Description
A simple, healthy, and flavorful baked cod recipe featuring a creamy coconut milk and fresh lemon sauce. Perfect for an easy weeknight dinner that feels indulgent yet light.
Ingredients
Scale
- 1.5 lbs cod fillets (fresh or thawed frozen)
- 1 cup full-fat canned coconut milk (240 ml)
- 3 tbsp freshly squeezed lemon juice (about 1 large lemon)
- 3 cloves garlic, minced
- 2 tbsp olive oil (30 ml)
- 2 tbsp fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray.
- In a small saucepan over medium-low heat, warm olive oil and sauté minced garlic until fragrant, about 1 minute. Avoid browning.
- Add coconut milk, lemon juice, red pepper flakes (if using), salt, and pepper. Stir gently and warm for 3-4 minutes until it starts to bubble slightly. Taste and adjust seasoning.
- Place cod fillets in a single layer in the prepared baking dish. Pour the warm coconut lemon sauce evenly over the fish.
- Bake for 15-18 minutes until the fish is opaque and flakes easily with a fork. Check at 15 minutes to avoid overcooking.
- Remove from oven and sprinkle chopped fresh parsley over the top. Optionally, add an extra squeeze of lemon.
- Let the fish rest for 5 minutes before serving.
Notes
Warm the sauce before pouring over the fish to marry flavors better. Use fresh lemon juice for best taste. Watch oven temperature carefully to avoid drying out the fish. Let fish rest 5 minutes after baking. For more caramelization, broil 1-2 minutes at the end but watch closely. Thicker fillets are preferred to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 280
- Fat: 14
- Carbohydrates: 4
- Fiber: 1
- Protein: 32
Keywords: baked cod, coconut lemon sauce, healthy seafood, easy dinner, creamy fish recipe, coconut milk, lemon, garlic, baked fish