Ingredients
Scale
- 4 thick, white cod fillets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion, sautéed until translucent
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can full-fat coconut milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C).
- Pat cod fillets dry. Season both sides with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add onion. Sauté until translucent, about 5 minutes.
- Stir in garlic and grated ginger. Cook for 1 minute until fragrant.
- Pour in coconut milk. Stir and bring to a gentle simmer.
- Add lemon juice and lemon zest. Taste and adjust salt or lemon as needed.
- Place cod fillets in the skillet or in a baking dish. Spoon some sauce over each fillet.
- Bake in the oven for 12–15 minutes, until the cod flakes with a fork. Cooking time depends on fillet thickness.
- Remove from oven and let rest for 2 minutes. Spoon more sauce over fish before serving.
Notes
Serve with steamed rice, quinoa, or boiled potatoes. Add a green side like steamed broccoli or a salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
Keywords: baked cod, coconut sauce, quick dinner, weeknight meal, creamy fish