Can I use frozen cod for this recipe?

Yes, you can use frozen cod for this recipe. Just ensure to thaw the fillets in the refrigerator overnight or run them under cold water before cooking. Depending on the thickness of the fillets, you may need to adjust the cooking time as frozen cod will take a little longer to cook through.

What can I substitute for coconut milk?

If you don’t have coconut milk on hand or prefer a non-coconut option, you might use almond milk or heavy cream as a substitute. However, these alternatives will change the flavor profile. For a non-dairy but creamy option, try oat milk, which is thick and works well in sauces.

How do I know when the cod is done?

The cod is done cooking when it flakes easily with a fork and is opaque. The internal temperature should reach at least 145°F (63°C). Keep a close eye on it towards the end of the cooking time to ensure it doesn't overcook.

Can I make this recipe ahead of time?

You can prepare the coconut lemon sauce ahead of time and store it in the refrigerator. However, it's best to cook the cod fresh, as reheating may lead to dry fish. You can also marinate the cod in the sauce for an hour before baking to enhance the flavor.

What vegetables pair well with this dish?

Many vegetables go beautifully alongside this dish. Consider steamed asparagus, sautéed green beans, or roasted bell peppers for a fresh twist. You could also go with a classic side of sautéed spinach to complement the dish’s creamy sauce.

Baked Cod In Coconut Lemon Cream Sauce

Ingredients

Scale

4 Cod Fillets
1 can Coconut Milk
2 tablespoons Lemon Juice
2 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Olive Oil

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Instructions

Preheat the oven to 400°F (200°C).
In a mixing bowl, combine coconut milk, lemon juice, minced garlic, salt, and black pepper; stir until mixed well.
Grease a baking dish with olive oil and place cod fillets inside.
Pour the coconut lemon sauce evenly over the cod, ensuring all pieces are covered.
Drizzle a little olive oil on top.
Bake for 15-20 minutes, or until the fish flakes easily with a fork.
Serve hot, garnished with freshly chopped parsley, alongside steamed vegetables or a side of rice or quinoa.

Notes

You can customize the dish by adding your favorite vegetables, spices, or herbs. Great pairings include quinoa, roasted vegetables, or a crisp salad.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg