Baked Cod Coconut Lemon Cream (Print)
Cod fillets baked in coconut lemon sauce with aromatic spices, finished with fresh parsley.
# Ingredients:
→ For the Cod
01 -
4 cod fillets (approximately 170 g each)
02 -
1 teaspoon fine sea salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
0.5 teaspoon sweet paprika
05 -
1 tablespoon extra virgin olive oil
→ For the Coconut Lemon Cream Sauce
06 -
240 ml full-fat coconut milk
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
2 cloves garlic, minced
10 -
1 teaspoon Dijon mustard
11 -
0.5 teaspoon ground cumin
12 -
0.5 teaspoon ground turmeric (optional)
13 -
0.5 teaspoon red pepper flakes (optional)
14 -
1 tablespoon freshly chopped parsley (for garnish)
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a baking dish with olive oil or line with parchment paper.
02 -
Pat cod fillets dry with paper towel. Season both sides with salt, black pepper, and paprika. Arrange fillets in a single layer in the prepared dish.
03 -
In a bowl, whisk together coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric, and red pepper flakes until smooth and uniform.
04 -
Pour coconut lemon cream sauce evenly over cod fillets, ensuring each piece is well coated.
05 -
Place baking dish in oven and bake for 18-20 minutes until cod is opaque and flakes easily with a fork.
06 -
Allow cod to rest for two minutes. Garnish with freshly chopped parsley and serve immediately.
# Additional Notes:
01 -
Avoid overbaking cod to preserve moisture and maintain a flaky texture.