Baked Cod Coconut Lemon (Print-Friendly Version)
Try this light and tasty cod meal great for spring nights. The creamy sauce with coconut milk, lemon, and ginger goes perfectly with fish. Save & click.
# Ingredients You’ll Need:
→ Fish
01 -
21 ounces of cod fillets
→ Seasoning
02 -
Black pepper freshly ground, as much as you like
03 -
Salt, as needed
→ Sauce
04 -
1 medium onion sliced thin
05 -
2 garlic cloves smashed
06 -
1 1/4 cups unsweetened coconut milk
07 -
2 tablespoons olive oil
08 -
Juice and peel from 1 big lemon
09 -
1 tablespoon freshly grated ginger
# How to Make It:
01 -
Get your oven up to 350°F and wait till it’s ready before moving on.
02 -
Dry off the cod with paper towels. Sprinkle salt and pepper on both sides so it’s nicely covered.
03 -
Warm up olive oil in a big pan over medium heat. Toss in the onion slices and cook them till they turn clear, about 3 to 4 minutes. Mix in the ginger and garlic, stir for around a minute until you smell that nice fragrance.
04 -
Add the coconut milk and let it gently bubble. Next, stir in lemon juice and zest, mixing it all well. Let the sauce thicken just a little as the flavors get cozy.
05 -
Lay the seasoned cod fillets on one layer in a baking pan. Pour the creamy coconut lemon sauce over so each piece gets some love. Pop it into the hot oven for 20 to 25 minutes till the fish flakes with a fork.
06 -
Pull the fish out of the oven and dish it up right away. Spoon extra sauce over the top. You can pair it with rice or steamed veggies, whatever you like.
# Extra Suggestions:
01 -
Cod has a gentle taste that takes on flavors from sauces really well and baking keeps it tender and flaky.
02 -
If you want to skip dairy, just leave out butter or swap it with coconut oil, and double-check your coconut milk isn’t sweetened.
03 -
To add a little kick, throw in some red pepper flakes or chopped chili to the sauce.