Looking for a seafood dish that’s both comforting and light? This baked cod in a coconut lemon cream sauce is perfect for weeknight dinners or special occasions. With just a handful of ingredients, you get a rich, flavorful dish that feels gourmet but is incredibly easy to make.

Why You’ll Love This Recipe

Quick and Easy: Ready in 35–45 minutes.
Light and Healthy: Lean cod fillets with creamy, yet light coconut milk.
Simple Ingredients: Pantry-friendly staples plus fresh lemon and ginger.
Restaurant-Quality Flavor: The tang of lemon balances the richness of coconut for a fresh, tropical taste.

Ingredients

For the cod:

21 oz (600 g) cod fillets
Salt and black pepper, to taste

For the coconut lemon cream sauce:

2 tbsp olive oil
1 medium onion, thinly sliced
1 tbsp fresh grated ginger
2 garlic cloves, crushed
1.2 cups (300 ml) coconut milk
1 large lemon, juice and zest

Instructions

1. Preheat the oven
Set your oven to 180°C (350°F) so it’s ready when the sauce is prepared.

2. Season the cod
Pat the cod fillets dry and season both sides with salt and black pepper. Set aside.

3. Make the coconut lemon cream sauce

Heat olive oil in a skillet over medium heat.
Sauté the onions until translucent.
Stir in ginger and garlic and cook for 1 minute until fragrant.
Pour in the coconut milk and bring to a gentle simmer.
Add the lemon juice and zest, stirring to combine.

4. Assemble and bake

Place cod fillets in a single layer in a baking dish.
Pour the coconut lemon cream sauce over the cod, ensuring fillets are well covered.
Bake for 20–25 minutes, until the fish flakes easily with a fork.

5. Serve
Serve cod warm with the creamy sauce spooned over the top. Perfect alongside rice, steamed vegetables, or a light salad.

Tips & Tricks

Check doneness: The cod should flake easily when pressed with a fork, and reach 145°F (63°C) internally.
Substitutions: Use halibut, haddock, or pollock if cod isn’t available.
Coconut milk: Full-fat coconut milk gives the richest flavor. Light coconut milk can make the sauce too thin.
Lemon juice: Add gradually to prevent the coconut milk from curdling. Whisk vigorously if needed.

Storage

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in the oven at 300°F for about 10 minutes or in the microwave in short intervals to avoid overcooking the fish.
Make ahead: Prepare the sauce a day ahead and bake fresh cod when ready to serve.

This baked cod in coconut lemon cream sauce is light, flavorful, and elegant enough to impress but easy enough for a weeknight meal. The tropical coconut and bright citrus make every bite refreshing and satisfying.