Description
Enjoy tender baked cod fillets smothered in a rich and zesty coconut lemon cream sauce. This easy, wholesome recipe offers a delightful combination of creamy coconut, fresh lemon, and fragrant parsley, perfect for a quick weeknight dinner or a special meal.
Ingredients
Scale
Fish
- 4 cod fillets
Sauce
- 1/2 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the cod evenly.
- Prepare the cod: Place the 4 cod fillets in a baking dish. Season generously with salt and pepper on both sides to enhance the fish’s natural flavor.
- Make the sauce: In a small bowl, mix together 1/2 cup coconut cream, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, and a pinch of salt and pepper until well combined, creating a smooth, tangy cream sauce.
- Bake the cod: Pour the coconut lemon cream sauce evenly over the cod fillets, making sure they are fully covered. Place the baking dish in the preheated oven and bake for 20 minutes or until the fish flakes easily with a fork, indicating it is cooked through.
- Serve: Garnish the baked cod with additional chopped parsley for freshness, then serve immediately for a light, flavorful meal.
Notes
- For firmer fish, use frozen cod fillets thawed overnight in the fridge.
- Adjust lemon juice to taste for added tanginess or mildness.
- Serve with steamed vegetables or a light salad for a balanced meal.
- Leftovers can be refrigerated and enjoyed within 2 days.
