Baked Cod in Coconut Lemon Cream Sauce
Tender baked cod fillets are simmered in a creamy coconut lemon sauce with garlic and parsley.This easy seafood dinner is dairy-free, fresh, and full of bright flavor.Serve it with rice, vegetables, or bread for a simple family meal.
Ingredients
- 680 g cod fillets about 4 thick fillets
- 30 mL olive oil or coconut oil
- Salt to taste
- Freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 can full-fat coconut milk 13.5 oz
- 1 large lemon for zest and juice
- Fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets very dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat the olive oil or coconut oil in an oven-safe skillet over medium-high heat.
- Place the cod fillets in the hot skillet and sear for 2 to 3 minutes, untouched, until a light golden crust forms.
- Gently flip the fish and reduce the heat to medium.
- Add the minced garlic and cook for about 1 minute, stirring gently so it does not burn.
- Pour in the coconut milk and add the lemon zest. Stir lightly, scraping up the flavorful browned bits from the pan.
- Let the sauce come to a gentle simmer, then turn off the heat.
- Spoon some sauce over the fish, then transfer the skillet to the oven.
- Bake for 10 to 15 minutes, or until the Baked Cod in Coconut Lemon Cream Sauce is cooked through and flakes easily with a fork.
- Remove from the oven and squeeze the fresh lemon juice over the fish and sauce.
- Finish with chopped parsley and serve warm.
Notes
You can swap cod for haddock, halibut, or another firm white fish. For a slightly deeper flavor, use coconut oil instead of olive oil. This dish pairs well with steamed vegetables, fluffy rice, roasted asparagus, or a simple green salad. For a milder lemon flavor, start with half the juice and add more to taste.