Description
A simple recipe for baking cod fillets topped with a rich coconut and lemon cream sauce.
Ingredients
Scale
- 4 (6 ounce) cod fillets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- Rub the cod fillets with olive oil, salt, and pepper. Place the fillets in the prepared baking dish.
- Melt the butter in a small saucepan over medium heat. Add the minced shallot and cook until soft, about 3 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the coconut milk, lemon juice, and lemon zest. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5 minutes until the sauce thickens slightly.
- Pour the coconut lemon cream sauce evenly over the cod fillets.
- Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with fresh chopped parsley before serving.
Notes
- You can substitute cod with haddock or tilapia.
- For a richer flavor, use heavy cream instead of coconut milk, adjusting the lemon juice slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
- Cholesterol: 75
Keywords: baked cod, coconut cream sauce, lemon sauce, fish recipe, easy seafood