Baked Cod in Coconut Lemon Cream Sauce
A delightful dish combining flaky cod with a luxuriously creamy coconut sauce infused with fresh lemon notes, perfect for quick weeknight dinners or special occasions.
Ingredients
Main ingredients
- 4 fillets cod fillets Can substitute with tilapia or haddock.
- 1 can coconut milk
- 1 lemon (juiced and zested)
- 2 tablespoons butter Use dairy-free butter for a dairy-free option.
- 2 cloves garlic (minced)
- to taste salt and pepper
- to garnish fresh parsley
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Once melted, sauté the minced garlic until fragrant—about a minute.
- Pour in the coconut milk, followed by the lemon juice and zest. Season with salt and pepper, and let the mixture simmer for about five minutes.
Cooking
- In a baking dish, lay out the cod fillets. Pour the coconut lemon cream sauce generously over each piece.
- Bake for 20-25 minutes, or until the fish flakes easily when tested with a fork.
- Garnish with fresh parsley before serving.
Notes
Best served with fluffy jasmine rice or quinoa to soak up the sauce. A green salad dressed with citrus vinaigrette, or roasted asparagus can complement the dish. Store leftovers in an airtight container in the fridge for up to three days. Avoid microwaving leftovers to prevent rubbery fish.