Baked Cod in Zesty Coconut-Ginger Cream
This baked cod recipe features tender fish cooked in a creamy, zesty coconut-ginger sauce, perfect for a flavorful weeknight meal.
Equipment
- Oven
- Oven-safe skillet
Ingredients
Main Ingredients
- 1.5 lbs cod fillets skinless, boneless
- 1 can (13.5 oz) full-fat coconut milk
- 1-2 fresh lemons for juice and zest
- 3-4 cloves garlic minced
- 1 inch fresh ginger grated or finely minced
- 1 tbsp olive oil
- 1 tsp cornstarch optional, for thickening
- 1 tbsp cold water if using cornstarch
- Salt and black pepper to taste
For Garnish
- Fresh cilantro or parsley
Instructions
Preparation
- Preheat oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season generously with salt and pepper.
Cook the Sauce
- In an oven-safe skillet, heat olive oil over medium heat. Sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring it to a gentle simmer, then reduce the heat to low. Stir in the lemon zest and 1-2 tablespoons of fresh lemon juice.
Thicken (Optional) and Bake
- If desired, whisk together cornstarch and cold water, then slowly whisk it into the simmering sauce. Stir for 1-2 minutes until the sauce slightly thickens, then season with salt and pepper.
- Carefully place the seasoned cod fillets into the skillet, nestling them into the prepared sauce. Bake for 12-18 minutes, or until the cod is opaque and flakes easily with a fork.
- Remove the skillet from the oven and garnish with fresh cilantro or parsley before serving.
Notes
Serve this baked cod with a side of steamed rice or your favorite green vegetables for a complete meal. Adjust the amount of ginger and garlic to your preference for a stronger or milder flavor profile.