Baked Cod in Coconut Lemon Cream Sauce – Light & Luscious
Alright, let me tell you why this recipe has a little piece of my heart
Here’s the thing: this Baked Cod in Coconut Lemon Cream Sauce – Light & Luscious reminds me of this one rainy Tuesday when my entire family ended up in the kitchen together (not entirely on purpose, mind). We wanted something bright and cozy, and I blurted, “What if I tried cod with a coconut-lemon thing?” The rest is, well, kinda messy history. There was a spatula thrown, two broken eggs (that weren’t even supposed to be there), and my dog went on lemon peel patrol, but somehow, blessedly, the cod turned out amazing. Bonus: it didn’t take all night. And yeah, I’d totally make it again just to smell those lemony coconut wafts drifting through the flat. Okay, onward!
Why You’ll Absolutely Want to Make This (again and again)
I make this dish when I want something impressive but don’t really feel like impressing anybody (if you catch my drift?). My family goes bananas for it because—full disclosure—they mostly dunk everything in the sauce. It’s also my ‘oh shoot, friends are coming over’ back pocket meal. It’s bright, creamy, just a lil’ bit tangy, and honestly, cod is such a forgiving fish. Even when I overbake it (which has happened more times than I’ll admit), it’s still pretty dreamy.
I’ve tried fancier dinners but keep coming back to this because it’s easy to riff on and the real kicker: minimal dishes. If you’ve ever been stuck gently scraping a sugar-crusted pan at midnight, you’ll know why that matters! (Also, if you have any coconut cream leftover, you gotta try it in your morning coffee—just trust me.)
What You’ll Need (plus my lazy subs)
- 4 cod fillets (any white fish is good honestly – haddock, pollock, or whatever is on sale, though my mate Jamie swears by using salmon, which is…fine I guess)
- 1 can (400ml, give or take) coconut cream (you can use coconut milk if that’s what you’ve got, just simmer longer; my gran always said “Brand X or bust,” but seriously, any brand that’s not watery is ok)
- Juice & zest of 1 large lemon (lime works! Or, you know, whatever citrus you’ve got lurking in the fridge)
- 2 tablespoons olive oil
- 2-3 garlic cloves, squished or minced (on hectic days I use garlic paste, but don’t tell my mum)
- A smallish handful fresh parsley, chopped (dill actually works here, or both if you’re feeling wild)
- Salt and pepper, to taste
- Optional: chili flakes, a knob of butter, or a dash of white wine (sometimes I glug it in if the mood strikes—don’t overthink it)
How To Throw It Together (even if you’re distracted)
- First, get your oven on—190°C (or 375°F…math isn’t my thing—double check if you’re fussy). Grease a baking dish, medium sized.
- Pat your cod dry and sprinkle a little salt and pepper on both sides; sometimes I forget this, and it’s still tasty. Place them in the baking dish like they’re about to sunbathe.
- In a saucepan over medium heat, pour in your olive oil. Once it’s shimmering, toss in the garlic. Stir for about a minute, until it smells good but not brown (if you wander away for too long and it burns, just start over—been there).
- Add coconut cream, lemon juice and zest, a pinch of salt, and pepper. Stir gently; it might look weird at first—sort of lumpy? Don’t panic, it cooks out. Let it just barely bubble for 4–5 minutes, until it comes together.
If you want to be extra, chuck in chili flakes or that optional white wine here. Also, this is where I usually sneak a taste (can’t help it). - Pour the whole mixture over the cod in the baking dish. Try to cover the fish, but no need for military precision.
- Bake, uncovered, for 15–20 minutes, till the fish flakes when poked with a fork.
Don’t stress if it’s a bit underdone; the residual heat keeps cooking it for another minute or two. Overdone cod, I’ve learned, is kind of the dinner equivalent of forgetting to make the bed—it’s ok, just not as nice. - Scatter your chopped parsley (or dill) over everything straight from the oven. Let it sit for a couple minutes. This is normally where I try to swipe a piece while it’s still too hot and regret it—but you live, you learn.
Notes That’ll Save Your Sanity
- If your sauce splits (looks oily or weird), just give it a brisk whisk before serving. Actually, I find it works better if you rest the dish five minutes before diving in—the sauce sort of sets up.
- I used to cover the fish in foil, but the sauce stays silkier if you bake it open. Live and learn.
- Don’t skip the lemon zest. I tried once when I was out and the flavour just…flattened. (Limes will work if you’re desperate, but the combo’s not quite as sunny.)
Tinkering and Twists (some lovely, one not so much)
Swapped cod for salmon and added capers—honestly, its a winner (though the sauce is richer, so maybe skip the extra butter). I once tried adding sun-dried tomatoes, which I won’t do again: the flavors got kind of pushy, if that makes sense. Oh, and sometimes I stir in a handful of baby spinach just before baking—greens get all silky but don’t go soggy.
What If You Don’t Have a Fancy Pan?
You really just need a baking dish. I mean, a Pyrex or any old roasting tin does the trick. Once, I used a cake tin. It worked, though the corners got a bit crusty—which isn’t the worst part, if you like crunch. If you haven’t got a stove-top safe pan for the sauce, just use two pots; no biggie.
How It Stores (if nobody eats it all first)
Leftovers keep in the fridge for a day or two in a covered container, but to be real, in my place it never lasts more than one meal! The sauce thickens, which I love, and I honestly think it tastes better the next day cold over leftover rice. Don’t freeze, though. The sauce gets weird and watery. Learned that the lumpy way.
Serving It Up (my go-to sides and odd habits)
I always serve this with a heap of steamed basmati rice—perfect for sauce soaking. My cousin, though, likes it with boiled Jersey Royals and a big hit of fresh herbs. I sometimes eat it with crusty bread, just to mop up every last creamy drop. Once, we made a salad with avocado and cucumber on the side, and that was a nice cooling thing.
What I Wish I’d Known (aka Pro Tips Learned the Hard Way)
- I once tried rushing the oven time—pulled the fish out after 10 minutes because I was starving. Regretted it. Cod needs those full 15–20 to flake properly. Also, the coconut-lemon combo shines when you give it a few minutes to mingle in the oven.
- Don’t skimp on seasoning—honestly, the sauce drinks up salt (but go slow, you can always add)
- And, on second thought, don’t overcrowd the baking dish; otherwise, the fish just steams, not bakes, and the sauce ends up sad and thin. Not the end of the world, but…not the point.
Questions I Actually Get About This Recipe
- Is coconut cream really better than coconut milk? Personally, yes, but if you only have the milk—just use less so the sauce isn’t runny. It still works beautifully.
- Can I use frozen cod? Oh, for sure—just defrost it first. Pat it dry really well. Wet cod turns the sauce a bit soupy. (Found out the sticky way.)
- What can I sub for lemon? Lime works in a pinch! Or orange, if you want something gentler. I even squeezed a clementine in once. Came out oddly addictive.
- Any tips for making it dairy-free? This recipe is actually dairy-free as is! Unless you add butter, which I sometimes do because…why not?
- Where can I find more like this? I’ve picked up techniques from BBC Good Food’s cod recipes, and if you get curious about coconut sauces, Serious Eats never lets me down.
By the way, don’t get bogged down by the exact measurements. Cooking’s meant to be a bit fun and forgiving. Plus, you might discover your own new favorite twist—and if that happens, you better drop me a note!
Ingredients
- 4 cod fillets (about 150g each)
- 1 can (400ml) coconut milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat your oven to 200°C (400°F). Lightly grease a large baking dish with 1 tablespoon of olive oil.
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2Arrange the cod fillets in a single layer in the prepared baking dish. Season both sides with salt and black pepper.
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3Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic and cook for another 1 minute until fragrant.
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4Add coconut milk, lemon juice, and lemon zest to the skillet. Stir and bring to a gentle simmer. Let it cook for 2-3 minutes, then remove from heat and stir in half of the parsley.
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5Pour the coconut lemon cream sauce evenly over the cod fillets. Bake for 16-18 minutes, or until the fish is opaque and flakes easily with a fork.
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6Remove from the oven and garnish with the remaining parsley. Serve immediately with rice, quinoa, or your favorite side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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