Description

Tender cod fillets baked in a luxurious coconut cream sauce brightened with fresh lemon and aromatic garlic. This easy one-dish dinner is naturally gluten-free and dairy-free, perfect for busy weeknights or special occasions.

Ingredients

For the Fish:

4 cod fillets (about 6 oz each – frozen works fine, just thaw completely)
1 tablespoon olive oil (or whatever oil you have)
Salt and freshly ground black pepper
Optional: pinch of paprika for color

For the Coconut Lemon Cream Sauce:

1 can (13.5 oz) full-fat coconut milk (don’t even think about using light)
2 tablespoons fresh lemon juice (about half a lemon)
1 teaspoon fresh lemon zest (this is where the magic happens)
2 large garlic cloves, minced fine
1 tablespoon fresh ginger, grated (skip if you don’t have it, but try to get it)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Pinch of salt and white pepper to taste

For Finishing:

Fresh parsley, chopped (cilantro works too if that’s your thing)
Extra lemon wedges for serving
Optional: red pepper flakes for heat

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Instructions

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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Fusion