Ingredients
Scale
- 4 fillets Cod (thick, white cod fillets)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (sauté until translucent, chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 can Coconut Milk (full-fat preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest
- Optional: Rice, quinoa, or steamed greens
- Optional: Fresh chopped parsley or cilantro
Instructions
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry and season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes.
- Add the minced garlic and grated ginger to the skillet. Cook for 30–60 seconds until fragrant.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the lemon juice and lemon zest, taste, and adjust seasoning with salt and pepper.
- Place the seasoned cod fillets in a baking dish. Spoon some of the coconut lemon sauce over each fillet.
- Bake the cod in the preheated oven for 10–12 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of about 145°F (63°C).
- Remove from the oven and spoon more sauce over the fillets. Garnish with chopped parsley or cilantro if you like. Serve over rice or with steamed vegetables.
Notes
Use full-fat coconut milk for the creamiest sauce. Pat the cod dry before seasoning to ensure flakiness. Check the fish at 10 minutes to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
- Diet: Gluten-Free