Go Back

Baked Cod in Coconut Lemon Cream Sauce

Tender cod fillets baked in a creamy coconut lemon sauce with ginger and turmeric for a healthy, flavorful dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets cod fillets approximately 6 oz each
  • salt and black pepper to taste
  • 1 can full-fat coconut milk 13.5 oz
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp turmeric powder
  • 1/2 tsp red pepper flakes optional
  • 1 large lemon juiced and zested
  • 1 tbsp honey or maple syrup
  • fresh cilantro or parsley chopped, for garnish
  • sliced green onions for garnish

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • whisk
  • Grater

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.
  2. Pat the cod fillets completely dry with paper towels. Season both sides generously with salt and black pepper, then arrange in a single layer in the prepared baking dish.
  3. In a medium bowl, whisk together the coconut milk, minced garlic, grated ginger, turmeric, red pepper flakes (if using), lemon juice, lemon zest, and honey until smooth and well combined.
  4. Pour the coconut lemon mixture evenly over the cod fillets, making sure each piece is well coated with sauce.
  5. Bake for 15-20 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F. The sauce should be bubbling around the edges.
  6. Remove from the oven and spoon some of the sauce from the bottom of the pan back over each fillet.
  7. Garnish generously with fresh cilantro and sliced green onions. Serve immediately over rice or with your choice of sides.

Notes

Storage: Store fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a 300°F oven covered with foil, or use the microwave at 50% power. Substitutions: Halibut, mahi-mahi, or salmon work well in place of cod. Light coconut milk can be used but the sauce will be thinner. Swap cilantro for basil or parsley if preferred. Thicker Sauce: For a thicker consistency, remove fish after baking and simmer the sauce in a skillet for 2-3 minutes to reduce. Make-Ahead: Sauce can be made up to 2 days in advance and stored in the fridge. Assemble and bake fish fresh for best results.