Cod in Coconut Lemon Sauce

This hearty baked cod in coconut lemon cream sauce transforms an ordinary fish dinner into a restaurant-worthy meal without any fuss. The delicate cod fillets bathe in a silky coconut sauce infused with bright lemon and aromatic ginger, creating a dish that feels indulgent while remaining healthy and light.

I first created this dish when searching for ways to make my kids excited about eating more fish. The creamy coconut sauce was the perfect solution. Now they request this cod almost weekly, scooping up extra sauce with rice and declaring it better than takeout.

Ingredients

• 4 cod fillets: about 6 oz each. Choose fillets of even thickness for consistent cooking. Look for firm white flesh with no strong odor.
• 1 can coconut milk: provides the creamy base. Full fat yields the richest results but light works too for fewer calories.
• 1 lemon: zest and juice. The bright acidity balances the richness of coconut milk perfectly.
• 2 cloves garlic: minced. Adds aromatic depth without overpowering the delicate fish.
• 1 teaspoon fresh ginger: grated. Brings a subtle warmth and complexity to the sauce.
• 1 tablespoon honey: creates perfect balance with the acidity. Choose local if possible for the best flavor.
• 1 tablespoon soy sauce: adds umami depth and saltiness. Low sodium varieties work beautifully too.
• 1 tablespoon olive oil: for coating the baking dish and preventing sticking.
• Salt and pepper: to taste for seasoning.
• 1 teaspoon red pepper flakes: optional for those who enjoy a gentle heat.
• Fresh cilantro: for garnish. The bright herbal notes complement the creamy sauce wonderfully.
• Cooked jasmine rice: for serving. The floral notes pair beautifully with the coconut sauce.

Step-by-Step Instructions

Prepare Your Oven:

Preheat to 400°F and ensure rack is positioned in the center. This temperature creates the perfect environment for the fish to cook through while allowing the sauce to develop flavor without reducing too much.

Create The Baking Environment:

Coat your baking dish with olive oil using a pastry brush or paper towel to ensure even coverage. The oil prevents sticking and helps conduct heat to the bottom of the fillets for even cooking.

Craft The Coconut Lemon Sauce:

In a bowl whisk together coconut milk lemon zest juice garlic ginger honey soy sauce and seasonings. The whisking action helps incorporate air making the sauce lighter while ensuring even distribution of flavors. Take care to taste and adjust seasoning as needed.

Arrange The Fish:

Place cod fillets in a single layer in your prepared dish ensuring they have a little space between them. Position them with the prettier side facing up as this will be your presentation side when serving.

Bathe In Sauce:

Pour the coconut lemon mixture evenly over the fillets making sure some sauce flows around the sides. This ensures the fish stays moist while cooking and absorbs maximum flavor.

Bake To Perfection:

Place in preheated oven for 20 to 25 minutes until the cod flakes easily with gentle pressure from a fork. The sauce should be gently bubbling around the edges and slightly reduced. Avoid overcooking as cod can quickly become dry.

Finish And Serve:

Allow the dish to rest for 3 to 5 minutes before serving. This resting period allows the fish to finish cooking through residual heat while the sauce settles. Garnish generously with fresh cilantro and serve over jasmine rice allowing everyone to spoon extra sauce over their portions.

Save This

Coconut milk is truly the star ingredient in this recipe. I discovered its transformative power years ago when trying to create creamy sauces without dairy. My grandmother always said the secret to a memorable fish dish is treating it gently and this velvety coconut base does exactly that creating the perfect environment for the delicate cod to shine.

Make Ahead Tips

This dish works beautifully for meal preparation. You can prepare the sauce up to two days ahead and store it in an airtight container in the refrigerator. When ready to cook simply pour over the fish and bake as directed. The sauce may thicken when chilled but will loosen up during baking. Alternatively you can fully cook the dish cool it completely and refrigerate for up to two days. Reheat in a 350°F oven until just warmed through about 15 minutes.

Perfect Pairings

While jasmine rice is my favorite accompaniment for soaking up the delicious sauce this dish pairs beautifully with many sides. Try serving with cauliflower rice for a low carb option or alongside roasted asparagus and cherry tomatoes for a colorful plate. For a complete meal experience consider starting with a simple cucumber salad dressed with rice vinegar and sesame oil the cooling crunch provides a lovely contrast to the warm creamy main dish.

Ingredient Swaps

If cod is unavailable other mild white fish like haddock halibut or tilapia work beautifully in this recipe. Just adjust cooking time according to thickness. For those avoiding soy coconut aminos make an excellent substitute for soy sauce offering a similar savory flavor profile. The honey can be replaced with maple syrup for a vegan option or left out entirely if you prefer a less sweet sauce. Fresh herbs can be swapped according to preference cilantro can be replaced with Thai basil flat leaf parsley or even mint for a different flavor direction.

Save This

Common Questions

→ Can I use a different type of fish for this dish?

Yes, you can substitute cod with other mild white fish like haddock, halibut, or tilapia. Adjust cooking time based on the thickness of your fillets—thinner fillets may require only 15-18 minutes while thicker cuts might need the full 25 minutes.

→ Is there a substitute for coconut milk?

While coconut milk provides the signature flavor, you could use cashew cream or a rich vegetable broth as alternatives. For those who don't need dairy-free options, heavy cream could work but will create a different flavor profile.

→ How do I know when the cod is fully cooked?

Cod is fully cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking as cod can become dry and rubbery.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare the coconut lemon sauce up to 24 hours in advance and refrigerate it. When ready to cook, pour the sauce over the cod and bake as directed. Leftovers can be stored refrigerated for up to 2 days.

→ What sides pair well with this cod dish?

Beyond jasmine rice, this dish pairs beautifully with steamed vegetables like broccoli or bok choy, roasted asparagus, cauliflower rice for a lower-carb option, or a simple green salad. The sauce is versatile enough to complement many side dishes.

→ Is this dish gluten-free?

The dish can be made gluten-free by substituting regular soy sauce with tamari or a certified gluten-free soy sauce. Always check labels on other ingredients to ensure they're free from gluten contamination.