Ingredients
For the Cod:
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4 cod fillets (about 6 oz / 170 g each)
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Salt and freshly ground black pepper, to taste
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1 tablespoon olive oil
For the Coconut Lemon Cream Sauce:
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1 cup coconut milk (full-fat for creaminess)
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½ cup heavy cream
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2 tablespoons butter
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2 cloves garlic, minced
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon paprika (optional, for color and subtle flavor)
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1 teaspoon dried thyme or 1 tablespoon fresh, chopped
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Salt and black pepper, to taste
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Fresh parsley or cilantro, chopped (for garnish)
🧑🍳 Instructions
1. Preheat Oven:
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Preheat oven to 375°F (190°C).
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Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
2. Prepare the Sauce:
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In a small saucepan, melt butter over medium heat.
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Add garlic and sauté 30 seconds until fragrant.
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Stir in coconut milk, heavy cream, lemon zest, lemon juice, paprika, and thyme.
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Simmer gently for 3–5 minutes, until slightly thickened. Season with salt and pepper.
3. Prepare the Cod:
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Pat cod fillets dry and season with salt and pepper.
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Place fillets in the prepared baking dish.
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Pour the coconut lemon cream sauce evenly over the cod.
4. Bake:
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Cover loosely with foil and bake for 15–20 minutes, until the fish flakes easily with a fork.
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Optional: uncover during the last 5 minutes for a slightly golden top.
5. Serve:
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Garnish with fresh parsley or cilantro and extra lemon slices if desired.
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Serve over steamed rice, quinoa, or sautéed vegetables to soak up the creamy sauce.
✅ Tips:
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For extra flavor, sear cod fillets in a hot skillet for 1–2 minutes per side before baking to lock in moisture.
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You can substitute lime for lemon for a slightly tangier twist.
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Add a pinch of red pepper flakes for subtle heat.