A light yet rich baked cod dish swimming in a creamy coconut-lemon sauce, this recipe is infused with aromatic ginger and garlic. It’s everything I want in a weeknight meal—easy, flavorful, and nourishing, with a luxurious feel that makes it dinner-party worthy too.
Why You’ll Love This Recipe
I love how this recipe strikes a perfect balance between light and comforting. The flaky cod absorbs the fragrant coconut-lemon sauce beautifully, while the ginger and garlic add a gentle warmth. It comes together quickly, making it a great go-to when I want something satisfying but not too heavy. It also adapts well to different dietary needs and is naturally dairy-free and halal-friendly.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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21 oz / 600g cod fillets
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Salt and black pepper, to taste
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2 tbsp olive oil
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1 medium onion, thinly sliced
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1 tbsp grated fresh ginger
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2 garlic cloves, crushed
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1.2 cups / 300ml coconut milk
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1 large lemon (juice and zest)
directions
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I preheat the oven to 180 °C (350 °F).
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I season the cod fillets with salt and black pepper.
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In a skillet over medium heat, I warm the olive oil and sauté the sliced onion until translucent.
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I stir in the grated ginger and crushed garlic, letting them cook for about a minute to release their aromas.
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I pour in the coconut milk and bring the mixture to a simmer, then stir in the lemon juice and zest.
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I place the seasoned cod into a baking dish and pour the warm coconut-lemon sauce over the fish.
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I bake the dish for 20 to 25 minutes, or until the cod flakes easily with a fork.
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Once baked, I serve it hot—usually with a side of fluffy rice or steamed vegetables.
Servings and timing
This recipe serves 4 and takes about 35 to 45 minutes from start to finish. That includes around 15 to 20 minutes for prep and 20 to 25 minutes of baking time. It’s perfect for a weeknight dinner but elegant enough to serve to guests.
Variations
When I don’t have cod on hand, I substitute it with other mild white fish like haddock, halibut, or pollock. For a lighter version, I sometimes use light coconut milk, though I prefer full-fat for a creamier result. If I’m out of fresh lemons, bottled lemon juice or even lime juice does the trick. I’ve also tossed in a few fresh herbs like cilantro or parsley for added color and brightness.
storage/reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently—either in short microwave bursts or in a low oven—so the fish doesn’t dry out. I always make sure it’s heated through without being overcooked.
FAQs
How do I know when the cod is fully cooked?
I check if the fish flakes easily with a fork. That’s my go-to sign that it’s perfectly cooked. It should be opaque and tender throughout.
Can I prepare this dish ahead of time?
Yes, I sometimes prepare the sauce earlier in the day and store it in the fridge. Then I just assemble and bake when I’m ready to eat.
What can I serve with baked cod in coconut-lemon sauce?
I usually pair it with rice, couscous, or steamed vegetables. A simple green salad also works beautifully to balance the creamy richness of the dish.
Is this recipe spicy?
Not at all. The ginger adds warmth, not heat. But if I want a little kick, I sometimes add a pinch of chili flakes or a sliced red chili to the sauce.
Can I freeze the leftovers?
I don’t recommend freezing this one. The texture of the fish and coconut sauce can change after freezing and reheating, so it’s best enjoyed fresh or from the fridge within a couple of days.
Conclusion
This baked cod in coconut-lemon sauce has become one of my favorite go-to recipes. It’s quick, flavorful, and feels like comfort food with a fresh twist. Whether I’m cooking for myself or hosting a dinner, it always hits the mark. The vibrant lemon, creamy coconut, and hint of ginger make each bite memorable—without much effort in the kitchen.
