Baked Cod in Coconut-Lemon Cream Sauce

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If you’re looking for a comforting yet fresh seafood dish, this Baked Cod in Coconut-Lemon Cream Sauce will soon become one of your favorites. Inspired by tropical flavors and European home cooking, this recipe blends the tenderness of baked cod with the rich silkiness of coconut milk and a zesty touch of lemon. The result is a well-balanced, aromatic dish that tastes indulgent but feels light — perfect for weeknight dinners or special occasions.

Cooking Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

4 cod fillets (about 170 g / 6 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1 tsp paprika
1 cup (240 ml) coconut milk
1/2 cup (120 ml) heavy cream
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp dried thyme
1 tsp dried parsley
1 tbsp fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Step-by-Step Cooking Directions

Preheat the oven to 190°C (375°F). Lightly grease a baking dish with olive oil or use a baking spray.
Prepare the cod fillets: Pat them dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
Arrange the fish in the greased baking dish in a single layer.
Make the sauce: In a medium bowl, whisk together coconut milk, heavy cream, lemon juice, lemon zest, thyme, and dried parsley until well combined.
Pour the sauce evenly over the seasoned cod fillets.
Bake uncovered for 20–25 minutes, or until the fish flakes easily with a fork and the sauce is gently bubbling.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.

Nutritional Information (per serving)

Calories: 380
Protein: 35 g
Fat: 25 g
Saturated Fat: 14 g
Carbohydrates: 4 g
Fiber: 0.5 g
Sugar: 2 g
Sodium: 300 mg

Note: Nutrition may vary depending on the size and type of fish used.

The Origins and Popularity of the Recipe

Cod has long been a staple in Northern and Central European kitchens, particularly in coastal regions. Traditionally baked or fried, cod pairs beautifully with creamy sauces. This recipe brings a modern twist with the inclusion of coconut milk — a nod to tropical and Southeast Asian cuisines. The blend of coconut and lemon balances richness with brightness, making it a globally inspired, fusion-style favorite.

Reasons Why You’ll Love This Recipe

✅ Quick and Easy: Ready in under 40 minutes.
✅ Elegant Presentation: Perfect for dinner guests or a date night.
✅ Flavorful & Comforting: Rich coconut cream meets tangy lemon and savory fish.
✅ Customizable: Can be adapted with different fish or herbs.

Health Benefits

Cod: A lean source of protein, low in fat, and rich in omega-3 fatty acids.
Coconut Milk: Contains healthy fats (medium-chain triglycerides) and supports brain health.
Lemon Juice: High in vitamin C and promotes digestion.
Herbs and Spices: Add antioxidants and anti-inflammatory benefits.

Serving Suggestions

Serve over a bed of jasmine rice, couscous, or mashed potatoes.
Add roasted asparagus or green beans on the side.
A crusty piece of sourdough bread works perfectly to mop up the sauce.

Common Mistakes to Avoid

❌ Overcooking the cod: It becomes dry and rubbery. Bake only until it flakes easily.
❌ Using low-fat substitutes: These can cause the sauce to split.
❌ Too much lemon: A little zest goes a long way; avoid overpowering the coconut flavor.

Pairing Recommendations

Wine: A dry Riesling or Sauvignon Blanc complements the citrus and creamy notes.
Drink: Sparkling water with a lemon slice or light coconut water for non-alcoholic pairing.
Side Dish: Coconut rice, steamed broccoli, or a light salad with vinaigrette.

Cooking Tips

Use full-fat coconut milk for a rich, velvety sauce.
Add a splash of white wine to the sauce for extra depth.
Mix fresh herbs like basil or dill into the sauce for variation.
Don’t skip the zest — it’s key to the recipe’s brightness.

Similar Recipes to Try

Lemon Dill Baked Salmon
Coconut Curry Shrimp
Creamy Garlic Tuscan Cod
Mediterranean Baked White Fish
Herb-Crusted Tilapia with Lemon Butter

Variations to Try

Make it dairy-free: Use only coconut milk and skip the cream.
Add veggies: Include cherry tomatoes or spinach in the baking dish.
Swap the fish: Try it with halibut, haddock, or salmon.
Spice it up: Add chili flakes for a gentle heat.

Ingredient Spotlight: Cod

Cod is a mild, flaky white fish that absorbs flavors beautifully. It’s affordable, versatile, and packed with lean protein. Often recommended for healthy diets, cod is low in mercury and a sustainable seafood choice when sourced responsibly.

Conclusion Paragraph

This Baked Cod in Coconut-Lemon Cream Sauce is more than just a meal — it’s a celebration of textures and flavors. The lightness of cod meets the luxurious embrace of a citrus-infused coconut cream, making every bite feel both nourishing and indulgent. Whether you’re cooking for family or impressing guests, this dish will surely earn a spot in your regular rotation. Fresh, simple, and full of comfort — what more could you ask for?

Frequently Asked Questions (FAQs)

1. Can I use frozen cod fillets?
Yes, just be sure to thaw them completely and pat dry before baking to avoid watery results.

2. Is there a substitute for coconut milk?
You can use regular heavy cream or a blend of cream and milk. However, the flavor will be less tropical.

3. What’s the best way to know cod is done?
When it flakes easily with a fork and turns opaque in the center, it’s ready.

4. Can I prep this dish ahead of time?
Yes, you can assemble it in the baking dish (without baking) and refrigerate for up to 12 hours.

5. Is this recipe keto-friendly?
It can be. Omit the cream and reduce coconut milk slightly for a low-carb version.

6. Can I add vegetables?
Absolutely! Cherry tomatoes, spinach, or zucchini work beautifully in the same pan.

7. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.

8. Can I freeze this dish?
Yes, but the cream sauce may slightly separate. Freeze in portions and reheat gently.

9. What kind of coconut milk should I use?
Use canned, full-fat coconut milk for best results — not the beverage type from cartons.

10. What herbs can I substitute?
Fresh dill, basil, or tarragon are great alternatives to parsley and thyme.