Ingredients
Scale
- 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