Description
Tasty Baked Cod in Coconut Lemon Cream Sauce is a light yet flavorful dish that features delicate cod fillets in a creamy coconut lemon sauce. This comforting meal combines rich coconut milk with the freshness of lemon and ginger, making it perfect for any occasion.
Ingredients
4 cod fillets (about 6 oz each)
1 can (13.5 oz) coconut milk
2 lemons (one for juice and one for zest)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Cooked rice or quinoa (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil and arrange the cod fillets in a single layer. Ensure the fillets are evenly spaced for even cooking.
- In a mixing bowl, whisk together the coconut milk, juice and zest of one lemon, minced garlic, grated ginger, salt, and black pepper until combined.
- Generously pour the coconut lemon sauce over the cod fillets, ensuring the fish is well covered.
- Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The sauce should be bubbling and slightly thickened.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve the baked cod warm over a bed of cooked rice or quinoa, letting the sauce soak into the grains for extra flavor.
Notes
For a spicier kick, add red pepper flakes or finely chopped chili peppers to the sauce.
If you prefer a dairy-free option, substitute coconut milk for heavy cream or use almond milk.
To add more vegetables, consider sautéing spinach, bell peppers, or zucchini and adding them to the baking dish before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
