Baked Cod in Coconut Lemon (Printable Version)
# What You Need:
→ Meats
01 -
4 cod fillets (about 6 oz each)
→ Dairy Alternatives
02 -
1 can (13.5 oz) coconut milk
→ Fruits
03 -
1 lemon (zest and juice)
→ Aromatics
04 -
2 cloves garlic, minced
05 -
1 teaspoon fresh ginger, grated
→ Sweeteners
06 -
1 tablespoon honey (or maple syrup for a vegan option)
→ Condiments
07 -
1 tablespoon soy sauce (or tamari for gluten-free)
08 -
1 tablespoon olive oil
→ Spices
09 -
Salt and pepper, to taste
10 -
1 teaspoon red pepper flakes (optional, for heat)
→ Garnish
11 -
Fresh cilantro
→ Serving Suggestion
12 -
Cooked jasmine rice
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil and set aside.
02 -
In a medium bowl, whisk together the coconut milk, lemon zest, lemon juice, minced garlic, grated ginger, honey, soy sauce, salt, pepper, and red pepper flakes (if using).
03 -
Place the cod fillets in the prepared baking dish in a single layer. Pour the coconut lemon cream sauce evenly over the fillets.
04 -
Bake the cod in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The sauce should be bubbling and slightly thickened.
05 -
Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve over jasmine rice, drizzling additional coconut lemon cream sauce on top.
# Additional Notes:
01 -
For added heat, include more red pepper flakes or serve with a spicy side dish.
02 -
This recipe pairs well with a crisp white wine such as Sauvignon Blanc.