Baked Cod in Coconut Lemon Cream Sauce

Baked cod in coconut lemon cream sauce comes out light and flaky, paired with a rich, savory sauce that feels both comforting and elegant. It’s quick enough for busy weeknights yet impressive enough for guests. Every time, it turns out perfectly balanced with bright citrus and creamy coconut flavor.

Love More Fish Recipes? Try My Mediterranean Baked Fish or this Cajun Shrimp and Salmon with Garlic Cream Sauce next.

Why You’ll Love This Recipe

This baked cod in coconut lemon cream sauce tastes like a restaurant-quality dish but is surprisingly affordable and easy to make. The coconut milk creates a creamy, dairy-free sauce that’s both rich and refreshing, while the cod stays tender and flaky every time. With one-pan prep and minimal cleanup, it’s the perfect weeknight dinner that still feels special.

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Ingredient List

For the Fish:

• 4 cod fillets (get the thick ones, about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper
• Paprika if you want it prettier

For the Sauce:

• 1 can coconut milk (the thick kind, not lite)
• 2 tablespoons lemon juice (squeeze your own)
• 1 teaspoon lemon zest
• 2 garlic cloves, chopped up
• 1 tablespoon fresh ginger, grated (optional but good)
• 1 tablespoon cornstarch + 2 tablespoons water

For the Top:

• Fresh parsley or cilantro
• Lemon wedges

Frozen cod works fine. Just thaw it first and pat dry. Lime juice works instead of lemon if that’s what you have. Skip the ginger if you don’t have any – dish still tastes good.

Why These Ingredients Work

Coconut milk stays creamy when it gets hot. Regular cream can curdle or get weird in the oven. Plus it tastes tropical without being too sweet. My kids call it “vacation fish.”

Fresh lemon juice brightens everything up. The zest has oils that smell incredible while it’s cooking. Bottled lemon juice tastes flat and chemical-like. Worth the extra minute to squeeze a real lemon.

Garlic makes everything better. Fresh ginger adds warmth but won’t overpower anything. If you hate ginger skip it completely. Don’t use the powder stuff – tastes dusty.

Cornstarch thickens the sauce so it coats the fish instead of just sitting on the bottom of the pan. Without it you get coconut milk soup with fish floating in it.

Essential Tools and Equipment

• 9×13 baking dish
• Small pot for sauce
• Bowl for cornstarch mixing
• Grater for lemon zest
• Sharp knife

Don’t need anything fancy. Use whatever baking dish fits your fish with room for sauce. I’ve made this in a cast iron skillet too.

How To Make Baked Cod in Coconut Lemon Cream Sauce

Step 1: Get Your Oven and Fish Ready

Heat oven to 375. Take fish out of fridge so it’s not ice cold when it hits the heat. Cold fish cooks weird – outside gets done before inside warms up.

Grease your dish. Put fish in with space between pieces. Drizzle oil over top. Season both sides with salt and pepper. Don’t be scared of salt – fish needs it.

Step 2: Make That Amazing Sauce

Put coconut milk, lemon juice, zest, garlic, and ginger in a pot. Medium heat. Let it bubble gently until it smells good. Takes maybe 3-4 minutes.

Don’t boil it hard or the coconut milk gets chunky. Just gentle bubbles around the edges.

Step 3: Thicken It to Perfection

Mix cornstarch and cold water in a bowl until smooth. No lumps. Pour into hot coconut mixture while stirring. Keep stirring for 2 minutes until thick enough to coat a spoon.

Too thick? Add water. Too thin? Cook longer. Taste it – add salt if needed.

Step 4: Bring It All Together

Pour sauce over fish. Doesn’t need to cover completely. Will bubble up around edges as it cooks.

Step 5: Bake to Perfection

18-22 minutes depending on thickness of fish. Thin pieces cook faster. Fish is done when it flakes with a fork and looks white all through.

Don’t overcook or you get rubber fish. Check at 18 minutes if your fillets are normal thickness.

Step 6: Finish Like a Pro

Sprinkle herbs on top. Serve with lemon wedges. Eat while hot because the sauce gets thick as it cools.

You Must Know

Let fish sit out 10 minutes before cooking. Room temperature fish cooks evenly. Learned this from my chef friend who said restaurants never cook cold fish.

Make cornstarch slurry with cold water only. Hot water makes instant lumps that won’t smooth out. Tried it once – had to start over.

Full-fat coconut milk or don’t bother. Light version makes watery sad sauce. Tried it when I was on a diet – waste of time and ingredients.

Fresh lemon juice matters. Bottled stuff tastes fake. Takes 30 seconds to squeeze a lemon and makes huge difference.

Don’t overcook fish. Goes from perfect to chewy in about 2 minutes. Set a timer and check early.

Flavor Variations & Suggestions

Spicy version: Add red pepper flakes while sauce simmers. Start with pinch – can always add more. My teenager loves this.

Thai style: Use lime instead of lemon. Add fish sauce. Finish with basil instead of parsley. Tastes completely different but just as good.

Fancy version: Stir butter in before serving. Makes it restaurant rich. Do this when mother-in-law comes over.

Kid friendly: Less garlic, extra lemon zest. My nephew who hates everything will eat this version.

Make-Ahead Options

Make sauce up to 3 days ahead. Keeps in fridge and reheats fine. Actually tastes better after sitting – flavors blend together.

Season fish up to 4 hours ahead. Cover and keep cold until ready to cook. Bring to room temp before adding sauce.

Don’t freeze the finished dish. Fish gets weird. But sauce freezes great for 3 months.

Recipe Notes & Professional Tips

Thick fish takes longer. Thin pieces cook fast. All depends what you get at the store. My fish guy cuts them even for me if I ask.

Sauce should coat a spoon but not be thick like pudding. Should flow but not be watery. Practice makes perfect on this.

Pan size matters. Too small and sauce bubbles over. Too big and sauce spreads too thin. 9×13 works for 4 pieces.

If coconut milk looks separated in can that’s normal. Stir it smooth. Thick part on top is the good stuff.

Serving Suggestions

Rice soaks up the sauce best. I make jasmine rice or sometimes coconut rice if I’m feeling fancy. Quinoa works too but rice tastes better.

Simple vegetables work best. Steamed broccoli, roasted asparagus, green beans. Nothing too competing flavor-wise.

Bread for sauce mopping. Good crusty bread or warm naan. My family fights over who gets to soak up leftover sauce.

Salad keeps it from being too heavy. Simple greens with lemon dressing. Cucumber tomato salad. Something light and fresh.

How to Store Your Baked Cod in Coconut Lemon Cream Sauce

Fridge for 2 days max. Fish doesn’t keep long. Store covered in same dish you cooked it in.

Reheat gently or fish turns to rubber. 300 degree oven covered with foil works best. Takes 10-12 minutes. Microwave at half power if you’re in hurry.

Don’t reheat more than once. Fish gets weird. Don’t freeze leftovers – texture gets rubbery.

Allergy Information & Dietary Adaptations

Already gluten-free and dairy-free. Good for people with those problems. Check your cornstarch brand – most are gluten-free but some aren’t.

Keto friendly as is. Just serve over cauliflower rice instead of regular rice. My sister does this and loves it.

For Paleo use arrowroot instead of cornstarch. Works the same way. Health food stores have it.

Questions I Get Asked A Lot

Can I use frozen cod without thawing?

Don’t. Will cook unevenly and make watery sauce. Always thaw completely first.

My sauce is lumpy – now what?

Strain it or blend with stick blender. Next time mix cornstarch better before adding.

Can I use light coconut milk?

You can but won’t taste as good. Sauce will be thin and not creamy.

💬 Made this? Tell me how it went! Love hearing about kitchen wins and fails.