Description
Tender baked cod fillets in a creamy coconut lemon sauce with garlic and paprika. This quick and flavorful dish is light, comforting, and perfect for busy weeknights.
Ingredients
- 4 cod fillets (about 6 oz / 170 g each)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the coconut milk, lemon juice, lemon zest, salt, black pepper, and paprika. Let the mixture simmer gently for about 2 minutes to combine the flavors.
- Place the cod fillets in the prepared baking dish.
- Pour the coconut lemon sauce evenly over the fish.
- Add small pieces of butter on top of the fillets.
- Bake for 15–18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
- Remove from the oven and sprinkle chopped parsley over the top.
- Garnish with lemon slices if desired and serve immediately.
Notes
- Add a pinch of red pepper flakes for a little heat.
- You can add fresh spinach to the baking dish so it wilts into the sauce while baking.
- Sprinkle toasted coconut flakes on top for extra texture.
- Serve over rice, quinoa, or cauliflower rice to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of coconut milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 85 mg
