Description
A simple yet flavorful baked cod dish featuring a luscious coconut lemon cream sauce, perfect for busy weeknights.
Ingredients
- 4 thick, white cod fillets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion (sauté until translucent)
- 2 cloves garlic (minced)
- 1 tablespoon fresh grated ginger
- 1 can coconut milk (full-fat preferred)
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C) while you prepare the ingredients.
- Season the cod fillets with salt and pepper.
- In a large sauté pan, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, followed by the lemon juice and lemon zest. Stir to mix.
- Allow the mixture to simmer gently for a few minutes so the flavors meld.
- Place the seasoned cod fillets in a baking dish.
- Pour the coconut lemon cream sauce over the cod.
- Bake in the preheated oven for about 20-25 minutes, or until the cod flakes easily with a fork.
Notes
For added flavor, marinate cod in salt, pepper and lemon juice before cooking. Serve with rice or couscous to soak up the sauce.
