Baked Cod in Coconut Lemon Cream Sauce | Easy Seafood Dinner

There’s a comforting warmth in every bite of Baked Cod in Coconut Lemon Cream Sauce, a dish I’ve tested under twinkling kitchen lights and midday sun. Tender cod fillets bathed in a glossy, fragrant coconut-lemon sauce—this one skillet wonder filled my home with nutty toasted scents and gentle sizzling aromas. Through multiple trials, I discovered the ideal bake time for flaky edges while keeping the sauce silky smooth.

Why You’ll Love Baked Cod in Coconut Lemon Cream Sauce

• Silky coconut cream mixed with bright lemon juice keeps fish moist and flavorful
• Simple prep and one-skillet cooking cut down on dishes
• Visual appeal: golden edges on cod contrast with a glossy, pale sauce
• A nod to tropical flavors with a subtle Mediterranean twist

A Little Background

When I first tried this recipe on a rainy Sunday, I was craving something bright yet comforting. After three tweaks—adjusting bake time, tweaking lemon zest, swapping garlic for shallot—I landed on a balance that feels both fresh and indulgent. It’s become my go-to for weeknight dinners when I want something special without fuss.

Key Ingredients for Baked Cod in Coconut Lemon Cream Sauce

• Cod fillets (1.5 lbs): mild, flaky fish; substitute haddock or halibut if needed
• Full-fat coconut milk (13.5 oz): creates a creamy base; shake can well before opening
• Lemon juice & zest (1 lemon): brightens the sauce; use unwaxed lemons
• Shallot & garlic: add depth; finely mince for even cooking
• Dry white wine (½ cup): deglazes pan and adds acidity; skip for extra zest and add broth

How to Make Baked Cod in Coconut Lemon Cream Sauce

1. Preheat oven to 400°F. Season cod with salt and pepper, then sear in 1 Tbsp olive oil for 2 min per side until gentle sizzling and light golden edges form.
2. Remove fish; sauté 1 min finely chopped shallot and 30 sec minced garlic until fragrant and glossy. Pour in wine and cook 2 min, scraping browned bits.
3. Stir in coconut milk, lemon zest, and 2 Tbsp lemon juice. Return cod, spoon sauce over fillets, and pop into oven—bake 12–15 min until fish flakes with a fork.
4. Garnish with chopped parsley before serving. Use a meat thermometer to ensure fish reaches 145°F for safe eating.

Pro Tips & Troubleshooting

• During testing, I found spooning sauce over cod halfway through baking boosted flavor absorption.
• If sauce splits, whisk in 1 tsp cold water off heat to bring back a silky texture.
• Add a pinch of red pepper flakes for warmth or stir in chopped cilantro for fresh herb notes.
• To double the recipe, use a larger skillet and increase bake time by 5 min, checking for doneness.

Storage & Make-Ahead Guide

Allow to cool at room temperature no longer than 2 hours. Store in an airtight container in the fridge for up to 3 days or freeze for 1 month. Reheat gently in a 325°F oven until warmed through (165°F internal). Testing note: cooled sauce thickens overnight—thin with a splash of coconut milk when reheating.

Serving Suggestions

Serve over steamed jasmine rice or buttery mashed potatoes to soak up every drop of that nutty lemon cream. A side of roasted asparagus or wilted spinach adds color and crunch.

Frequently Asked Questions

• Can I use frozen cod for this recipe? Yes—thaw overnight in the fridge, pat dry, and follow the same steps.
• What can I substitute for coconut milk? Use heavy cream or half-and-half for a richer but less tropical flavor.
• How do I know when cod is done? Insert a fork at the thickest point; it should flake easily and reach 145°F.
• Can I make the sauce ahead of time? Yes—prepare sauce, cool, and refrigerate up to 24 hours before adding fish and baking.
• Is this safe for meal prep? Portion into containers, refrigerate up to 3 days, and reheat in microwave or oven until hot.
• How do I keep the sauce from separating? Stir gently off heat and avoid high direct heat after adding coconut milk.

Final Thoughts

Baked Cod in Coconut Lemon Cream Sauce remains one of my top picks for a fuss-free, flavorful dinner. I love serving it on a cozy weeknight with a chilled glass of white wine and bright green salad. Give it a try, then drop a comment to share your favorite twist!

More Recipes You’ll Love

• Creamy Lemon Basil Salmon Skillet – another citrus-infused seafood skillet with a velvety sauce
• Lemon Garlic Swordfish – bright lemon and garlic elevate a hearty fish fillet
• Crab & Shrimp Stuffed Salmon – a luxurious baked seafood combo that pairs beautifully with creamy sauces
• Shrimp Scampi Recipe – garlic-butter and citrus notes echo the flavors in coconut lemon cream