Description
This Baked Cod in Coconut Lemon Cream Sauce recipe delivers a light, flavorful seafood dish featuring tender cod fillets baked in a creamy, tangy coconut and lemon sauce. Perfect for a quick and healthy dinner, it combines the richness of coconut cream with the freshness of lemon and parsley, making for a deliciously satisfying meal that’s ready in just 25 minutes.
Ingredients
Scale
Fish
- 4 cod fillets
Sauce
- 1/2 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the cod evenly.
- Prepare the cod: Place the cod fillets in a baking dish and season both sides with salt and pepper according to your taste preference.
- Make the sauce: In a small bowl, combine the coconut cream, lemon juice, chopped fresh parsley, salt, and pepper. Mix well to create a smooth, tangy cream sauce.
- Bake the cod: Pour the prepared coconut lemon cream sauce over the cod fillets, ensuring they are fully coated. Bake in the preheated oven for about 20 minutes, or until the fish flakes easily with a fork, indicating it’s cooked through.
- Serve: Remove the baked cod from the oven, garnish with additional fresh parsley for an extra burst of color and flavor, and serve immediately while hot for a fresh and light meal.
Notes
- For best results, use fresh cod fillets to ensure a tender and flaky texture.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh juice is preferred for brightness.
- Adjust seasoning as necessary before baking, considering the natural saltiness of your ingredients.
- This dish pairs wonderfully with steamed vegetables or a light quinoa salad for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
