Description
A flavorful baked cod dish served in a creamy coconut lemon sauce, offering a delicate and zesty combination of flavors that are both light and satisfying.
Ingredients
4 cod fillets
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon garlic, minced
1 cup coconut milk (full-fat)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Drizzle olive oil over the cod fillets and season with salt and pepper. Place the fillets in a baking dish.
- In a small saucepan, heat the minced garlic over medium heat for about 1 minute, until fragrant.
- Add the coconut milk, lemon juice, lemon zest, and Dijon mustard to the saucepan. Stir and let simmer for 5-7 minutes until the sauce slightly thickens.
- Pour the coconut lemon cream sauce over the cod fillets in the baking dish.
- Bake for 20-25 minutes, or until the cod is fully cooked and flakes easily with a fork.
- Garnish with fresh parsley and dried thyme (if using), and serve immediately.
Notes
You can use different fish like tilapia, haddock, or halibut if you prefer.
If you prefer a lighter version, you can substitute light coconut milk for full-fat, but the sauce may be less creamy.
You can make the coconut lemon cream sauce ahead of time and store it in the fridge for easier meal prep.
This dish pairs well with roasted vegetables, rice, or a fresh salad.
While the cod itself doesn’t freeze well, you can freeze any leftover sauce and reheat it later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
