There’s something deeply satisfying about pulling a beautiful, bubbling dish out of the oven, especially one that smells as incredible as this Baked Cod with Coconut Lemon Cream Sauce. It transforms a simple fillet of fish into a truly memorable meal. We’re not just baking fish here; we’re poaching it gently in a luxurious, fragrant sauce that strikes a stunning balance between creamy, tangy, and aromatic. This is my go-to recipe when I need something that feels special for a weeknight dinner but comes together with minimal fuss.

What makes this seafood dinner stand out is the sauce. It’s a velvety blend of full-fat coconut milk, brightened with a generous squeeze of fresh lemon juice and zest, and given a deep, savoury backbone from gently sautéed shallots, garlic, and ginger. As the cod bakes, it soaks up all that glorious flavour, becoming incredibly moist and flaky. The final scatter of fresh parsley adds a pop of colour and freshness that cuts through the richness beautifully.

This recipe is ideal when you’re craving something comforting yet light, a dish that nourishes without weighing you down. It’s sophisticated enough to serve to guests, but its straightforward preparation means you can easily whip it up after a long day. If you love creamy cod dishes but are looking for a fresh take, this one always gets compliments in my house.

Recipe Overview

This recipe brings together flaky baked cod fillets and a rich, aromatic coconut lemon sauce. The flavour is a delightful mix of creamy sweetness from the coconut, a zesty tang from fresh lemon, and a warm depth from garlic and ginger. After testing this recipe five times, I finally got the sauce consistency just right—it’s thick enough to coat the fish beautifully but light enough not to overpower it. Expect a tender, perfectly cooked fish dinner that tastes like it came from a high-end restaurant.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Baked Cod Coconut Lemon Cream Sauce

• Genuine Flavour: The sauce is the star. The full-fat coconut milk creates a luscious, creamy base, while the fresh lemon juice and zest provide a sharp, clean acidity that prevents it from being heavy. The aromatic duo of garlic and ginger adds a gentle, warming spice that perfumes the entire dish.
• Ready in Under 30 Minutes: From chopping the shallots to pulling the finished dish from the oven, the entire process takes about 30 minutes, making it a brilliant option for busy weeknights when you want something a bit special.
• Flexible Recipe: While cod is fantastic here, this sauce works beautifully with other firm white fish like haddock or pollock. You could even use salmon for a richer result. Don’t have shallots? A small, finely chopped red onion will work in a pinch. If you’re looking for other fish inspiration, my Salmon Cakes are another family favourite.
• Great for A Mid-Week Treat: This dish feels elegant and thoughtfully prepared, making it wonderful for elevating a standard Tuesday or Wednesday dinner. It’s also a lovely, light main course for a casual weekend lunch with friends.
• Family Tested: My husband, who is usually my harshest critic, absolutely adores this creamy cod. He always insists we serve it with plenty of fluffy rice to soak up every last drop of the coconut lemon sauce.

Baked Cod Coconut Lemon Cream Sauce

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use the freshest ingredients you can find, especially the fish and the lemon. I always use full-fat tinned coconut milk (I find brands like Blue Dragon give a consistently rich and creamy result) as the light version just doesn’t create the same luxurious sauce.

• 4 thick cod fillets (about 170g each), skinless and boneless
• 1 tbsp olive oil
• 2 shallots, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 60ml dry white wine (like a Sauvignon Blanc or Pinot Grigio)
• 400ml can full-fat coconut milk
• 120ml vegetable or fish stock
• 1 unwaxed lemon, zest and juice
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, finely chopped
• A pinch of red pepper flakes (optional, for a little warmth)

Ashley’s Tip: Using an unwaxed lemon is key here because we’re using the zest. Waxed lemons can impart a slightly bitter or chemical taste to the delicate sauce. If you can only find waxed lemons, give them a good scrub under hot water before zesting.

How to Make Baked Cod Coconut Lemon Cream Sauce

The process is straightforward: we make the sauce on the hob first to develop its flavour, then pour it over the cod and let the oven do the rest of the work. This method ensures the fish stays incredibly moist.

1. Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Pat the cod fillets completely dry with a paper towel and season both sides lightly with salt and pepper. This step is crucial for getting a flaky, not watery, result.
2. Sauté the Aromatics: Heat the olive oil in a medium-sized, oven-safe skillet or frying pan over a medium heat. Add the finely diced shallots and cook for 3-4 minutes until they soften and become translucent.
3. Build the Flavour Base: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring constantly, until they are fragrant. Be careful not to let the garlic burn, as it will turn bitter.
4. Deglaze the Pan: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any tasty browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 1-2 minutes.
5. Create the Creamy Sauce: Reduce the heat to low. Pour in the coconut milk and vegetable stock, whisking gently to combine. Add the lemon zest, salt, pepper, and optional red pepper flakes. Let the sauce come to a gentle simmer (do not let it boil vigorously) and cook for 5-7 minutes, until it has thickened slightly. What works best for me is watching for the point where it coats the back of a spoon.
6. Add the Cod: Stir half of the fresh lemon juice into the sauce. Gently nestle the cod fillets into the sauce in the skillet. If your skillet isn’t oven-safe, transfer the sauce to a 9×13 inch baking dish first, then add the cod.
7. Bake to Perfection: Transfer the skillet or baking dish to the preheated oven. Bake for 12-15 minutes, or until the cod is opaque and flakes easily when tested with a fork. The exact time will depend on the thickness of your fillets. You can check the internal temperature is at least 63°C according to FSA guidelines.
8. Finish and Serve: Carefully remove the dish from the oven. Squeeze the remaining lemon juice over the fish and sprinkle with the fresh parsley. Let it rest for a couple of minutes before serving hot.

Tips From My Kitchen

• Temperature Control: When making the sauce, keep the heat on a gentle simmer. Boiling coconut milk too aggressively can cause it to split or curdle, changing the texture from silky to grainy. A low, gentle heat is your best friend here.
• The Secret Step: Don’t skip deglazing the pan with white wine. Those little brown bits (known as ‘fond’) stuck to the bottom of the pan after sautéing the shallots are packed with concentrated flavour. The wine releases them, adding a huge amount of depth to your final sauce.
• Make-Ahead: You can prepare the coconut lemon sauce up to a day in advance. Let it cool completely and store it in an airtight container in the fridge. When you’re ready to cook, gently reheat it on the hob before pouring it over the cod and baking as directed.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a pan on the hob. The fish texture is always best when fresh, but it’s still lovely the next day.

Equipment You’ll Need

• Large oven-safe skillet OR a frying pan and a 9×13 inch baking dish
• Mixing bowl
• Sharp knife and cutting board
• Whisk
• Measuring cups and spoons

Common Mistakes to Avoid

• Overcrowding the pan: Make sure the cod fillets have a little space between them in the baking dish. If they are packed too tightly, they will steam rather than bake, which can result in a slightly rubbery texture. Use a larger dish if necessary.
• Wrong temperature: Baking the fish at too high a heat can cause the outside to dry out before the inside is cooked. 200°C (180°C fan) is the ideal temperature for gently cooking the fillets through while keeping them moist.
• Skipping the rest time: Letting the dish rest for just 2-3 minutes after it comes out of the oven allows the fish to finish cooking and the flavours of the sauce to meld together. It also helps the fillets hold their shape better when you serve them.

Delicious Variations to Try

One of the best things about this creamy cod recipe is how adaptable it is. Feel free to play around with the components to make it your own.

• Spicy Version: If you like a bit of heat, add a finely sliced red chilli along with the garlic and ginger. You can also increase the amount of red pepper flakes for a more pronounced warmth.
• Different Protein: This sauce is a dream with other seafood. Try it with thick salmon fillets (they may need a few extra minutes in the oven), large king prawns, or even scallops. Just add the prawns or scallops in the last 5-7 minutes of baking so they don’t overcook.
• Herb Variations: While parsley adds a lovely freshness, fresh coriander would also be a fantastic addition, lending a slightly different citrusy, peppery note. A sprinkle of fresh dill at the end would also complement the lemon beautifully. For another creamy, herby sauce idea, check out this Authentic Tzatziki Sauce Recipe.

What to Serve With Baked Cod Coconut Lemon Cream Sauce

You’ll want something to mop up every bit of that incredible sauce. Here are a few of my favourite pairings:

• Fluffy Basmati Rice: This is the perfect neutral canvas. The individual grains soak up the creamy sauce without becoming mushy.
• Steamed Green Vegetables: Tenderstem broccoli, green beans, or asparagus add a lovely crunch and a splash of vibrant colour to the plate. Simply steam or blanch them and serve alongside. A side of my Stuffed Peppers with Rice would also be a hearty accompaniment.
• Wine Pairing: A crisp, dry white wine with good acidity works best. A Sauvignon Blanc from the Loire Valley or a zesty Pinot Grigio will cut through the richness of the coconut milk and complement the lemon.

Frequently Asked Questions

Baked Cod Coconut Lemon Cream Sauce

A deliciously flaky baked cod dish simmered in an aromatic coconut and lemon cream sauce. This elegant and easy recipe is perfect for a weeknight dinner or entertaining guests.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Fusion

Calories: 420

Ingredients Method Notes

Ingredients

  

• 4 thick cod fillets about 170g each, skinless and boneless
• 1 tbsp olive oil
• 2 shallots finely diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 60 ml dry white wine like a Sauvignon Blanc or Pinot Grigio
• 400 ml can full-fat coconut milk
• 120 ml vegetable or fish stock
• 1 unwaxed lemon zest and juice
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper freshly ground
• 2 tbsp fresh parsley finely chopped
• A pinch of red pepper flakes optional, for a little warmth

Method

 

1. Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Pat the cod fillets completely dry with a paper towel and season both sides lightly with salt and pepper. This step is crucial for getting a flaky, not watery, result.
2. Sauté the Aromatics: Heat the olive oil in a medium-sized, oven-safe skillet or frying pan over a medium heat. Add the finely diced shallots and cook for 3-4 minutes until they soften and become translucent.
3. Build the Flavour Base: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring constantly, until they are fragrant. Be careful not to let the garlic burn, as it will turn bitter.
4. Deglaze the Pan: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any tasty browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 1-2 minutes.
5. Create the Creamy Sauce: Reduce the heat to low. Pour in the coconut milk and vegetable stock, whisking gently to combine. Add the lemon zest, salt, pepper, and optional red pepper flakes. Let the sauce come to a gentle simmer (do not let it boil vigorously) and cook for 5-7 minutes, until it has thickened slightly. What works best for me is watching for the point where it coats the back of a spoon.
6. Add the Cod: Stir half of the fresh lemon juice into the sauce. Gently nestle the cod fillets into the sauce in the skillet. If your skillet isn't oven-safe, transfer the sauce to a 9x13 inch baking dish first, then add the cod.
7. Bake to Perfection: Transfer the skillet or baking dish to the preheated oven. Bake for 12-15 minutes, or until the cod is opaque and flakes easily when tested with a fork. The exact time will depend on the thickness of your fillets. You can check the internal temperature is at least 63°C according to FSA guidelines.
8. Finish and Serve: Carefully remove the dish from the oven. Squeeze the remaining lemon juice over the fish and sprinkle with the fresh parsley. Let it rest for a couple of minutes before serving hot.

Notes

Serve over jasmine rice or with crusty bread to soak up the luxurious sauce. Steamed asparagus or green beans make a great side.

I really hope you give this Baked Cod with Coconut Lemon Cream Sauce a try. It’s one of those recipes that proves a delicious, elegant seafood dinner doesn’t have to be complicated. It has become a true staple in our home, and I love how it brings a little bit of luxury to our weekly meal plan. If you make it, please drop a comment below and let me know how it turned out for you!
Happy cooking,
Ashley Rivera