive oil
05 -
1 medium onion, thinly sliced
06 -
1 tablespoon grated fresh ginger
07 -
2 garlic cloves, crushed
08 -
300 ml full-fat coconut milk
09 -
1 large organic lemon, zest and juice
# Instructions:
01 -
Preheat your oven to 180°C (350°F).
02 -
Season cod fillets generously with salt and black pepper on both sides.
03 -
In a large skillet, heat olive oil over medium heat. Add sliced onion and sauté until translucent, about 3-5 minutes. Add grated ginger and crushed garlic, then sauté for another minute until aromatic. Pour in coconut milk and bring to a gentle simmer. Stir in lemon zest and lemon juice, mixing thoroughly. If the sauce curdles slightly, whisk vigorously until smooth.
04 -
Arrange seasoned cod fillets in a baking dish in a single layer. Pour the coconut lemon cream sauce evenly over the fillets. Bake for 20-25 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
05 -
Remove from the oven and drizzle additional sauce from the baking dish over each fillet before serving. Pair with rice, cauliflower rice, or steamed vegetables.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.
02 -
Reheat leftovers gently in the microwave in 30-second intervals or in a covered dish at 150°C (300°F) for 10 minutes.