Dinner

Baked Cod in Coconut Lemon Cream Sauce Recipe

ByLana Polati February 3, 2026February 3, 2026

Introduction

This baked cod in coconut lemon cream sauce is a quick and flavorful dish perfect for busy weeknights. Tender cod fillets are baked in a creamy, fragrant sauce that combines the tropical richness of coconut with zesty lemon notes.

The image shows four thick white fish fillets with a golden-brown crispy top layer, each piece sprinkled with black pepper and small green herb bits. These fillets sit in a creamy pale yellow sauce that has visible small green herbs and yellow corn kernels scattered throughout. The fillets are arranged closely together on a white plate, which is set on a white marbled surface. The creamy sauce looks smooth and rich, partially covering the sides of the fish pieces in a shallow pool. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick cod fillets (white fish)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon grated ginger
1 can full-fat coconut milk
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Season the cod fillets generously with salt and pepper on both sides.
Step 3: In a skillet, heat olive oil over medium heat. Sauté the sliced onion until it becomes translucent.
Step 4: Add the minced garlic and grated ginger to the skillet. Stir and cook until fragrant, about 1-2 minutes.
Step 5: Pour in the coconut milk, lemon juice, and lemon zest. Stir and let the sauce simmer gently for a few minutes to combine the flavors.
Step 6: Place the seasoned cod fillets in a baking dish. Pour the coconut lemon sauce evenly over the fish.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.

Tips & Variations

Use fresh lemon juice and zest for the brightest citrus flavor.
If you prefer a thicker sauce, simmer the coconut mixture a little longer before pouring it over the fish.
Swap cod for other white fish like haddock or halibut if desired.
Add a handful of chopped fresh cilantro or parsley just before serving for extra freshness.

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.

How to Serve

The dish shows four pieces of white fish with a golden brown, slightly crispy top layer, seasoned with black pepper and small herbs. The fish is placed in a shallow pool of creamy yellow sauce with visible small green herbs sprinkled throughout, along with tiny pieces of yellow vegetable or seasoning adding color contrast. The fish pieces are rectangular, thick, and slightly translucent, suggesting tenderness. All is served on a white plate set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but full-fat coconut milk provides a richer, creamier sauce. Light coconut milk may result in a thinner texture and slightly less flavor.

What can I serve with this baked cod dish?

This dish pairs well with steamed rice, quinoa, or a simple green salad to balance the creamy sauce.