Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe

There's something magical about the way baked cod transforms in the oven—flaky, tender, and subtly sweet. Now imagine that delicate fish smothered in a silky coconut lemon cream sauce, bubbling gently as it turns golden and aromatic. This dish fills your kitchen with bright citrus notes and cozy coconut warmth.

this Recipes

I first created this recipe on a chilly weeknight when I craved something comforting but light. With a can of coconut milk in the pantry and a few fillets of cod waiting in the fridge, the idea practically cooked itself. Since then, this has become a go-to dinner in our house—fast, wholesome, and bursting with flavor.

Let’s dive into why this might just become your favorite fish dish.

Why You’ll Love This Tasty Baked Cod In Coconut Lemon Cream Sauce

Get ready to fall in love with a weeknight meal that feels like a restaurant-worthy treat. This baked cod recipe is not only delicious, but it’s also easy, adaptable, and loaded with flavor.

First, it’s incredibly quick to prepare. With less than 10 minutes of hands-on time and just 20 minutes in the oven, this is a perfect option for busy weeknights. You can prep your sides while it bakes, and dinner’s ready in under 30 minutes.

Second, it’s a wholesome choice that doesn’t skimp on indulgence. The coconut milk offers a luscious texture without the heaviness of cream, while fresh lemon juice cuts through with a pop of brightness that keeps everything balanced.

Third, it’s budget-friendly and freezer-friendly. Cod is often an affordable fish, and the rest of the ingredients—like garlic, onion, and lemon—are pantry staples. You can even use frozen cod fillets straight from the freezer, making it even more convenient.

Lastly, this recipe is beautifully versatile. Serve it over rice, couscous, or mashed potatoes. Toss in spinach or peas for an added veggie boost. You can even make it spicy by adding red pepper flakes or a spoonful of curry paste. The options are endless!

If you’re looking for a no-fuss dinner that tastes anything but basic, keep reading.

Ingredients Notes

The beauty of this baked cod lies in the way a few simple ingredients come together to create something truly luxurious. Each one plays a key role in both flavor and texture, so let’s take a closer look.

Cod is the heart of this dish. I recommend using thick, boneless fillets—either fresh or thawed from frozen. Cod's mild flavor pairs beautifully with the creamy sauce, and it flakes perfectly once baked. If cod isn’t available, haddock or halibut also work wonderfully.

Coconut milk creates the rich base of the sauce. Be sure to use full-fat canned coconut milk, not the kind in a carton. It thickens beautifully in the oven and adds a subtle sweetness that enhances the lemon without overpowering the fish.

Fresh lemon juice and zest are essential for brightening the dish. They cut through the richness of the coconut milk and add that zippy freshness that makes this recipe shine. Don't skip the zest—it’s what gives the sauce its fragrant, lemony punch.

Garlic and shallots round out the flavor base. Shallots offer a milder, slightly sweet depth, while garlic brings in warmth and savory notes. Sautéing them before baking ensures they mellow and infuse the sauce as it cooks.

You’ll also need a small baking dish, a skillet for the shallots and garlic, and foil or a lid to loosely cover the fish while it bakes. A microplane zester is handy for getting that bright lemon zest just right.

How To Make This Tasty Baked Cod In Coconut Lemon Cream Sauce

Creating this dish is beautifully simple, yet it tastes like something you’d find at a coastal bistro. Let’s walk through it together.

Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish just large enough to hold your cod fillets in a single layer. If they’re overlapping, consider using a larger pan so they cook evenly.

In a skillet over medium heat, warm a tablespoon of olive oil. Add finely chopped shallots and sauté until translucent, about 2-3 minutes. Stir in minced garlic and cook for another minute, just until fragrant—be careful not to let it brown.

Pour in the coconut milk and let it simmer for 2-3 minutes to thicken slightly. Add the lemon zest and juice, plus a good pinch of salt and a few cracks of black pepper. Stir well and taste—adjust the seasoning if needed.

Place your cod fillets in the prepared baking dish and pour the warm coconut lemon sauce over them. Spoon the sauce over each piece to coat it fully. Cover the dish loosely with foil and bake for 15-20 minutes, depending on the thickness of your fillets.

The fish is done when it flakes easily with a fork and is opaque all the way through. For a finishing touch, remove the foil in the last 3 minutes to let the top caramelize just slightly. If you're feeling fancy, sprinkle with chopped parsley or fresh dill before serving.

From start to finish, this meal takes just 30 minutes, but the flavors linger long after the last bite.

Storage Options

This baked cod keeps surprisingly well, making it a great choice for leftovers or meal prep. Allow the dish to cool completely before storing.

Transfer any remaining fish and sauce to an airtight container and refrigerate for up to 3 days. Be sure the cod is fully submerged in sauce to help keep it moist.

If you’d like to freeze it, portion the cod and sauce into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place the cod and sauce in a covered skillet over low heat. Warm gently until heated through, spooning sauce over the fish to prevent drying out. You can also microwave it in short bursts, but go low and slow to avoid overcooking the delicate fish.

Variations and Substitutions

One of the things I love most about this dish is how easily it adapts to different tastes and ingredients. Here are a few of my favorite ways to switch it up.

If you don’t have cod, try swapping in another white fish like haddock, halibut, or even tilapia. Just make sure the fillets are of similar thickness so they cook evenly.

To make this dish dairy-free and paleo-friendly, you’re already in luck—there’s no butter or cream involved. Just double-check that your coconut milk doesn’t contain additives you’re avoiding.

Looking to add veggies? Toss in a handful of baby spinach during the last 5 minutes of baking, or scatter in some cherry tomatoes before it goes in the oven. Both pair beautifully with the sauce.

Want more heat? Add a teaspoon of red pepper flakes to the garlic while it sautés, or stir in a spoonful of Thai red curry paste with the coconut milk for a spicy twist.

You can also serve this over cauliflower rice for a low-carb option, or spoon it over linguine for a comfort-food take that’s just as satisfying.

No matter how you spin it, this recipe is a keeper. Feel free to experiment—it’s hard to go wrong when you start with such a flavorful base.

Print