Baked Cod in Coconut Lemon Cream Sauce – Light & Luscious
Let Me Tell You About This Dreamy Cod Recipe
Okay, so you know how sometimes you crave something light that still feels a bit fancy, but you also don’t want to fuss for hours in the kitchen? That’s basically me most weekday evenings. The first time I tried making this Baked Cod in Coconut Lemon Cream Sauce, I’d just come back from the market (forgot half my list, as per usual), bought some beautiful cod fillets on a whim, then rummaged through my pantry like a slightly disorganised squirrel. And voilà, this recipe kind of just happened! My brother still jokes about that time I almost grabbed evaporated milk instead of coconut cream—would’ve been…interesting.
Why I Always Come Back to This
I make this when I want dinner to feel special but not stressful. My family goes a bit wild for it—my youngest calls it “ocean cake,” which, I’ll admit, sounded bizarre at first but now it’s stuck. I think the coconut lemon sauce is so light, so bright, you could just about eat it with a spoon (not that I haven’t, shh). If I’m in a proper rush or the day got away from me, I skip the zest and just squeeze the lemon straight in—totally works. Sometimes the sauce splits or looks a bit lumpy, and honestly, nobody’s ever cared.
Here’s What You’ll Need (With My Lazy Swaps)
- 4 cod fillets (mine were about 150g/5oz each; haddock or pollock work in a pinch—my aunt swears by tilapia but I’m not convinced)
- 1 cup full-fat coconut cream (or straight-up coconut milk if it’s all you have; my grandmother always insisted on the blue can, but any brand honestly)
- 1 fresh lemon, zested and juiced (or bottled juice if you must—just not too much!)
- 2 garlic cloves, finely chopped (I sneak in an extra clove because why not?)
- 2 tbsp unsalted butter (olive oil in a jam, but the taste is marginally different if you care)
- Salt and cracked black pepper, to taste
- Small handful fresh parsley, chopped (basil is quite nice here too, I learned that by accident!)
- Optional: pinch of chili flakes (gives it a kick—my kids aren’t thrilled, but I am)
How I Actually Make It (Get Ready for Some Chaos)
- Preheat the oven to 200°C (about 400°F). I usually forget to do this until halfway through prepping, so—just remember when you can.
- Grease a baking dish. Just rub a bit of butter around or splash it with oil. Don’t stress about fancy pans; I’ve used a wonky old casserole before.
- Lay the cod fillets in the dish. Pat them dry if you can be bothered; the sauce sticks better, I think.
- In a small saucepan, melt the butter over medium heat. Add the garlic and let it sizzle till fragrant. Don’t let it burn or you’ll curse (I have).
- Pour in the coconut cream, lemon juice, and zest. Whisk it smooth-ish. Season with salt, pepper and (if you like), chili flakes. If it looks a bit separated, don’t panic, just whisk with enthusiasm—it’ll come together later.
- Pour the sauce all over the cod. I try to coat every bit, but sometimes a corner escapes, and that’s okay.
- Bake uncovered for about 15–18 minutes or till the cod flakes easily (I check by poking it with a fork—very professional method). Thick fillets might need another 3–4 minutes; thin ones cook in a flash.
- Top with lots of parsley and maybe an extra squeeze of lemon. This is where I sneak a little spoonful of sauce while nobody’s looking.
Messy Notes & Little Discoveries
- The sauce always thickens more as it cools. Don’t freak out if it’s runny straight from the oven.
- Forgot to pat dry the cod once—made no real difference (at least that I noticed), so don’t stress.
- The lemon zest matters, but if you’re zestless and desperate, lemon pepper seasoning can help.
Weird Variations I’ve Tried (And One Fail…)
- Added a spoonful of capers once—delicious.
- Subbed lime for lemon (tangy and tropical, but somehow less comforting?)
- Tried it with smoked paprika: tasty but weird with coconut, so I wouldn’t again.
- It’s basically never bad with a little spinach tossed into the sauce—just wilts perfectly.
Don’t Have a Fancy Baking Dish? Me Either
- Honestly, I use whatever’s oven-safe. Once I even baked this in an ovenproof skillet—worked just fine! A roasting tin is all you really need, promise.
Any Leftovers? Here’s the Reality
- This keeps in the fridge (covered) maybe two days, though honestly, in my house it never lasts more than a day!
- I’ve reheated it in the microwave in a pinch; tastes surprisingly good cold with salad too.
What I Serve With (And a Tangent About Rice)
I love this with basmati rice—fluffy and soaks up the sauce beautifully. Couscous works if you’re in a hurry. And sometimes (don’t judge), I eat it with crusty bread, tearing off bits to mop up all that creamy sauce. Once, my cousin brought over sweet potato mash and it weirdly worked.
What I Learned The Hard Way (Let Me Save You the Trouble)
- Don’t overbake! I once forgot about it and came back to cod rocks. If you think it’s just barely done, pull it—I find it keeps cooking a bit outside the oven.
- Lemon juice can curdle things if added straight to hot coconut milk; add it off the heat if you’re nervous.
- Biggest rookie mistake: not tasting the sauce before pouring it. Adjust the salt—trust me, it matters!
Real-World Questions I’ve Gotten (And My Totally Honest Answers)
- Can I use frozen fish? Yep! Just thaw and pat it dry, otherwise you get watery sauce. I used to skip this and always wondered why dinner was soup.
- Is it OK to prep ahead? Maybe. The sauce thickens up, so you’ll want to re-whisk or add a splash of cream when reheating. I actually think it tastes better the next day, though that could just be wishful thinking because I never have leftovers.
- Where do you buy good coconut cream? I grab it at my local Asian grocer (love ImportFood!), but I’ve ordered from here sometimes. Pantry coconut milk works too (see above, I really am not picky).
- What if my sauce splits? Whisk it hard, or cheat and throw in a little dollop of cold cream to save it. It always comes together in the end.
Oh, random side note: once tried crusting the cod in coconut flakes for ~double coconut~ action; too much—like eating a tropical snowball. Stick with the sauce. But that’s half the fun, right? Anyway, if you ever try a wild twist and it works, let me know. I’m all ears!
Ingredients
- 4 cod fillets (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 cup coconut cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2Season both sides of the cod fillets with sea salt and black pepper. Arrange them in the prepared baking dish.
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3In a bowl, whisk together coconut cream, lemon juice, lemon zest, and minced garlic until smooth.
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4Pour the coconut lemon cream sauce evenly over the cod fillets. Sprinkle chopped parsley on top.
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5Bake for 22–25 minutes until the fish flakes easily with a fork and the sauce is bubbly. Garnish with additional parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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