This Baked Cod in Coconut Lemon Cream Sauce is the perfect balance of elegant simplicity and bold flavor. Tender, flaky cod fillets are perfectly baked and nestled in a luscious sauce that marries the tropical sweetness of coconut with bright citrus notes. Each bite offers a delicate piece of fish complemented by the rich, velvety sauce and a hint of fresh herbs. This surprisingly easy dish delivers restaurant-quality results with minimal effort, making it perfect for both weeknight dinners and special occasions.
Quick Info
- Servings: 4 portions
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Calories: 380 per serving
- Fat: 22g per serving
- Cuisine: Modern Coastal
The History Behind Coconut-Infused Seafood Dishes
The pairing of seafood with coconut has a rich culinary history spanning tropical regions around the world. In Southeast Asian cuisines, particularly Thai and Malaysian, fish simmered in coconut milk has been a staple for centuries, utilizing abundant local ingredients to create dishes that are both nourishing and flavorful.
Similarly, coastal regions of India, particularly in Kerala and Goa, have long traditions of preparing fish in coconut-based curries, often brightened with acidic elements like tamarind or lime to balance the richness of the coconut.
In the Caribbean, where both seafood and coconut palms are plentiful, coconut-infused fish stews and braises evolved as essential components of island cuisine, influenced by African, European, and indigenous cooking techniques.
The specific combination of coconut cream with lemon represents a more contemporary fusion approach, bridging traditional Asian and tropical cooking methods with European culinary sensibilities where lemon is commonly paired with white fish. The addition of cream further exemplifies this cross-cultural evolution, incorporating French culinary influence into what has become a truly global dish.
This particular preparation gained popularity in the early 2000s as home cooks began exploring more international flavors while still seeking approachable, family-friendly recipes. The dish represents the best of modern cooking—honoring traditional flavor combinations while adapting them for contemporary tastes and ingredients available in Western markets.
Why You’ll Love This Recipe
- Perfect Balance of Flavors – The rich coconut cream is brightened by lemon, creating a perfectly balanced sauce that enhances the delicate cod without overwhelming it.
- Impressive Yet Simple – Creates a restaurant-worthy presentation with minimal hands-on time and straightforward techniques.
- Versatile Base Recipe – The sauce works beautifully with other white fish like halibut or sea bass, and even with chicken for non-seafood eaters.
- Make-Ahead Components – The sauce can be prepared in advance, making dinner assembly quick and stress-free.
- One-Dish Wonder – Everything cooks together in a single baking dish, minimizing cleanup and allowing the flavors to meld perfectly.
- Weeknight Friendly – Despite its elegant appearance, this dish comes together in about 30 minutes, making it practical for everyday cooking.
- Dietary Flexibility – Naturally gluten-free and adaptable to various dietary needs with simple substitutions.
Ingredients
For the Cod:
- 4 cod fillets (about 6 oz each), preferably center-cut and similar thickness
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Coconut Lemon Cream Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup coconut cream (or the thick part from the top of a can of full-fat coconut milk)
- ¼ cup heavy cream
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon, plus thin slices for garnish
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Cod:
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels. This helps ensure a nice sear and prevents the fish from becoming watery.
- Brush the cod fillets with olive oil and season with salt, pepper, garlic powder, and paprika on both sides.
- Set aside while you prepare the sauce.
Make the Coconut Lemon Cream Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and chopped shallot. Sauté until soft and fragrant, about 2-3 minutes, being careful not to brown the garlic.
- Pour in the coconut cream and heavy cream. Bring to a gentle simmer, stirring occasionally.
- Add the lemon juice, lemon zest, dried thyme, and red pepper flakes (if using).
- Simmer gently for 5 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Stir in the chopped parsley and season with salt and pepper to taste.
Bake the Cod:
- Pour the coconut lemon cream sauce into a 9×13 inch baking dish or similar sized shallow casserole dish.
- Arrange the seasoned cod fillets in the dish, spacing them evenly.
- Place thin slices of lemon on and around the fish for additional flavor and presentation.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- For a slight browning on top, switch the oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Serve:
- Carefully transfer the cod fillets to serving plates.
- Spoon the sauce generously over and around each piece of fish.
- Garnish with additional fresh parsley and lemon slices.
- Serve immediately, accompanied by steamed rice, roasted vegetables, or crusty bread to soak up the delicious sauce.
Recipe Notes
- Fish Selection: While cod is the star of this recipe, this sauce works beautifully with other firm white fish such as halibut, haddock, or sea bass. Adjust cooking times according to the thickness of your fillets.
- Coconut Cream Tip: For the richest sauce, refrigerate your can of coconut milk overnight and use only the thick cream that rises to the top. Alternatively, use canned coconut cream for convenience.
- Dairy-Free Option: Omit the heavy cream and increase the coconut cream to 1¼ cups for a dairy-free version that’s still luxuriously rich.
- Make Ahead: The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Gently reheat before pouring into the baking dish with the fish.
- Spice Level: Adjust the red pepper flakes to your preference – omit for a milder dish or increase for more heat.
- Herb Variations: Fresh dill or basil can be substituted for the parsley for a different flavor profile that still complements the coconut and lemon beautifully.
- Storage Information: Leftover fish and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the fish from becoming tough.
- Serving Suggestion: For a complete meal, serve with jasmine rice or cauliflower rice and steamed asparagus or broccoli.
This Baked Cod in Coconut Lemon Cream Sauce transforms simple ingredients into a dish that feels special enough for company yet is easy enough for everyday cooking. The velvety sauce with its perfect balance of creamy coconut and bright lemon creates a flavor experience that’s both comforting and sophisticated. Whether you’re a seafood enthusiast or just beginning to explore cooking with fish, this foolproof recipe delivers exceptional results that will have everyone asking for seconds.
Ingredients
For the Cod:
- 4 cod fillets (about 6 oz each), preferably center-cut and similar thickness
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Coconut Lemon Cream Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup coconut cream (or the thick part from the top of a can of full-fat coconut milk)
- ¼ cup heavy cream
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon, plus thin slices for garnish
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Cod:
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels. This helps ensure a nice sear and prevents the fish from becoming watery.
- Brush the cod fillets with olive oil and season with salt, pepper, garlic powder, and paprika on both sides.
- Set aside while you prepare the sauce.
Make the Coconut Lemon Cream Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and chopped shallot. Sauté until soft and fragrant, about 2-3 minutes, being careful not to brown the garlic.
- Pour in the coconut cream and heavy cream. Bring to a gentle simmer, stirring occasionally.
- Add the lemon juice, lemon zest, dried thyme, and red pepper flakes (if using).
- Simmer gently for 5 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Stir in the chopped parsley and season with salt and pepper to taste.
Bake the Cod:
- Pour the coconut lemon cream sauce into a 9x13 inch baking dish or similar sized shallow casserole dish.
- Arrange the seasoned cod fillets in the dish, spacing them evenly.
- Place thin slices of lemon on and around the fish for additional flavor and presentation.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- For a slight browning on top, switch the oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Serve:
- Carefully transfer the cod fillets to serving plates.
- Spoon the sauce generously over and around each piece of fish.
- Garnish with additional fresh parsley and lemon slices.
- Serve immediately, accompanied by steamed rice, roasted vegetables, or crusty bread to soak up the delicious sauce.
Notes
- Fish Selection: While cod is the star of this recipe, this sauce works beautifully with other firm white fish such as halibut, haddock, or sea bass. Adjust cooking times according to the thickness of your fillets.
- Coconut Cream Tip: For the richest sauce, refrigerate your can of coconut milk overnight and use only the thick cream that rises to the top. Alternatively, use canned coconut cream for convenience.
- Dairy-Free Option: Omit the heavy cream and increase the coconut cream to 1¼ cups for a dairy-free version that's still luxuriously rich.
- Make Ahead: The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Gently reheat before pouring into the baking dish with the fish.
- Spice Level: Adjust the red pepper flakes to your preference – omit for a milder dish or increase for more heat.
- Herb Variations: Fresh dill or basil can be substituted for the parsley for a different flavor profile that still complements the coconut and lemon beautifully.
- Storage Information: Leftover fish and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the fish from becoming tough.
- Serving Suggestion: For a complete meal, serve with jasmine rice or cauliflower rice and steamed asparagus or broccoli.