Description
This Baked Cod in Coconut Lemon Cream Sauce is a light, flavorful dish perfect for a healthy weeknight dinner. Tender cod fillets are baked in a creamy sauce made from rich coconut cream and zesty lemon juice, enhanced with fresh parsley for a bright finish. This easy-to-make meal combines the mild, flaky texture of cod with tropical and citrus notes for a deliciously balanced dish.
Ingredients
Scale
Fish
- 4 cod fillets
Sauce
- 1/2 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when you’re ready to bake the fish.
- Prepare the cod: Place the cod fillets in a baking dish and season both sides evenly with salt and pepper to enhance the natural flavor of the fish.
- Make the sauce: In a small bowl, combine the coconut cream, lemon juice, chopped parsley, and additional salt and pepper. Mix thoroughly to create a smooth, well-blended sauce.
- Bake the cod: Pour the coconut lemon cream sauce over the cod fillets, covering them fully. Place the baking dish in the preheated oven and bake for 20 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve: Once baked, garnish the cod with extra fresh parsley and serve immediately. This dish pairs well with steamed vegetables or rice for a complete, light meal.
Notes
- For best results, use fresh cod fillets for a tender texture.
- You can substitute coconut cream with canned full-fat coconut milk if needed, but the cream yields a thicker sauce.
- Adjust lemon juice to taste depending on your preference for acidity.
- Serve with a side of steamed vegetables or quinoa for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
