Hello, seafood lovers! If you’re on the hunt for a dish that’s both easy to prepare and bursting with flavor, you’ve come to the right place. Today, we’re diving into a delicious Savory Baked Cod in Coconut-Lemon Cream Sauce that’s perfect for a quick weeknight dinner or an elegant weekend meal.
Introduction
Let’s talk about why this Savory Baked Cod in Coconut-Lemon Cream Sauce is going to become your new favorite dish. Combining the light, flaky texture of cod with the rich creaminess of coconut milk and the zesty brightness of lemon, this recipe offers a delightful balance of flavors. Originating from a blend of tropical and Mediterranean influences, this dish brings a refreshing twist to traditional baked cod recipes.
Whether you’re new to cooking seafood or a seasoned chef, you’ll appreciate the simplicity of this recipe, which doesn’t skimp on flavor. The use of coconut milk provides a velvety texture that pairs beautifully with the acidity of the lemon, creating a sauce that’s so good you’ll want to spoon it over everything!
Ingredients
To prepare this comforting recipe, you’ll need:
- 600 g cod fillets
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, crushed
- 300 ml coconut milk
- 1 large organic lemon (zested and juiced)
How to Make Savory Baked Cod in Coconut-Lemon Cream Sauce
Follow these steps to create your own delicious Savory Baked Cod in Coconut-Lemon Cream Sauce:
- Preparation: If using frozen cod, allow it to thaw fully. Pat the fillets dry with a paper towel to remove excess moisture. This ensures that your fish will bake evenly and absorb all the flavors of the sauce.
- Preheat the Oven: Start by preheating your oven to 225°C (437°F). This high temperature helps the cod bake quickly, preserving its tenderness while allowing the sauce to thicken perfectly.
- Season the Cod: Place the cod fillets in an oven-safe baking dish. Season both sides with salt and pepper. Simple seasoning is key here, as it lets the flavors of the coconut and lemon shine through.
- Prepare the Sauce: In a pan, heat olive oil over medium heat. Sauté the sliced onions until translucent, which takes about 5 minutes. Next, add the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant. These aromatics form the flavor base of your sauce.
- Add Coconut Milk and Lemon: Pour in the coconut milk, season with salt and pepper, and simmer on low heat for 4-5 minutes. Stir in the lemon zest and juice, which adds a fresh, tangy element to the creamy sauce.
- Bake the Cod: Pour the coconut sauce over the cod fillets. Bake in the preheated oven for 15 minutes, or until the cod flakes easily with a fork and is fully cooked. The key to perfectly baked cod is not overcooking it—check it a minute or two before the timer goes off.
- Serve: Serve the baked cod with the sauce spooned over the top. It’s a dish that’s impressive enough for guests but simple enough for a family dinner.
Helpful Tips
- Thawing Cod: If you’re using frozen cod, thaw it overnight in the fridge or place it in a sealed bag under cold running water for faster results. This will help maintain the fish’s texture.
- Coconut Milk: Use full-fat coconut milk for a richer sauce, or opt for a light version if you prefer a lower-calorie dish. Both work well, but the full-fat version will give you that luscious, creamy texture.
- Lemon: Freshly squeezed lemon juice is best for this recipe. If you’re in a pinch, bottled lemon juice can work, but the flavor won’t be as vibrant.
Cooking Tips
Enhance your Savory Baked Cod in Coconut-Lemon Cream Sauce with these additional cooking tips:
- Pan Type: Use a heavy-bottomed pan to sauté the onions, garlic, and ginger. This helps to distribute the heat evenly and prevents burning.
- Baking Dish: Choose an oven-safe dish that’s just large enough to fit the cod fillets in a single layer. This ensures even cooking and allows the sauce to surround the fish.
- Herbs: Add fresh herbs like cilantro or parsley before serving to brighten up the dish and add a pop of color.
- Zester: Use a microplane zester to finely zest the lemon, ensuring you don’t get any bitter pith.
Serving Suggestions
This Savory Baked Cod in Coconut-Lemon Cream Sauce pairs beautifully with a variety of sides. Here are some ideas to complete your meal:
- Rice: Serve the cod over jasmine or basmati rice to soak up the delicious sauce.
- Vegetables: Pair with steamed or roasted vegetables like broccoli, asparagus, or green beans for a healthy, balanced meal.
- Salad: A simple green salad with a lemon vinaigrette complements the rich flavors of the cod.
- Beverage: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with the citrus and coconut flavors.
Nutritional Information
This Savory Baked Cod in Coconut-Lemon Cream Sauce is not just delicious but also packed with nutrients. Here’s a quick overview of the Nutritional Information:
- Calories: 320 kcal
- Carbohydrates: 6 g
- Protein: 28 g
- Fat: 22 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 60 mg
- Sodium: 180 mg
- Potassium: 650 mg
- Fiber: 2 g
- Sugar: 2 g
- Vitamin A: 100 IU
- Vitamin C: 18 mg
- Calcium: 40 mg
- Iron: 2 mg
This dish is rich in protein and healthy fats, thanks to the cod and coconut milk. The lemon adds a good dose of Vitamin C, and the overall calorie count is moderate, making it a balanced option for dinner.
Storage and Leftovers
Refrigerate: Store any leftover Savory Baked Cod in Coconut-Lemon Cream Sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheat: To reheat, place the cod and sauce in a pan over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. Heat until warmed through, being careful not to overcook the fish.
For a quick lunch, flake the leftover cod and mix it with the sauce. Serve it over a salad or as a filling for tacos.
Frequently Asked Questions (FAQs)
Can I use another type of fish?
Yes, this recipe works well with other white fish like haddock, halibut, or tilapia. Just adjust the cooking time as needed, depending on the thickness of the fillets.
Is there a substitute for coconut milk?
If you’re not a fan of coconut milk or have an allergy, you can substitute it with heavy cream or a plant-based alternative like almond or cashew milk. Keep in mind that this will change the flavor profile of the dish.
Can I make this dish ahead of time?
You can prepare the sauce a day in advance and store it in the fridge. When ready to cook, simply reheat the sauce, pour it over the cod, and bake as directed.
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Conclusion
I hope you enjoy making and savoring this Savory Baked Cod in Coconut-Lemon Cream Sauce as much as I do! It’s a wonderful dish that brings together rich and refreshing flavors in a way that’s sure to please any palate. Don’t forget to share your cooking experiences in the comments, and let me know how your dish turned out. Happy cooking!
PrintSavory Baked Cod in Coconut-Lemon Cream Sauce Recipe
Description
Hello, seafood lovers! If you’re on the hunt for a dish that’s both easy to prepare and bursting with flavor, you’ve come to the right place. Today, we’re diving into a delicious Savory Baked Cod in Coconut-Lemon Cream Sauce that’s perfect for a quick weeknight dinner or an elegant weekend meal.
Ingredients
- 600 g cod fillets
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, crushed
- 300 ml coconut milk
- 1 large organic lemon (zested and juiced)
Instructions
- Preparation: If using frozen cod, allow it to thaw fully. Pat the fillets dry with a paper towel to remove excess moisture. This ensures that your fish will bake evenly and absorb all the flavors of the sauce.
- Preheat the Oven: Start by preheating your oven to 225°C (437°F). This high temperature helps the cod bake quickly, preserving its tenderness while allowing the sauce to thicken perfectly.
- Season the Cod: Place the cod fillets in an oven-safe baking dish. Season both sides with salt and pepper. Simple seasoning is key here, as it lets the flavors of the coconut and lemon shine through.
- Prepare the Sauce: In a pan, heat olive oil over medium heat. Sauté the sliced onions until translucent, which takes about 5 minutes. Next, add the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant. These aromatics form the flavor base of your sauce.
- Add Coconut Milk and Lemon: Pour in the coconut milk, season with salt and pepper, and simmer on low heat for 4-5 minutes. Stir in the lemon zest and juice, which adds a fresh, tangy element to the creamy sauce.
- Bake the Cod: Pour the coconut sauce over the cod fillets. Bake in the preheated oven for 15 minutes, or until the cod flakes easily with a fork and is fully cooked. The key to perfectly baked cod is not overcooking it—check it a minute or two before the timer goes off.
- Serve: Serve the baked cod with the sauce spooned over the top. It’s a dish that’s impressive enough for guests but simple enough for a family dinner.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Thawing Cod: If you’re using frozen cod, thaw it overnight in the fridge or place it in a sealed bag under cold running water for faster results. This will help maintain the fish’s texture.
- Coconut Milk: Use full-fat coconut milk for a richer sauce, or opt for a light version if you prefer a lower-calorie dish. Both work well, but the full-fat version will give you that luscious, creamy texture.
- Lemon: Freshly squeezed lemon juice is best for this recipe. If you’re in a pinch, bottled lemon juice can work, but the flavor won’t be as vibrant.
