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Baked cod in coconut lemon cream sauce with flaky golden fillets in a silky tropical sauce garnished with fresh parsley and lemon wedges

Baked Cod in Coconut Lemon Cream Sauce for Busy Weeknights

Tender, flaky cod fillets baked in a silky coconut milk and lemon cream sauce infused with garlic, smoked paprika, and fresh citrus. A light, flavorful seafood dinner that comes together in one baking dish in just 30 minutes with minimal prep and easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets (6 oz each) cod fillets, uniform thickness pat dry before using
  • 1 can (13.5 oz) full-fat coconut milk shaken well, not light
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp onion powder
  • 1/2 tsp ground turmeric optional
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional
  • 1 small bunch fresh dill or parsley for garnish
  • 1 whole lemon, sliced into rounds for baking and serving

Equipment

  • 9x13 Baking Dish
  • Small saucepan
  • Instant-Read Thermometer (optional)

Method
 

  1. Preheat oven to 400°F. Lightly grease a 9x13 baking dish.
  2. Cook garlic in olive oil and butter over medium heat 1 to 2 minutes until fragrant. Do not brown.
  3. Add coconut milk, lemon juice, lemon zest, onion powder, turmeric, paprika, salt, pepper, and red pepper flakes. Simmer 3 to 4 minutes until slightly reduced. Taste and adjust seasoning.
  4. Pat cod fillets dry, season lightly with salt and pepper, fold thin tail ends under, and arrange in the baking dish.
  5. Pour coconut lemon sauce over and around fillets. Place lemon slices on top of each fillet.
  6. Bake uncovered at 400°F for 16 to 20 minutes, spooning sauce over fillets once during the last 5 minutes. Fish is done when it flakes easily and is fully opaque. Rest 2 minutes, garnish with fresh herbs, and serve.

Notes

  • Use full-fat coconut milk only - light coconut milk separates and produces a watery sauce that won't coat the fish.
  • Pat fillets completely dry before seasoning - surface moisture dilutes the sauce and prevents any surface texture during baking.
  • Fold thin tail ends under for even cooking across the whole fillet.
  • Check at 16 minutes - cod overcooks quickly and becomes rubbery just 2 to 3 minutes past the correct finish point.
  • If sauce is too thin after baking, pour into a saucepan and simmer 3 to 5 minutes to reduce before spooning over the plated fish.