Description
A light but rich baked cod dish in a creamy coconut‑lemon sauce, infused with ginger and garlic—perfect for a flavorful weeknight dinner.
Ingredients
- 21 oz / 600g cod fillets
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1.2 cups / 300ml coconut milk
- 1 large lemon (juice and zest)
Instructions
- Preheat your oven to 180 °C (350 °F).
- Season the cod fillets with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent.
- Stir in the fresh ginger and garlic, cooking for about one more minute.
- Add the coconut milk; bring to a simmer. Stir in the lemon juice and zest.
- Place the seasoned cod in a baking dish and pour the coconut‑lemon cream sauce over it.
- Bake for 20‑25 minutes, or until the fish flakes easily with a fork.
- Remove from oven and serve, pairing with rice or vegetables as desired.
Notes
- You can use other mild white fish (halibut, haddock, pollock) if cod isn’t available.
- Light coconut milk works, but full‑fat gives a creamier richer sauce.
- If fresh lemon isn’t on hand, bottled lemon juice or lime can be substituted.
- On reheating, warm gently to avoid overcooking the fish (microwave in short bursts or in a low oven).
Nutrition
- Calories: 800‑900 kcal (whole recipe)
- Fat: 45‑55 g
- Carbohydrates: 20‑30 g
- Protein: 90‑100 g
