Baked Cod in Coconut Lemon Cream Sauce

Tender cod fillets baked in a creamy coconut and lemon sauce with garlic, ginger, and aromatic spices for a restaurant-quality meal in 40 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 320

Ingredients Equipment Method Notes

Ingredients

4 cod fillets 6-ounce each, fresh or properly thawed
Salt and pepper to taste
2 tablespoons olive oil
13.5 ounces coconut milk full-fat, 1 can
1 lemon juiced and zested
2 cloves garlic minced
1 teaspoon fresh ginger grated
2 tablespoons fresh cilantro chopped, for garnish
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water
Lemon slices for garnish
Cooked jasmine rice for serving (optional)

Equipment

Large ovenproof skillet
mixing bowl
whisk
Meat thermometer (optional)

Method

Preheat your oven to 400°F (200°C) to ensure a hot environment for even cooking.
Season the cod fillets with salt and pepper on both sides.
Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering but not smoking.
Place cod fillets in the skillet and sear for 2 minutes on each side until lightly golden. Remove from skillet and set aside.
In the same skillet, add coconut milk, lemon juice, lemon zest, garlic, and ginger. Stir well to combine.
Add fish sauce, brown sugar, and soy sauce to the skillet. Stir and bring to a gentle simmer.
Whisk in the cornstarch mixture to thicken the sauce slightly. Stir until smooth and coating the back of a spoon.
Return the seared cod fillets to the skillet, spooning sauce over the top of each piece.
Transfer skillet to preheated oven and bake for 10-12 minutes or until fish is cooked through and flakes easily with a fork.
Garnish with fresh cilantro and lemon slices before serving. Serve with jasmine rice if desired.

Notes

Use fresh cod for best results. Adjust baking time based on fillet thickness - thicker fillets may need 13-15 minutes. Store leftovers separately (sauce and fish) in airtight containers for up to 3 days. Works beautifully with other white fish like halibut or haddock.