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Baked Cod Coconut Lemon Recipe

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5 from 8 reviews

Baked Cod Coconut Lemon is a flavorful and healthy dish featuring tender cod fillets baked in a creamy coconut milk and zesty lemon sauce with aromatic garlic, ginger, and vibrant bell peppers. This nutritious meal is perfect for a wholesome dinner and pairs well with rice or quinoa.

Ingredients

Fish

  • 1.5 lbs cod fillets, skinless

Sauce and Vegetables

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup scallions, chopped
  • 1/4 cup cilantro, chopped
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp turmeric powder
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste

To Serve

  • Lemon wedges
  • Cooked rice or quinoa (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod.
  2. Prepare Cod: Pat the cod fillets dry with paper towels and season lightly with salt and black pepper.
  3. Prep Vegetables: Wash and thinly slice the red and yellow bell peppers. Mince garlic, grate ginger, and chop scallions and cilantro.
  4. Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  5. Add Bell Peppers: Add sliced bell peppers to skillet, sauté for 5-7 minutes until slightly softened, stirring occasionally.
  6. Make Sauce: Pour in coconut milk and lemon juice. Add soy sauce, turmeric powder, and red pepper flakes if using. Stir and bring to a simmer.
  7. Season Sauce: Taste the sauce and adjust seasoning with salt, pepper, extra lemon juice, or red pepper flakes as desired.
  8. Arrange Cod: Place cod fillets gently on top of the sauce, ensuring they are spaced evenly and partially submerged.
  9. Bake: Transfer skillet to the oven and bake for 15 minutes or until cod is cooked through and flakes easily with a fork.
  10. Optional Broil: For a browned top, broil the cod for an additional 1-2 minutes, watching carefully to avoid burning.
  11. Garnish: Remove from oven and sprinkle with chopped scallions and cilantro.
  12. Serve: Serve immediately with lemon wedges and cooked rice or quinoa, if desired.

Notes

  • Use skinless cod fillets for even cooking and ease of serving.
  • Full-fat coconut milk gives a richer sauce; light coconut milk can be substituted but sauces may be thinner.
  • Soy sauce can be replaced with tamari for gluten-free option.
  • Adjust red pepper flakes according to heat preference.
  • Cast iron skillet or any oven-safe skillet works well for this recipe.
  • Serve over rice or quinoa to make a complete meal.
  • Watch closely when broiling to avoid burning the fish.

Find it online: https://sweetworldtastes.com/baked-cod-coconut-lemon-recipe/