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Baked Cod in Coconut Lemon Cream Sauce

A luxurious yet easy one-pan dinner featuring flaky cod fillets bathed in a rich, zesty coconut lemon cream sauce. Perfect for Keto, Gluten-Free, and seafood lovers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fish & Seasoning
  • 4 fillets cod or white fish approx 6oz each
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 1 pinch salt and pepper to taste
Sauce
  • 2 tbsp butter unsalted
  • 3 cloves garlic minced
  • 1 can full-fat coconut milk 13.5 oz
  • 0.5 lemon juiced
  • 2 tbsp fresh parsley chopped
  • 1 head broccoli cut into florets (optional)
  • 4 slices lemon for garnish

Equipment

  • Large Skillet or Baking Dish
  • Whisk
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Pat cod fillets dry with paper towels.
  2. Mix paprika, onion powder, salt, and pepper. Season fish generously on both sides.
  3. In an oven-safe skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
  4. Pour in coconut milk and lemon juice. Whisk and simmer for 3 minutes to slightly thicken.
  5. Place cod fillets into the sauce. If using broccoli, arrange florets around the fish. Add lemon slices.
  6. Bake for 12-15 minutes until fish is opaque and flakes easily with a fork.
  7. Garnish with fresh parsley and spoon sauce over the fish before serving.

Notes

For a thicker sauce, mix 1 tsp cornstarch with water and add to the simmering coconut milk before adding the fish.