Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe

There’s something magical about the way cod melts in your mouth when it’s baked just right. Delicate, flaky, and full of subtle flavor, this Tasty Baked Cod in Coconut Lemon Cream Sauce brings the taste of the tropics to your dinner table—without ever leaving your kitchen.

this Recipe

I first made this dish on a rainy evening when I was craving something light but cozy. The coconut milk and lemon combo offered just the right balance of richness and brightness. Now, it's a go-to in our weeknight rotation—especially when we want something a little fancy without the fuss.

Whether you're feeding the family or treating yourself to a quiet dinner in, this dish checks all the boxes: quick, easy, and unbelievably satisfying. Let’s dive into what makes it so special.

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

Get ready to fall for a recipe that brings bold flavor with minimal effort. This Tasty Baked Cod in Coconut Lemon Cream Sauce is a keeper for so many reasons.

First off, it's quick and easy, ready in just about 30 minutes from start to finish. There’s no long marinade or fussy prep—just straightforward ingredients that come together effortlessly.

It’s also budget-friendly, using pantry staples like canned coconut milk and frozen or fresh cod. You don’t need a gourmet shopping list to whip up something truly delicious.

Let’s not forget how light and healthy this dish is. Cod is naturally low in fat, and using coconut milk gives you a creamy sauce without the heaviness of cream. A splash of lemon keeps everything tasting fresh and clean.

And finally, it’s elegant enough for guests, yet simple enough for weeknights. Pair it with rice, couscous, or roasted veggies and you’ve got a meal that feels restaurant-worthy without the bill.

The best part? It’s easily customizable. Let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

What I love most about this recipe is how a few humble ingredients come together to create something truly special. Each one has a role to play in the flavor and texture of this creamy, citrusy dish.

Cod is the star here. Its mild, buttery flavor and flaky texture are perfect for absorbing the creamy coconut and bright lemon notes. You can use fresh cod fillets if available, but frozen works beautifully too—just be sure to thaw them fully and pat them dry before baking.

Coconut milk brings the luscious, velvety body to the sauce. Choose full-fat canned coconut milk for the best texture. It gives the sauce richness without the heaviness of dairy cream and pairs beautifully with seafood.

Fresh lemon juice and zest brighten everything up. The acidity cuts through the coconut cream, giving the sauce a light, citrusy punch that keeps it from feeling too rich. I always recommend zesting the lemon before you juice it—it makes life easier!

Garlic and shallots are sautéed at the beginning to build the flavor base. Shallots add a delicate sweetness, while garlic brings depth. Don’t skip this step—it really enhances the overall flavor.

If you have it, a splash of dry white wine adds another layer of flavor to the sauce. It’s optional but highly recommended. If you prefer not to use wine, a bit of seafood or vegetable broth works just as well.

You’ll also need a baking dish or oven-safe skillet to bake the cod in the sauce. A spoon and zester will also come in handy for preparing the lemon.

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

Making this dish is simple enough for any home cook, but it’s got a restaurant-quality payoff. Here's how to pull it all together.

Start by preheating your oven to 400°F (200°C). While that heats up, season your cod fillets with salt and pepper. If they’re especially thick, you can even slice them in half lengthwise to ensure even cooking.

Heat a little olive oil in a skillet over medium heat. Add minced shallots and garlic and sauté until fragrant—about 2-3 minutes. This is your flavor foundation, so let those aromatics get soft and golden without burning.

Next, pour in your coconut milk, lemon juice, and zest, along with the wine or broth if using. Stir everything together and let it simmer gently for about 5 minutes. The sauce should thicken slightly and become wonderfully fragrant.

Nestle your seasoned cod fillets into the pan, spooning a bit of the sauce over each one. If you’re not using an oven-safe skillet, now’s the time to transfer everything to a baking dish. Slide it into the oven and bake for 12–15 minutes, depending on the thickness of your fillets. The cod should be opaque and flake easily with a fork.

Once it’s done, remove from the oven and let it rest for a minute or two. The sauce will thicken slightly as it cools, creating that luxurious texture that coats each bite.

From start to finish, the entire process takes under 30 minutes—and the result is a silky, flavorful dish that’s as beautiful as it is delicious.

Storage Options

If you have leftovers (lucky you!), this dish stores surprisingly well. Let the cod cool completely before transferring to an airtight container.

Stored in the fridge, it will keep for up to 2 days. Because cod is a delicate fish, it’s best enjoyed sooner rather than later.

To reheat, gently warm it in a skillet over low heat, spooning the sauce over the fish as it reheats. Add a splash of broth or coconut milk if the sauce thickens too much in the fridge.

I don’t recommend freezing this dish—the creamy sauce can separate and the texture of the fish tends to suffer once thawed. But honestly, it’s so tasty, you probably won’t have any left to freeze!

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can easily tweak it based on what you have on hand or your dietary preferences.

No cod? Try halibut, tilapia, or even salmon instead. Each brings its own unique flavor and texture, but all pair well with the coconut lemon sauce.

For a touch of heat, stir in a pinch of red pepper flakes or a teaspoon of Thai red curry paste to the sauce. It gives the dish a gentle kick and some extra depth.

If you're dairy-free or gluten-free, you're in luck—this dish already fits the bill! But if you want to stretch it into a heartier meal, serve it over steamed rice, quinoa, or cauliflower rice for a low-carb option.

Looking to sneak in more veggies? Add a handful of spinach or baby kale to the sauce just before baking. The greens will wilt beautifully and soak up all that creamy goodness.

Print