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Baked Cod in Coconut Lemon Cream Sauce

Make Baked Cod in Coconut Lemon Cream Sauce with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cod fillets about 6 oz each
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp butter or coconut oil
  • 3 cloves garlic minced
  • 1 cup canned coconut milk full-fat
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp cornstarch mixed with 2 tbsp water optional, for thickening
  • 2 tbsp fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly greasing it with olive oil.
  2. Season the cod fillets with salt, black pepper, and paprika on both sides. Place them in the prepared baking dish.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  4. Pour in the coconut milk and bring to a simmer. Stir in the lemon zest, lemon juice, Dijon mustard, and red pepper flakes (if using). Allow the sauce to simmer for about 5 minutes to let the flavors meld together.
  5. If you prefer a thicker sauce, mix the cornstarch with water in a small bowl until smooth. Gradually add this mixture to the simmering sauce, stirring continuously until it thickens.
  6. Pour the coconut lemon sauce over the seasoned cod fillets in the baking dish, ensuring they are well-coated.
  7. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
  8. Once done, remove from the oven, garnish with fresh parsley, and serve immediately.