Description
Tender baked cod fillets finished in a silky coconut lemon cream sauce with garlic, paprika, and fresh parsley. This light yet comforting dish is quick enough for a weeknight and elegant enough for guests.
Ingredients
- 4 cod fillets (about 150–180 g each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup (240 ml) coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish with the olive oil.
- Place the cod fillets in the baking dish and season them evenly with salt, black pepper, and garlic powder.
- In a small saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Pour in the coconut milk, then stir in the lemon juice and lemon zest. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
- Stir in the paprika and red pepper flakes, if using.
- Pour the coconut lemon sauce evenly over the cod fillets.
- Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.
- Sprinkle with chopped fresh parsley before serving.
Notes
- You can substitute cod with other white fish such as haddock or halibut.
- For extra richness, add a small splash of cream to the sauce.
- For a brighter variation, use lime juice or add a little fresh grated ginger.
- Spinach or cherry tomatoes can be added directly to the baking dish for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a low oven or in the microwave in short intervals to avoid overcooking the fish.
- If reheating, add a splash of coconut milk to loosen the sauce if needed.
- Frozen cod can be used, but it should be fully thawed and patted dry before baking.
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 307
- Sugar: 1 g
- Sodium: 715 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 31 g
- Cholesterol: 79 mg
