Description
A quick and satisfying meal featuring flaky cod baked in a creamy coconut and lemon sauce.
Ingredients
- 4 fillets (6 oz each) thick white cod
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C).
- Season the cod fillets generously on both sides with salt and pepper. Set aside.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- Pour in the full-fat coconut milk, fresh lemon juice, and lemon zest. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to low and let the sauce simmer for 2-3 minutes to meld the flavors.
- Nestle the seasoned cod fillets into the simmering coconut lemon cream sauce. Ensure the fish is partially submerged.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cod flakes easily with a fork.
- Serve immediately, spooning extra sauce over each fillet, and garnish with fresh herbs like cilantro or parsley and a wedge of fresh lemon.
Notes
Keep an eye on the cooking time to ensure the cod stays tender and flaky. Adjust the lemon juice and zest for more tang as desired.