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Baked cod fillets topped with coconut lemon cream sauce on a plate

Easy Coconut Lemon Cream Baked Cod

A quick and easy one-pan meal featuring tender cod fillets in a creamy coconut lemon sauce, delivering a delightful tropical flavor explosion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces cod fillets (about 6 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 cup full-fat coconut milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric (optional)
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Pat cod fillets dry and season with salt, pepper, and paprika on all sides.
  2. Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant.
Sauce Preparation
  1. Pour in coconut milk, lemon juice, and lemon zest. Whisk in Dijon mustard, cumin, and optional turmeric and red pepper flakes.
  2. Let the sauce simmer for 5-7 minutes until slightly thickened. Nestle in your seasoned cod fillets.
Baking
  1. Transfer the saucepan to a preheated oven at 400°F (200°C) and bake for 12-15 minutes, or until cod flakes easily.
Serving
  1. Garnish with fresh chopped parsley and serve immediately.

Notes

Serve hot with steamed rice or a fresh salad. Leftovers can be stored in the fridge for up to 3 days in an airtight container. Consider using other fish like tilapia or even chicken as a substitute.