Ingredients
For the Cod:
- 4 cod fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Coconut Lemon Cream Sauce:
- 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, for color and warmth)
- ½ teaspoon red pepper flakes (optional, for heat)
- 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 to remove excess moisture. Season both sides with salt, black pepper, and paprika. Arrange the fillets in the prepared 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. This sauce will infuse the cod with deep, creamy flavors as it bakes.
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. Avoid overcooking, as cod can dry out quickly.
Remove the cod from the oven and let it rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve immediately with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g