Baked Cod Coconut Lemon Cream

This baked cod coconut lemon cream is my go-to dinner when I need something that feels both elegant and easy. The fish stays amazingly moist while the coconut and lemon sauce delivers a comforting burst of tropical citrus and gentle spice. It is one of those crowd-pleasers that manages to feel fresh and light while still satisfying when you want comfort food done right.

The first time I served this to friends on a chilly spring evening the whole table went quiet on their first bite and now it makes regular appearances at Sunday lunches

Ingredients

• Cod fillets: fresh or well-frozen for delicate flakes and subtle flavor always opt for sustainably sourced fish if possible
• Fine sea salt: enhances the natural sweetness of fresh cod without being overpowering
• Freshly ground black pepper: gives gentle warmth and brings out the delicate aroma of the fish
• Sweet paprika: adds a hint of color and rounds out the flavor profile opt for a bright vibrant powder for best effect
• Extra virgin olive oil: prevents sticking and creates the base for the sauce choose a fruity variety for richer taste
• Full-fat coconut milk: creates a silky luxurious sauce and helps keep the cod tender choose canned coconut milk for best texture
• Freshly squeezed lemon juice: offers tangy brightness and balances the richness of the coconut
• Finely grated lemon zest: delivers high-impact citrus flavor and beautiful aroma
• Minced garlic: provides fragrant depth and punch
• Dijon mustard: adds subtle sharpness and complexity to the cream sauce choose a smooth traditional Dijon
• Ground cumin: creates gentle earthiness and enhances the complexity of the coconut cream
• Ground turmeric: optional for color and warmth but totally worth it for a golden sauce
• Red pepper flakes: optional for heat and a little sparkle of color
• Freshly chopped parsley: provides freshness and visual appeal try to use flat-leaf for the prettiest result

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to one hundred ninety degrees Celsius and lightly grease a baking dish with olive oil or line it with parchment paper to prevent sticking

Season the Cod:

Pat each cod fillet dry using a paper towel this will help the seasoning stick and promote even baking then season both sides generously with salt black pepper and sweet paprika before arranging the fillets in a single layer in the prepared baking dish

Make the Sauce:

In a mixing bowl whisk together the coconut milk lemon juice lemon zest minced garlic Dijon mustard ground cumin turmeric and red pepper flakes continue whisking until the sauce is creamy and completely smooth

Coat the Fillets:

Pour the coconut lemon cream sauce evenly over each cod fillet making sure every piece is well covered and the sauce is spread out to all corners of the dish

Bake:

Slide the baking dish into the oven and bake for eighteen to twenty minutes until the fish is opaque and begins to flake easily with a fork check the thickest part of the largest fillet for doneness

Finish and Garnish:

Let the cod rest for about two minutes out of the oven then sprinkle generously with freshly chopped parsley and serve immediately while bubbling hot

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I love using fresh parsley for garnish because it brings the finishing touch of color and pep plus my kids always swipe the last flecks of the herb from the plate

Storage Tips

Leftover baked cod can be stored in an airtight container in the fridge for up to two days Reheat gently in the oven at a low temperature or briefly in the microwave but keep in mind the fish is most tender on the first night

Ingredient Substitutions

If cod is not available try this recipe with haddock halibut or tilapia All work wonderfully with the coconut lemon cream and cook in about the same time For the sauce light coconut milk can work if you want to cut fat but the full-fat version gives you a much richer mouthfeel

Serving Suggestions

Serve over steamed jasmine rice or with a side of fluffy quinoa Roasted asparagus or green beans also make a crisp contrast and crusty sourdough is perfect for dinner guests who love sopping up extra sauce

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Cultural Context

This recipe draws inspiration from the tropical pairing of coconut and citrus found in coastal cuisines around the world From Thai curries to Mediterranean fish dishes the blend of coconut and lemon always brings a feeling of sunshine and sea breeze to the table

Recipe FAQs

→ How do I prevent the cod from drying out?

To keep the cod moist and flaky, avoid overbaking. Check for doneness at 18 minutes and remove from the oven once the fish flakes easily with a fork.

→ Can I substitute another fish for cod?

Yes, mild white fish such as haddock or tilapia can be used as alternatives, adjusting baking time as needed for thickness.

→ What does the coconut lemon cream add to the fish?

The coconut milk and lemon create a creamy, slightly tangy sauce that enhances the natural sweetness of the cod while keeping it moist.

→ Is the turmeric and red pepper necessary?

These ingredients are optional. Turmeric adds color and warmth, while red pepper flakes bring gentle heat. Use according to your preference.

→ How should I serve this baked cod dish?

Serve the cod hot, garnished with fresh parsley. It pairs well with steamed rice, roasted vegetables, or a crisp salad.

→ Can I prepare the coconut lemon sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and store in the refrigerator until ready to use. Whisk briefly before pouring over the fish.