Looking for a light, flavorful dinner that tastes like a tropical getaway? This Baked Cod in Coconut Lemon Cream Sauce is a dream come true! With tender, flaky cod baked to perfection and topped with a silky coconut lemon sauce, this dish is both elegant and effortless. It’s the kind of recipe that feels fancy enough for date night but easy enough for a weeknight.
Table of Contents
Why You’ll Love Baked Cod in Coconut Lemon Cream Sauce
This dish checks all the boxes — it’s quick, creamy, and full of fresh flavor. The cod turns out perfectly tender every time, and the coconut lemon cream sauce? It’s like a tropical hug for your taste buds. Plus, it’s naturally gluten-free, low-carb, and super easy to customize. Whether you’re cooking for your family or trying to impress guests, this recipe delivers that “wow” factor without the stress. Trust me, once you try it, it’s going on your regular dinner rotation!
Ingredients
You don’t need anything fancy to make this dreamy dish — just a few fresh ingredients and pantry staples. Here’s what you’ll need:
- 4 cod fillets (about 6 oz each, fresh or thawed from frozen)
- 1 tablespoon olive oil
- Salt & black pepper, to taste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (or ¼ small onion)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard (optional, adds depth)
- Fresh parsley or cilantro, for garnish
Instructions
This recipe is simple enough for beginners and fast enough for busy nights. Just follow these easy steps:
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish that fits your cod fillets in a single layer.
- Season the cod on both sides with salt and pepper. Place the fillets in the prepared baking dish and drizzle with olive oil.
- In a small saucepan over medium heat, sauté the shallot and garlic in a splash of oil for 1–2 minutes until fragrant and soft.
- Add coconut milk, lemon juice, lemon zest, and Dijon mustard to the pan. Stir well and simmer for 3–4 minutes until slightly thickened. Taste and adjust seasoning as needed.
- Pour the sauce evenly over the cod fillets in the baking dish.
- Bake uncovered for 15–20 minutes, or until the cod flakes easily with a fork.
- Garnish with fresh herbs like parsley or cilantro, and serve warm over rice, quinoa, or with crusty bread.
Servings and Timing
This recipe is designed to make your life easier — minimal prep, fast cook time, and maximum flavor.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Tips and Variations
Want to make this dish your own? Here are some easy ways to switch it up:
- No cod? Swap with haddock, tilapia, or even salmon — just adjust baking time based on thickness.
- Add veggies: Toss in cherry tomatoes, spinach, or zucchini to bake along with the fish.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the coconut cream for a gentle kick.
- Go dairy-free: It already is! But double-check your Dijon mustard and pair it with vegan sides if needed.
- Boost the citrus: Like it tangier? Add an extra squeeze of lemon before serving for a zesty finish.
Storage
Have leftovers? No problem — this dish keeps well and tastes just as good the next day.
- Refrigerate: Store any leftover cod and sauce in an airtight container for up to 2 days.
- Reheat gently: Warm it on the stove over low heat or in the microwave at 50% power to avoid overcooking the fish.
- Freeze? Not recommended — the creamy coconut sauce may separate after thawing.
Pro tip: Leftovers are delicious served over rice or tucked into a warm pita with greens for a quick lunch!
FAQs
Can I use frozen cod?
Yes! Just make sure it’s fully thawed and patted dry before baking for best texture.
What can I use instead of coconut milk?
Heavy cream or half-and-half will work, but it will lose that tropical flair. For dairy-free alternatives, try oat or cashew cream.
Is this dish keto-friendly?
Yes! It’s low in carbs and high in healthy fats — just pair it with cauliflower rice or greens.
Can I make it ahead of time?
You can make the sauce ahead and refrigerate it. Assemble and bake fresh for best results.
What wine pairs well with this?
A crisp Sauvignon Blanc or a citrusy Pinot Grigio pairs beautifully with the lemony coconut flavor.
Can I add other seafood?
Definitely! Shrimp or scallops can be baked alongside the cod — just watch the cook time so they don’t overcook.
Is it spicy?
Not at all — the dish is mild. But you can easily spice it up with chili flakes or a splash of hot sauce.
This Baked Cod in Coconut Lemon Cream Sauce is the perfect mix of cozy and fresh. It’s one of those recipes that feels restaurant-worthy but comes together in just 30 minutes — no stress, no fuss. Whether you’re a seasoned cook or just getting started in the kitchen, this dish is bound to become a go-to favorite.
Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!
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Print
Baked Cod in Coconut Lemon Cream Sauce
Looking for a light, flavorful dinner that tastes like a tropical getaway? This Baked Cod in Coconut Lemon Cream Sauce is a dream come true — tender, flaky cod baked to perfection with a silky coconut lemon sauce that’s both elegant and effortless.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cod fillets (about 6 oz each, fresh or thawed from frozen)
- 1 tablespoon olive oil
- Salt & black pepper, to taste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (or ¼ small onion)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Season cod with salt and pepper; place in dish and drizzle with olive oil.
- In a small saucepan, sauté shallot and garlic in oil for 1–2 minutes.
- Add coconut milk, lemon juice, zest, and mustard. Simmer for 3–4 minutes.
- Pour sauce over cod in baking dish.
- Bake uncovered for 15–20 minutes, or until cod flakes easily with a fork.
- Garnish with fresh herbs and serve warm over rice, quinoa, or with crusty bread.
Notes
Swap cod with haddock, tilapia, or salmon. Add veggies like tomatoes or spinach. Make it spicy with red pepper flakes. Add extra lemon for more zest. Refrigerate leftovers for up to 2 days. Avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Tropical Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 370
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
Keywords: baked cod, coconut cream sauce, lemon cod, tropical fish recipe
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