Description
This flavorful dish combines tender, flaky cod with a rich coconut lemon cream sauce infused with garlic, ginger, and citrus. It’s a quick, healthy dinner option that feels both light and indulgent—perfect for busy weeknights or a special occasion.
Ingredients
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4 cod fillets
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 (13.5 oz) can coconut milk
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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2 garlic cloves, minced
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1 tablespoon grated ginger (optional)
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1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
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Fresh parsley or cilantro, for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish and place the cod fillets inside. Drizzle with olive oil and season with salt and pepper.
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Prepare the sauce:
In a saucepan over medium heat, combine coconut milk, lemon juice, lemon zest, garlic, and ginger (if using). Bring to a gentle simmer. -
Thicken the sauce:
Stir in the cornstarch slurry and cook, stirring, until the sauce thickens slightly—about 2–3 minutes. -
Bake the cod:
Pour the warm sauce over the cod in the baking dish. Bake for 20 minutes, or until the fish flakes easily with a fork.
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Garnish and serve:
Top with fresh parsley or cilantro. Serve hot with rice, quinoa, or steamed vegetables.
Notes
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Best flavor tip: Use freshly squeezed lemon juice for the brightest taste.
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Pairing ideas: Excellent served over jasmine rice, cauliflower rice, or sautéed greens.
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Spicy twist: Add a pinch of red pepper flakes to the sauce for a bit of heat.