Lemon Coconut Baked Cod – Creamy Oven Fish Dinner

This Lemon Coconut Baked Cod is the perfect balance of rich and refreshing.

Tender, flaky cod fillets are baked in a luscious coconut cream sauce infused with fresh ginger, garlic, and zesty lemon.

It’s light enough for a healthy weeknight dinner but luxurious enough for guests.

With just a handful of ingredients and minimal prep, this baked cod recipe delivers bold flavor and comforting texture in every bite.

Serve it with rice, quinoa, or roasted veggies for a full meal you’ll come back to again and again.

Why You’ll Love This Recipe

Quick and easy – Ready in just 30 minutes from start to finish.

Healthy and flavorful – High-protein, dairy-free, and full of fresh ingredients.

Creamy without cream – Coconut milk creates a silky sauce without any dairy.

Bright and aromatic – Fresh lemon, ginger, and garlic lift the entire dish.

Oven-baked for ease – No pan-frying or deep-frying needed—just bake and enjoy.

What You’ll Need (Ingredient Highlights)

For the Cod

Cod fillets – Flaky, lean, and mild, perfect for soaking up the coconut-lemon sauce.

Salt and pepper – Simple seasonings that enhance the fish’s natural flavor.

For the Coconut Cream Sauce

Olive oil – Adds richness and helps sauté the aromatics.

Onion – Thinly sliced for subtle sweetness.

Garlic – Crushed for a bold, savory base.

Fresh ginger – Grated for gentle heat and warmth.

Coconut milk – Full-fat is best for a creamy finish.

Lemon juice and zest – Brightens the dish and balances the richness.

Pro Tips Before You Start

Use fresh cod if possible – But frozen (thawed) fillets work well too.

Zest the lemon before juicing – It’s easier and you’ll get the most out of it.

Don’t boil the sauce – A gentle simmer keeps the coconut milk smooth.

Taste the sauce – Adjust lemon or salt before pouring over the fish.

Bake uncovered – This allows the top to slightly caramelize and concentrate flavor.

How to Make Lemon Coconut Baked Cod

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C).

This ensures it’s hot and ready once your cod is assembled and sauced.

Step 2: Season the Cod

Pat 21 oz (600 g) cod fillets dry with paper towels.

Season both sides with salt and freshly cracked black pepper.

Place the fillets in a baking dish in a single layer. Set aside.

Step 3: Make the Coconut-Lemon Sauce

In a skillet, heat 2 Tbsp olive oil over medium heat.

Add 1 sliced onion and sauté until translucent, about 5 minutes.

Stir in 1 Tbsp grated fresh ginger and 2 crushed garlic cloves, and cook for another minute.

Pour in 1.2 cups (300 ml) coconut milk and bring to a gentle simmer.

Add the zest and juice of 1 large lemon, stirring to combine.

Let the sauce simmer for 2–3 minutes. Taste and adjust salt or lemon as needed.

Step 4: Assemble and Bake

Pour the warm coconut-lemon cream sauce over the seasoned cod fillets.

Make sure they are evenly coated and partially submerged.

Transfer the dish to the preheated oven and bake uncovered for 20–25 minutes, or until the cod flakes easily with a fork.

Step 5: Serve and Enjoy

Remove from the oven and spoon the creamy sauce over the fillets.

Garnish with extra lemon zest, chopped herbs, or chili flakes, if desired.

Serve warm with rice, steamed veggies, or crusty bread to soak up the sauce.

What to Serve With Lemon Coconut Baked Cod

Jasmine or basmati rice – To catch every drop of the creamy sauce

Steamed green beans – A fresh, vibrant contrast

Garlic sautéed spinach – Adds more greens to the plate

Cauliflower rice – A lighter, low-carb option

Toasted sourdough – For soaking up the rich lemony sauce

Variations and Substitutions

Use salmon or halibut – Any white fish works beautifully.

Add vegetables – Try bell peppers, spinach, or cherry tomatoes.

Spice it up – Add chili flakes or a bit of red curry paste to the sauce.

Use lime instead of lemon – For a tropical twist.

Make it richer – Add a pat of butter or splash of cream (if not dairy-free).

Storage Tips

Fridge – Store leftovers in an airtight container for up to 3 days.

Freezer – Freeze for up to 2 months in a sealed container.

To reheat – Gently warm in a skillet or microwave with a splash of broth or coconut milk.

FAQs

Can I use frozen cod fillets?
Yes, just make sure they’re fully thawed and patted dry before seasoning.

Can I make this ahead of time?
You can prepare the sauce and store it separately.

Assemble and bake just before serving.

Can I use light coconut milk?
Yes, but the sauce will be slightly thinner and less creamy.

Is this recipe dairy-free and gluten-free?
Yes! As long as your coconut milk and seasonings are certified gluten-free.

Can I add herbs to the sauce?
Absolutely. Try thyme, cilantro, or fresh parsley.

Final Thoughts

This Lemon Coconut Baked Cod is a light and satisfying dish that brings a burst of freshness to your dinner table.

The creamy coconut sauce paired with flaky fish and zingy lemon makes for a meal that feels both elegant and effortless.

Whether you’re cooking for guests or keeping it simple on a weeknight, this cod recipe is a surefire way to bring bold, beautiful flavor to your plate.