Coconut Lemon Cream Baked Cod

Coconut Lemon Cream Baked Cod is a bright, comforting dish that feels elegant yet effortless. Tender cod bakes gently in a silky coconut lemon sauce that balances richness with fresh citrus flavor. Meanwhile, subtle spices add warmth without overpowering the fish. As a result, every bite tastes refined, light, and deeply satisfying.

Cod has long been prized in coastal cooking for its clean flavor and flaky texture. Traditionally, it pairs beautifully with creamy sauces because it absorbs flavor while staying delicate. Here, coconut milk replaces heavy cream for a smoother, more modern finish. Plus, lemon zest lifts the entire dish, making it feel vibrant rather than heavy.

Because this recipe bakes quickly, it works beautifully for weeknights. However, it also feels special enough for guests. Whether served with rice, roasted vegetables, or crusty bread, this dish delivers comfort and sophistication in one pan. Ultimately, it’s the kind of recipe you’ll return to whenever you want something simple, polished, and undeniably delicious.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb cod fillets, cut into portions
¾ cup full-fat canned coconut milk
¼ cup heavy cream
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
½ tsp paprika
¼ tsp turmeric
¾ tsp sea salt
½ tsp black pepper
¾ tsp garlic powder
1 Tbsp olive oil
1 Tbsp butter
Fresh parsley, chopped (for garnish)
Lemon slices (optional garnish)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F. Lightly grease a baking dish with olive oil and arrange cod fillets in a single layer.

2. Season the cod:
Meanwhile, sprinkle cod evenly with salt, pepper, and garlic powder. Drizzle lightly with olive oil.

3. Make the coconut lemon sauce:
In a saucepan over medium heat, combine coconut milk, cream, lemon juice, lemon zest, Dijon, honey, paprika, turmeric, and butter. Whisk gently until smooth and lightly warmed, about 3–4 minutes.

4. Assemble:
Pour the warm sauce evenly over the cod, ensuring the fish is partially submerged.

5. Bake:
Bake uncovered for 15–18 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part. The sauce should be gently bubbling and slightly thickened.

6. Finish and serve:
Remove from oven, garnish with parsley and lemon slices, then serve warm with sauce spooned generously over the fish.

Helpful Tips to Perfect This Recipe

• Balance the citrus carefully: Because lemon brightness can vary, taste the sauce before baking and adjust with a touch more honey if needed for balance.
• Use full-fat coconut milk: This ensures the sauce stays creamy and luxurious rather than watery.
• Avoid overbaking: Cod cooks quickly, so remove it as soon as it flakes to keep the texture moist and delicate.