Cooking with Toti
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Baked Cod in Coconut Lemon Cream Sauce
Tender cod in a creamy coconut-lemon sauce with garlic, ginger, and warm spices.
Serves
5
Time
40 min
Tender baked cod in a creamy coconut lemon sauce with garlic, ginger, and warm spices. Simple ingredients, big flavor, and perfect for a family dinner.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Place cod in a baking dish. Season with salt and pepper.
- 3
In a large skillet over medium heat, add butter and olive oil.
- 4
Add onion, garlic, ginger, paprika, oregano, and salt all at once. Sauté until onions soften and the mix is fragrant.
- 5
Pour in coconut milk and lemon juice. Simmer gently 5–7 min.
- 6
Stir in the lemon zest.
- 7
Pour the warm sauce evenly over the cod.
- 8
Bake 20–25 min, until cod flakes easily with a fork.
- 9
Sprinkle with fresh parsley. Add an extra squeeze of lemon if you like.
Toti’s Tips
- ✓Full-fat coconut milk holds together in the oven without breaking into a grease slick the way lighter coconut milk can, so the sauce stays creamy around the fish.
- ✓Simmer the sauce on the stove before it goes over the cod so the garlic and ginger actually cook and lose their raw bite instead of just steaming in the oven.
- ✓Add the lemon zest at the end, off the direct heat, so its bright oils don't cook off and turn dull tasting.
- ✓Cod is delicate and flakes apart fast, so check it a few minutes before the top of the bake time and pull it as soon as a fork slides through easily.
- ✓Season the fish itself with salt and pepper before saucing it, since the coconut milk mutes seasoning and plain cod under a rich sauce can taste bland otherwise.
- ✓Serve with rice, mashed potatoes, or crusty bread so the sauce gets soaked up instead of pooling and going to waste on the plate.
More photos
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