Ingredients
- Cod fillets (4, about 6 oz each)
- Full-fat coconut milk (1 can, 13.5 oz)
- Lemon (1 large, juiced and zested)
- Garlic (3 cloves, minced)
- Olive oil (1 tablespoon)
- Salt and freshly ground black pepper (to taste)
- Fresh cilantro or parsley (1/4 cup, chopped)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Pat the cod fillets dry and season all sides generously with salt and black pepper.
- Step 2: Prepare the sauce by heating the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Step 3: Pour in the full-fat coconut milk, lemon juice, and lemon zest. Bring the mixture to a gentle simmer, stirring constantly, then remove the pan from the heat. Taste and adjust salt if needed.
- Step 4: Arrange the seasoned cod fillets in a shallow baking dish (such as a 9×13 inch dish). Pour the coconut lemon cream sauce evenly over the fish, ensuring the sauce surrounds the fillets.
- Step 5: Bake for 12 to 15 minutes, or until the cod is opaque, cooked through, and flakes easily with a fork. The exact time will depend on the thickness of the fish.
- Step 6: Serve immediately, spooning extra sauce over the fillets and garnishing generously with fresh chopped cilantro or parsley.
Notes
- Refrigerate leftover cod and sauce promptly in an airtight container and consume within 2 days, as the delicate texture of the fish deteriorates quickly.
- Reheat gently in a saucepan or a 300°F oven; avoid high microwave settings, which can cause the coconut cream sauce to break and the cod to dry out.
- Serve this dish over fluffy jasmine rice or alongside simple roasted asparagus to balance the richness of the coconut lemon cream.
- To ensure a thick, luxurious sauce that won't split, make certain you use full-fat (not light) coconut milk, especially when combining it with acidic lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American