Description
Baked Cod in Coconut Lemon Cream Sauce combines the delicate flavors of cod with a luscious coconut cream sauce and a zesty touch of lemon.
Ingredients
Scale
- 21 oz (600 g) cod fillets
- Salt and black pepper, to taste
- For the coconut-lemon cream sauce:
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1.2 cups (300 ml) coconut milk
- 1 large lemon, juice and zest
Instructions
- Start by preheating your oven to 350°F (180°C). As the oven heats, season your cod fillets generously with salt and black pepper on both sides to ensure a well-rounded flavor that penetrates deep into the fish.
- In a large skillet over medium heat, add olive oil and let it warm up. Once the oil is shimmering, add the thinly sliced onion and sauté it gently until it turns translucent. At this point, add the grated ginger and crushed garlic to the skillet, stirring them in and allowing the flavors to meld nicely for about a minute.
- Slowly pour in the coconut milk, stirring it into the sautéed ingredients. Incorporate the juice and zest of the lemon, stirring gently to combine and bringing the mixture to a low simmer. This sauce should have a silky texture and a tangy aroma.
- Place your seasoned cod fillets into a baking dish. Pour the prepared coconut lemon cream sauce over the fillets, ensuring they are completely coated. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cod is opaque and flakes easily with a fork.
Notes
Ensure the oven is preheated for even cooking. The sauce should be simmered gently and not boiled to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 400 mg
- Protein: 35 g