Savory Baked Cod with Creamy Coconut Lemon Sauce
Baked cod in coconut lemon cream sauce offers a delightful twist to your dinner table. This dish brings together tender cod fillets and a rich, creamy sauce that dazzles the taste buds. Flaunting a perfect blend of flavors, this recipe makes an easy yet exquisite meal option that everyone will love.
Why Make This Recipe
This recipe stands out for its simplicity and taste. The creamy coconut and zesty lemon combine beautifully, enhancing the delicate flavor of the cod. Not only is it versatile and easy to prepare, but it also provides a healthy option packed with protein. Pair it with vegetables or rice for a complete meal that’s sure to impress your family or guests.
How to Make Baked Cod in Coconut Lemon Cream Sauce
Ingredients:
- 4 cod fillets
- 1 can coconut milk
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Step by Step:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the coconut milk, lemon zest, and lemon juice. Bring to a simmer.
- Season the cod fillets with salt and pepper, then place them in a baking dish. Pour the coconut lemon cream sauce over the cod.
- Bake in the preheated oven for 15-20 minutes or until the cod is cooked through and flakes easily with a fork.
- Garnish with fresh parsley and serve with vegetables or rice.
How to Serve Baked Cod in Coconut Lemon Cream Sauce
Serve this delicious baked cod hot, garnished with fresh parsley. Enjoy it with steamed rice or roasted vegetables for a balanced meal. The creamy sauce complements the fish perfectly, making every bite a taste of heaven.
How to Store Baked Cod in Coconut Lemon Cream Sauce
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain the best flavor, reheat the cod gently in the oven or microwave until warmed through.
Tips to Make Baked Cod in Coconut Lemon Cream Sauce
- Ensure even cooking by using fillets of similar thickness.
- For extra flavor, consider adding a pinch of red pepper flakes into the sauce for a gentle heat.
- Experiment with adding herbs like dill or cilantro if you prefer different flavors.
Variation
You can swap cod fillets with other white fish like tilapia or haddock. Additionally, feel free to incorporate vegetables like spinach or bell peppers into the sauce for a nutritious boost.
FAQs
1. What is the best temperature to bake cod?
The ideal temperature for baking cod is 375°F (190°C). At this temperature, the fish cooks evenly and remains moist.
2. Can I use fresh lemon juice instead of bottled?
Yes, using fresh lemon juice enhances the flavor of the dish, giving it a vibrant taste that complements the coconut beautifully.
3. Is it safe to eat cod that is slightly undercooked?
According to USDA food safety temperature guidelines, cod should reach an internal temperature of 145°F (63°C). Always check that your fish is fully cooked before serving.
For more delicious meal ideas, explore our high-protein chicken salad or check out a delightful ground beef enchilada skillet recipe. Enjoy cooking and savoring this tasty baked cod dish!
Baked Cod in Coconut Lemon Cream Sauce
Ingredients
Main ingredients
- 4 fillets cod fillets
- 1 can coconut milk
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the coconut milk, lemon zest, and lemon juice. Bring to a simmer.
- Season the cod fillets with salt and pepper, then place them in a baking dish. Pour the coconut lemon cream sauce over the cod.
Cooking
- Bake in the preheated oven for 15-20 minutes or until the cod is cooked through and flakes easily with a fork.
- Garnish with fresh parsley and serve with vegetables or rice.