Description
Discover the rich flavors of Savory Baked Cod in Coconut-Lemon Cream Sauce. This easy recipe is perfect for weeknight dinners or special occasions.
Ingredients
Ingredients List (with Measurements)
Here’s everything you need to make Savory Baked Cod in Coconut-Lemon Cream Sauce. This recipe serves four, but you can easily adjust the quantities to suit your needs.
For the Cod:
- 4 cod fillets (about 6–8 oz each), fresh or thawed
- 1 tablespoon olive oil (for greasing the baking dish)
- Salt and pepper, to taste
For the Coconut-Lemon Cream Sauce:
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice (plus zest of 1 lemon)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or substitute with thyme or cilantro)
- 1 teaspoon honey (optional, to balance acidity)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Add-Ins:
- 1/4 teaspoon cayenne pepper (for heat)
- 1/2 teaspoon ground ginger (for a warm, spicy note)
- 1 tablespoon butter (for extra richness)
Instructions
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with olive oil to prevent the fish from sticking.
2. Prepare the Cod Fillets
Pat the cod fillets dry with paper towels. Season both sides of the fillets with salt and pepper. Arrange the fillets in the prepared baking dish in a single layer.
3. Make the Coconut-Lemon Cream Sauce
In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, chopped parsley, honey (if using), salt, and pepper until well combined. Taste the sauce and adjust the seasoning if necessary.
4. Pour the Sauce Over the Cod
Pour the coconut-lemon cream sauce evenly over the cod fillets, making sure each fillet is fully coated. If you’re adding any optional spices or butter, incorporate them into the sauce before pouring it over the fish.
5. Bake the Cod
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork. The sauce should be slightly thickened and bubbling around the edges.
6. Garnish and Serve
Remove the dish from the oven and let it rest for a few minutes. Garnish with additional chopped parsley or lemon slices if desired. Serve the cod fillets with the coconut-lemon cream sauce spooned over the top.
7. Pair with Sides
This dish pairs beautifully with steamed rice, quinoa, or roasted vegetables. For a complete meal, consider serving it with a light green salad or crusty bread to soak up the sauce.
Notes
1. Storing Leftover Savory Baked Cod in Coconut-Lemon Cream Sauce
To ensure your leftovers stay fresh and delicious, follow these storage guidelines:
- Refrigeration: After allowing the dish to cool to room temperature, transfer the cod and sauce to an airtight container. Store it in the refrigerator for up to 2-3 days. Make sure the fish is submerged in the sauce to prevent it from drying out.
- Freezing: While the dish is best enjoyed fresh, you can freeze leftovers if needed. Place the cooled cod and sauce in a freezer-safe container, ensuring there’s minimal air to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating.
2. How to Reheat Savory Baked Cod in Coconut-Lemon Cream Sauce
Reheating properly is crucial to maintaining the dish’s flavor and texture.
- Oven Reheating: For the best results, reheat the dish in the oven. Preheat your oven to 300°F (150°C). Place the cod and sauce in an oven-safe dish, cover with foil, and heat for 10-15 minutes, or until the fish is warmed through. Be careful not to overheat, as this can dry out the fish.
- Stovetop Reheating: If you prefer, you can reheat the sauce on the stovetop over low heat, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened too much. Once the sauce is warmed, add the cod and heat until just warmed through.
- Microwave Reheating: While the microwave is a quicker option, it’s less ideal as it can dry out the fish. If using the microwave, place the cod and sauce in a microwave-safe dish, cover it loosely, and heat in short intervals (30 seconds at a time) to avoid overcooking.
3. Serving Leftovers for Maximum Flavor and Texture
Leftover Savory Baked Cod in Coconut-Lemon Cream Sauce can be just as enjoyable as when freshly made, especially with these serving ideas:
- Serve Over Fresh Rice: Reheat the cod and sauce and serve over freshly steamed rice to soak up the sauce. The fresh rice adds a nice contrast in texture.
- Turn It Into a Bowl: Create a nourishing bowl by serving the reheated cod and sauce over quinoa or couscous, topped with fresh vegetables like spinach, avocado, and a squeeze of lemon juice.
- Make Tacos: Flake the reheated cod into smaller pieces and use it as a filling for tacos. Add a drizzle of the sauce, some shredded cabbage, and a sprinkle of cilantro for a delicious twist on fish tacos.
4. Shelf Life of the Dish and How to Extend It
- Refrigerated Shelf Life: When properly stored in the refrigerator, Savory Baked Cod in Coconut-Lemon Cream Sauce will remain fresh for 2-3 days. For the best flavor and texture, try to consume it within this time frame.
- Freezer Shelf Life: If frozen, the dish can last up to 2 months. Ensure that it is well-sealed to prevent freezer burn and maintain the quality of the sauce and fish.