Description
A healthy and satisfying baked cod dish in a rich and creamy coconut sauce, accented with zesty lemon.
Ingredients
- 4 fillets (6 oz each) thick, white cod
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C).
- Season cod fillets generously on both sides with salt and pepper. Set aside.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Add diced onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- Pour in the full-fat coconut milk, fresh lemon juice, and lemon zest. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to low and let the sauce simmer for 2-3 minutes to meld flavors.
- Nestle the seasoned cod fillets into the simmering coconut lemon cream sauce, ensuring the fish is partially submerged.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cod flakes easily with a fork.
- Serve immediately, spooning extra sauce over each fillet, and garnish with fresh herbs and a wedge of lemon.
Notes
For maximum creaminess, use full-fat coconut milk and consider adding vegetables like cherry tomatoes or spinach for added nutrition.
