Baked Cod in Coconut Lemon Cream Sauce for a Tropical Escape

Delight in this Baked Cod in Coconut Lemon Cream Sauce, a gluten-free dish that offers a tropical flavor explosion and is perfect for dinners.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Seafood, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cod

4 fillets Cod Use fresh, firm fillets for the best texture and flavor.
to taste Salt Enhances the flavor of the cod.
to taste Pepper Freshly cracked pepper adds depth to the seasoning.

For the Sauce

1 tablespoon Olive Oil Perfect for sautéing onions.
1 medium Onion Sauté until translucent.
2 cloves Garlic Freshly minced for aromatic depth.
1 inch Ginger Freshly grated ginger for warmth and sweetness.
1 can Coconut Milk Full-fat for a creamy sauce.
2 tablespoons Lemon Juice Freshly squeezed for zesty acidity.
1 teaspoon Lemon Zest Enhances the lemon flavor.

Equipment

Oven
Skillet
Baking Dish

Method

Preparation

Preheat your oven to 180°C (350°F).
Season the cod fillets generously with salt and pepper.
In a skillet, heat olive oil and sauté the onion until translucent, about 3-4 minutes.
Add minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
Pour in the coconut milk, lemon juice, and lemon zest. Simmer for 5 minutes.
Arrange cod fillets in a baking dish and pour the sauce over them.
Bake for 20-25 minutes until the cod flakes easily with a fork.
Let it rest for 5 minutes before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 16gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

Pair with steamed jasmine rice or a refreshing quinoa salad for a complete meal. Store leftovers in an airtight container for up to 3 days.

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