Description
A comforting and elegant baked cod dish featuring a creamy coconut lemon sauce that captures the essence of coastal cuisine.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease your baking dish with olive oil or line it with parchment paper.
- Pat your cod fillets dry and season both sides with salt, black pepper, and paprika. Arrange in a single layer in the greased baking dish.
- In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, and turmeric (if using). Add red pepper flakes if desired.
- Pour the sauce evenly over the seasoned cod fillets.
- Bake in the oven for 18-20 minutes until the cod is opaque and flakes easily with a fork.
- Remove from the oven, let it rest for a few minutes, and garnish with freshly chopped parsley before serving.
Notes
For the fluffiest results, allow the cod to rest before serving to lock in moisture. Consider marinating the fish for extra flavor.
