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This hearty baked cod in coconut lemon cream sauce transforms simple fish into a luxurious dinner without any fuss. The combination of bright citrus and creamy coconut creates a restaurant-worthy dish that comes together effortlessly in your home kitchen.
I first created this recipe when my brother unexpectedly announced he was bringing his new girlfriend for dinner. With just an hour to prepare something impressive, I reached for cod fillets and pantry staples. Now it has become our family's go-to special occasion dish that feels fancy without the fuss.
Ingredients
Step-by-Step Instructions
The first time I served this dish to my husband, he was skeptical about the coconut and lemon combination. After one bite, he declared it his new favorite fish recipe and now specifically requests it whenever we have friends over for dinner. The way the coconut milk creates this silky sauce that enhances rather than masks the delicate cod flavor continues to amaze me.
Selecting the Perfect Cod
Smart Substitutions
Serving Suggestions
Storage and Reheating
Recipe FAQs
- → What kind of cod works best for this dish?
Thick, white cod fillets such as Pacific or Atlantic cod are ideal. Both fresh and flash-frozen fillets work well, as long as they are firm and evenly thick (1-1.5 inches).
- → Can I substitute coconut milk?
Yes, you can use half-and-half with coconut extract for a similar flavor. For dairy-free options, cashew cream works wonderfully – simply blend soaked cashews with water until smooth.
- → How do I know if the cod is cooked?
The cod is done when it flakes easily with a fork and is opaque throughout. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).
- → What sides pair well with this dish?
Rice, like jasmine or basmati, is perfect for soaking up the sauce. Steamed or roasted vegetables, such as broccoli or asparagus, and cauliflower rice also make excellent sides.
- → Can I make this dish ahead of time?
You can prepare the coconut lemon sauce a day ahead and refrigerate it. When ready to serve, pour the sauce over the fresh cod and bake.
- → What substitutions work for ginger and lemon?
Use ground ginger (1 teaspoon) or ginger paste (1 teaspoon) if fresh ginger isn’t available. Bottled lemon juice (2 tablespoons) can replace fresh lemon, although the zest adds extra brightness.