Description
A delicious and healthy dish featuring cod fillets baked in a rich coconut lemon cream sauce, perfect for weeknight dinners or special gatherings.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
- Pat the cod fillets dry with a paper towel. Season both sides with salt, black pepper, and paprika. Arrange in the baking dish in a single layer.
- In a mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, minced garlic, Dijon mustard, ground cumin, turmeric (if using), and red pepper flakes.
- Evenly pour the coconut lemon cream sauce over the cod fillets, making sure each piece is well coated.
- Place the baking dish in the oven and bake for 18-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Remove from the oven and let it rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve immediately.
Notes
Pat the cod fillets dry before seasoning for better flavor absorption. Adjust the red pepper flakes to your spice preference.