Description
A simple, tropical-inspired dinner: flaky cod baked in a silky coconut and lemon sauce. Ready in about 30 minutes and perfect when you want something bright, creamy, and low-effort.
Ingredients
Scale
For the fish
- 4 thick cod fillets (white, firm pieces)
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the sauce
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 (13–14 oz) can full-fat coconut milk
- 3 Tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Heat the oven to 180°C (350°F). Lightly oil a baking dish that will hold the fillets in a single layer.
- Pat the cod dry and season both sides with salt and pepper. Set aside.
- Warm the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
- Stir in the garlic and grated ginger and cook for another 30–60 seconds, until fragrant. Avoid browning the garlic.
- Pour in the coconut milk, then whisk in the lemon juice and lemon zest. Bring the mixture to a gentle simmer and let it meld for 2–3 minutes. Taste and adjust seasoning if needed.
- Arrange the seasoned cod in the prepared baking dish and ladle the coconut-lemon mixture over the fillets so they’re mostly covered.
- Bake in the preheated oven for 20–25 minutes, or until the fish flakes easily with a fork and appears opaque throughout. Cooking time depends on fillet thickness — check early.
- Remove from the oven and let rest a couple of minutes before serving. Garnish with chopped cilantro or parsley, if desired.
Notes
- Serving suggestions
- Spoon the sauce over steamed jasmine rice, coconut rice, or quinoa. Serve alongside blanched green beans, sautéed spinach, or a crisp cucumber salad.
- Storage & reheating
- Refrigerate leftovers in an airtight container for up to 2 days. Rewarm gently on the stovetop over low heat or in a moderate oven; add a splash of water or extra coconut milk if the sauce has stiffened.
- Quick notes & tips
- Use full-fat coconut milk for a richer, silkier sauce.
- Don’t overbake — check at 18–20 minutes for thinner fillets.
- Zest the lemon before juicing it to capture the fragrant oils.
- For a citrus twist, swap lemon for lime.
- Freeze the sauce (not the baked fish) for up to 3 months in a sealed container.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg