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Glistening baked cod fillets in a creamy lemon coconut sauce, fresh out of the oven in a baking dish. The focus is on the flaky texture of the fish.

Baked Cod in Coconut Lemon Cream Sauce (The Ultimate Weeknight Recipe)

This Baked Cod in Coconut Lemon Cream Sauce is a restaurant-quality meal made in just 30 minutes! Tender, flaky cod fillets are baked in a rich, velvety sauce infused with bright lemon and savory garlic for a healthy, easy, and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cod
  • 4 6-ounce cod fillets about 1-inch thick
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Coconut Lemon Cream Sauce
  • 1 13.5-ounce can full-fat coconut milk Do not use light or beverage coconut milk
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/4 cup fresh parsley chopped, for garnish
  • 1/4 tsp red pepper flakes optional

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Mixing Bowl
  • 1 Whisk

Instructions
 

  1. Preheat your oven to 400°F (200°C). Pat the cod fillets dry with a paper towel. Season both sides generously with salt and pepper.
  2. Lightly grease a 9x13 inch baking dish. Place the seasoned cod fillets in the dish, ensuring they are not overcrowded.
  3. In a medium bowl, whisk together the full-fat coconut milk, minced garlic, lemon zest, lemon juice, and optional red pepper flakes until well combined.
  4. Pour the coconut cream sauce evenly over the cod fillets in the baking dish.
  5. Bake for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
  6. Remove from the oven, garnish with freshly chopped parsley, and serve immediately.

Notes

Do not overcook: Check the fish at the 15-minute mark to ensure it stays tender and moist.
Use full-fat coconut milk: This is crucial for a creamy sauce that won't separate. Shake the can well before opening.
Serving suggestion: This dish is excellent served over rice or quinoa to soak up the delicious sauce.
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