Coconut Lemon Cod Dinner (Print Version)
Tender cod fillets baked in a rich coconut lemon cream sauce - a quick, flavorful solution for busy weeknights that feels restaurant-worthy.
# Ingredients:
→ Fish
01 -
4 thick cod fillets (1 to 1.5 inches thick), about 150g each
→ Sauce
02 -
400ml full-fat coconut milk
03 -
2 tablespoons fresh lemon juice
04 -
1 tablespoon lemon zest
05 -
2 teaspoons freshly grated ginger
06 -
2 tablespoons olive oil
07 -
Salt and pepper to taste
→ Garnish
08 -
Fresh parsley, chopped
09 -
Lemon wedges
# Steps:
01 -
Preheat your oven to 190°C (375°F).
02 -
Lightly oil a baking dish large enough to hold all cod fillets in a single layer.
03 -
Pat cod fillets dry with paper towels. Season both sides with salt and pepper, then place them in the prepared baking dish.
04 -
In a bowl, whisk together coconut milk, lemon juice, lemon zest, grated ginger, olive oil, and a pinch of salt and pepper until well combined.
05 -
Pour the coconut lemon sauce over the cod fillets, ensuring they're well coated.
06 -
Bake in the preheated oven for 18-22 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
07 -
Garnish with fresh chopped parsley and serve immediately with lemon wedges and your choice of sides.
# Notes:
01 -
For best results, select cod fillets of similar thickness to ensure even cooking.
02 -
The sauce will thicken slightly as it bakes, creating a luscious coating for the fish.
03 -
If the sauce is too thin after baking, carefully remove the fish to a serving plate and simmer the sauce on the stovetop for 2-3 minutes to reduce.