Baked Cod In Coconut Lemon Cream Sauce: A Quick And Flavorful Weeknight Dinner Recipe

I perfected my Baked Cod With Lemon Cream Sauce by balancing creamy coconut milk with a bright lemon lift, and I still get asked how it comes together so simply.

I love late weeknights when a quick fish dish feels fancy. This Baked Cod Dinner started as a lazy idea and turned into a bright Coconut Cod I keep making.

Flaky cod fillets bathe in silky coconut milk sauce that somehow stays light while still feeling indulgent, its weird but true. There’s a tang that wakes the plate up and keeps you reaching for another forkful, and it comes together fast so you can actually talk to people instead of standing over the stove.

Try it when you want impressive without the fuss, you’ll be surprised how often this becomes my go-to.

Ingredients

• Cod: flaky white fish, high in protein and low in fat, mild taste, cooks fast
• Coconut milk: rich and creamy, adds healthy fats and a touch of sweetness
• Lemon juice and zest: bright acidic punch, lifts flavors and adds fresh tang
• Shallot or onion: brings savory sweetness and mild bite, gives depth to sauce
• Garlic: pungent and warm, boosts aroma and savory taste, use sparingly if needed
• Cornstarch slurry: thickens the coconut sauce quickly, keeps it glossy without floury taste
• Cilantro or parsley: fresh herb garnish, adds color and bright herbal notes, cuts richness
• Olive oil and butter: add richness and mouthfeel, small amounts go a long way

Ingredient Quantities

• 1 lb (450 g) cod fillets, skin removed, cut into 4 portions
• 1 can (13.5 oz / 400 ml) full fat coconut milk
• 1 small shallot or 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1 tbsp butter (optional for a richer sauce)
• 1 tbsp cornstarch plus 2 tbsp cold water (slurry to thicken)
• 1/2 tsp kosher salt, more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh cilantro or parsley for garnish
• Cooked rice or steamed veggies for serving

How to Make this

1. Preheat oven to 375°F (190°C), pat the cod pieces dry with paper towels and season both sides with about 1/2 tsp kosher salt and 1/4 tsp black pepper, let sit 5 to 10 minutes so they come closer to room temp.

2. In a medium skillet over medium heat add 1 tbsp olive oil and the optional 1 tbsp butter, once hot add the finely chopped shallot or 1/2 small onion and sauté until translucent about 2 to 3 minutes.

3. Add the minced garlic and cook about 30 seconds until fragrant but not browned.

4. Pour in the can of full fat coconut milk, stir to combine and scrape any bits from the pan, then add 2 tbsp fresh lemon juice and 1 tsp lemon zest plus 1/4 tsp red pepper flakes if using, bring to a gentle simmer.

5. Taste the sauce and adjust salt if needed, remember we started with 1/2 tsp so add a pinch more if it tastes flat.

6. Whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, slowly whisk the slurry into the simmering sauce and cook 1 to 2 minutes until it thickens slightly, remove from heat.

7. Place the seasoned cod portions in a shallow baking dish, pour the coconut lemon cream sauce over the fillets so theyre mostly covered, spoon some sauce on top.

8. Bake uncovered 12 to 15 minutes depending on thickness, check at 10 minutes for thin fillets, the cod is done when opaque and flakes easily with a fork.

9. Let the fish rest a couple minutes, garnish with 2 tbsp chopped fresh cilantro or parsley and serve over cooked rice or steamed veggies, spoon extra sauce over everything and enjoy, dont overcook the fish or it gets dry.

Equipment Needed

1. Oven (set to 375°F)
2. Medium skillet (nonstick or stainless)
3. Shallow ovenproof baking dish (about 9×9 or similar)
4. Chef’s knife
5. Cutting board
6. Measuring spoons and a liquid measuring cup
7. Small bowl and a whisk (for the cornstarch slurry)
8. Spatula or fish spatula for spooning sauce
9. Paper towels and oven mitts

FAQ

Baked Cod In Coconut Lemon Cream Sauce: A Quick And Flavorful Weeknight Dinner Recipe Substitutions and Variations

• Cod fillets: swap for haddock, pollock or halibut (all flaky white fish). Salmon or trout work too if you want a richer taste, but watch the cooking time.
• Full fat coconut milk: use canned evaporated milk or heavy cream for the same creaminess, or light coconut milk plus 1 tbsp coconut oil to keep some coconut flavor with less fat.
• Shallot / onion: replace with 2 sliced green onions, 1/4 cup finely chopped yellow onion, or 1/2 tsp shallot powder if you’re out of fresh.
• Cornstarch slurry: use 1 tbsp all purpose flour mixed with 2 tbsp cold water, 1 tbsp arrowroot for a clearer glossy finish, or just simmer the sauce longer to reduce and thicken naturally.

Pro Tips

1) Let the fillets warm up a bit and pat them bone dry before cooking, this makes them brown and cook more evenly, and stops the sauce from getting watery. dont skip the towel.

2) Reduce the coconut sauce lightly on the stove before you thicken it, that concentrates flavor so you need less salt, and the slurry will work way better if the sauce is already simmering gently.

3) Pull the fish a little early, it keeps the cod moist, remember it will keep cooking a minute or two while resting; if you like a tester, 125 to 130 F gives tender cod, 145 F is more well done.

4) Finish smartly: stir a small knob of cold butter or a splash of lemon juice into the sauce off the heat for a silkier, brighter finish, and always taste at the end and adjust salt and acid, because canned coconut milk can vary a lot in richness and sweetness.