Ingredients
 You’ll Need
For the cod:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (regular or smoked)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
For the coconut lemon cream sauce:
- 1 can (14 oz) full-fat coconut milk
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour (or cornstarch for gluten-free option)
- 1/4 cup chicken or vegetable broth
- 1 tablespoon honey or maple syrup
- 1/4 cup fresh chives, finely chopped (plus extra for garnish)
- Salt and pepper to taste
For serving:
- Steamed green beans or asparagus
- Lemon wedges
- Cooked rice or crusty bread (optional)
Instructions
- Use fresh or thawed cod fillets for the best texture.
- Full-fat coconut milk adds richness, but light coconut milk can be used for a lighter version.
- Adjust the lemon juice to taste—more for a tangy kick, less for a milder flavor.
- Fresh herbs like cilantro or parsley enhance the dish’s freshness.
- Serve with rice, quinoa, or steamed vegetables for a complete meal.
Notes
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the sauce: In a bowl, whisk together coconut milk, lemon juice, garlic, ginger, salt, and black pepper.
- Arrange the cod fillets in the baking dish. Pour the coconut lemon cream sauce over the fillets.
- Bake uncovered for 15-20 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh herbs like cilantro or parsley. Serve hot with your favorite sides.