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Baked Cod in Coconut Lemon Cream Sauce

Flaky cod fillets baked in a luscious, dairy-free coconut milk sauce brightened with fresh lemon and savory aromatics.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cod Fillets 6 oz each, about 1-1.5 inches thick
  • Salt and Black Pepper to taste
  • 1 Tbsp Olive Oil
  • 2 cloves Garlic minced
  • 0.5 cup Finely Diced Onion or Shallot optional
  • 1 can Full-Fat Coconut Milk 13.5 oz
  • 0.25 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 0.5 tsp Turmeric for color and flavor, optional
  • 0.25 cup Chopped Fresh Cilantro or Parsley divided
  • 1 Tbsp Cornstarch or Flour optional, for thickening
  • 0.25 tsp Red Pepper Flakes optional, for heat

Equipment

  • Oven-Safe Skillet or Baking Dish

Method
 

  1. Preheat oven to 400°F (200°C). Pat cod dry and season with salt and pepper.
  2. Heat olive oil in an oven-safe skillet. Sauté onion/shallot for 3 minutes, then add minced garlic and sauté for 1 minute.
  3. Whisk in full-fat coconut milk, fresh lemon juice, lemon zest, and turmeric. If thickening, whisk in cornstarch slurry. Season with salt, pepper, and red pepper flakes until the sauce is smooth.
  4. Gently nestle the seasoned cod fillets into the sauce. Sprinkle with half of the fresh cilantro/parsley.
  5. Bake for 12-18 minutes, or until the cod is opaque and flakes easily (internal temp 145°F).
  6. Spoon extra sauce over the fish. Garnish generously with the remaining cilantro/parsley and serve immediately.

Notes

Use full-fat coconut milk for the best, creamiest texture. Always pat the cod dry before seasoning. Do not overbake the fish to ensure maximum moisture.