Baked Cod in Coconut Lemon Cream Sauce for a Tropical Feast

This Baked Cod in Coconut Lemon Cream Sauce offers a quick and delightful tropical escape with gluten-free indulgence.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Fusion, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cod

4 pieces Cod Fillets 1-1.5 inches thick for even cooking
1 teaspoon Salt Adjust to taste
1 teaspoon Pepper Fresh ground preferred

For the Sauce

1 tablespoon Olive Oil Can substitute with coconut oil
1 medium Onion Yellow or white, sauté until translucent
2 cloves Garlic Freshly minced recommended
1 tablespoon Ginger Freshly grated
1 can Coconut Milk Full-fat preferred
2 tablespoons Lemon Juice Freshly squeezed
1 teaspoon Lemon Zest Use a microplane for fine zest

Equipment

Oven
Skillet
baking dish
Measuring cups
Measuring spoons
Microplane

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F).
Season cod fillets with salt and pepper, then place in a baking dish.
In a skillet, heat olive oil and sauté onion for 3-4 minutes until translucent.
Add minced garlic and grated ginger, cooking for 1-2 minutes more.
Pour in coconut milk, lemon juice, and lemon zest. Simmer for 5 minutes.
Pour the sauce over the seasoned cod in the baking dish.
Bake for 20-25 minutes, checking for doneness as the cod flakes easily.
Garnish with chopped cilantro or parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1.5mg

Notes

Pair with a crispy quinoa salad or garlic bread for a complete meal.

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