Description
A light, creamy baked cod with a bright lemon lift and a hint of coconut, perfect for a comforting weeknight meal.
Ingredients
Scale
- 4 cod fillets
- 1 can coconut milk
- 1 lemon (juice and zest)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the cod fillets dry with paper towels and place them in a single layer in a baking dish. Season both sides lightly with salt and pepper.
- In a bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, grated ginger, and a pinch of salt and pepper. Taste the sauce and adjust the lemon or salt as needed.
- Pour the coconut lemon sauce evenly over the cod fillets. Cover the dish loosely with foil and bake for 20–25 minutes, or until the cod is opaque and flakes easily with a fork.
- Remove the dish from the oven and let it rest for 2–3 minutes. Spoon some of the sauce over the fillets, then garnish with chopped fresh cilantro. Serve immediately.
Notes
Serve over steamed rice or quinoa to soak up the sauce. Pairs well with sautéed greens or salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 60mg