Baked Cod in Coconut Lemon Cream Sauce

Why You’ll Love This Recipe

This dish combines the bright, zesty flavor of lemon with the rich, velvety texture of coconut milk to create a sauce that complements the mild flavor of cod perfectly. It’s quick, healthy, and simple to prepare, making it ideal for busy nights or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cod:

• 21 oz (600 grams) cod fillets
• Salt and black pepper to taste

For the cream sauce:

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 crushed garlic cloves
• 1 1/2 cups coconut milk
• 1 large organic lemon (juice and zest)

Directions

1. Preheat the oven to 350°F (180°C).
2. Season the cod fillets with salt and pepper.
3. In a skillet, heat olive oil over medium heat. Sauté the onion until translucent.
4. Add ginger and garlic, cooking for an additional minute.
5. Stir in the coconut milk and bring to a gentle simmer. Add lemon juice and zest, mixing well.
6. Place cod fillets in a baking dish and pour the sauce over them.
7. Bake for 20-25 minutes or until the cod flakes easily with a fork.

Servings and Timing

• Servings: 4
• Prep Time: 15-20 minutes
• Cook Time: 20-25 minutes

Variations

• Different Fish: Swap cod for other mild fish like haddock or halibut.
• Add Spice: Incorporate chili flakes or fresh chili for some heat.
• Creamy Spin: Use heavy cream for a richer sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in the oven or microwave.

FAQs

1. Can I use frozen cod fillets?

Yes, frozen cod works great and is often flash-frozen at sea for the best quality.

2. How do I know when the cod is cooked?

Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

3. Can I use light coconut milk?

Full-fat coconut milk gives the best results, but light coconut milk can be used for a lighter sauce.

4. Can I substitute lime for lemon?

Yes, lime will give the dish a different but still complementary flavor.

5. What can I serve with this dish?

Serve with rice, roasted veggies, or a simple cucumber salad.

6. Can I make the sauce ahead of time?

Yes, you can prepare the coconut lemon sauce a day in advance and store it in the fridge.

7. How do I prevent the sauce from curdling?

Whisk the sauce thoroughly, and add the lemon juice gradually while stirring.

8. Is there a dairy-free version?

Yes, the recipe is naturally dairy-free due to the use of coconut milk.

9. Can I use other fish?

Yes, halibut, haddock, or pollock would be great substitutes for cod.

10. How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days, and gently reheat before serving.

Conclusion

Baked Cod in Coconut Lemon Cream Sauce is a delightful dish that’s both simple and elegant. The combination of fresh lemon and coconut milk makes for a deliciously creamy sauce that pairs beautifully with tender cod. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.

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