Description
Crispy cod fillets in a creamy coconut lemon sauce perfect for any dinner table.
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). Lightly grease a baking dish with olive oil or line it with parchment paper.
- Pat the cod fillets dry with a paper towel. Season both sides with salt, black pepper, and paprika. Arrange the fillets in the prepared baking dish in a single layer.
- In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes.
- Pour the coconut lemon cream sauce evenly over the cod fillets.
- Place the baking dish in the oven and bake for 18-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Remove the cod from the oven and let it rest for a couple of minutes. Sprinkle with chopped parsley and serve immediately.
Notes
Let the flavors meld into the fish for a few minutes before baking. Pair with healthy sides like steamed vegetables or a light salad.
