Go Back
Baked Cod In Coconut Lemon Cream Sauce Recipe
Ash Tyrrell

Creamy Coconut Lemon Baked Cod Recipe

I recently tried this baked cod in coconut lemon cream sauce, and honestly, it surprised me in the best way. I wanted something light yet comforting, and this dish delivered both. The creamy coconut paired with fresh lemon created such a balanced flavor. It felt fancy but was incredibly easy to make at home.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 150–180g each – Choose fresh, firm fillets for best texture
  • 1 cup full-fat coconut milk – Adds richness; avoid light versions for creaminess
  • 2 tablespoons olive oil – Helps with baking and enhances flavor
  • 3 garlic cloves minced – Fresh garlic gives a stronger, more aromatic taste
  • Juice of 1 lemon – Use freshly squeezed for brightness
  • 1 teaspoon lemon zest – Intensifies citrus flavor naturally
  • 1 teaspoon paprika – Adds mild warmth and color
  • ½ teaspoon salt – Adjust according to taste
  • ¼ teaspoon black pepper – Freshly ground works best
  • 1 teaspoon dried oregano or thyme – Adds depth and herbal aroma
  • Fresh parsley for garnish – Brightens the final dish visually and flavor-wise

Method
 

  1. Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with olive oil to prevent sticking. This also helps the fish develop a slightly golden base.
  2. Pat the cod fillets dry using paper towels. Season both sides with salt, pepper, and paprika. This step enhances the natural flavor of the fish before adding the sauce.
  3. In a bowl, mix coconut milk, lemon juice, lemon zest, minced garlic, and herbs. Stir well until everything is combined smoothly. The sauce should smell fresh and slightly tangy.
  4. Place the seasoned cod fillets into the prepared baking dish. Pour the coconut lemon sauce evenly over the fish. Make sure each piece is well coated for even flavor.
  5. Transfer the dish to the oven and bake for 18–20 minutes. The fish should be opaque and flake easily with a fork. Avoid overcooking to keep it tender and juicy.
  6. Remove from the oven and let it rest for a couple of minutes. Sprinkle fresh parsley on top for color and freshness. Serve immediately while warm.

Notes

  • I always use full-fat coconut milk because it makes the sauce richer and smoother
  • I’ve found that adding extra lemon zest gives a more vibrant flavor
  • When I want a slightly crispy top, I broil the fish for 2 minutes at the end
  • I prefer fresh herbs over dried when available for a brighter taste
  • I make sure not to overbake, as cod can dry out quickly