Name: Tasty Baked Cod in Coconut Lemon Cream Sauce
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Fusion
Ingredients: 4 cod fillets (about 6 oz each); Salt and pepper, to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; ½ cup coconut milk (full-fat); ¼ cup heavy cream; Zest and juice of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme); 1 tablespoon fresh parsley, chopped

Why You’ll Love This Recipe

I love this recipe because it brings together the richness of coconut and cream with the brightness of lemon and herbs. The sauce is smooth and flavorful, the fish is tender and perfectly baked, and it all comes together with minimal fuss. It’s a restaurant-quality dish that I can make right at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cod fillets (about 6 oz each)
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup coconut milk
1/4 cup heavy cream
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
1 tablespoon fresh parsley, chopped

directions

I preheat the oven to 375 °F (190 °C) and lightly grease a baking dish.

I season the cod fillets with salt and pepper and place them in the prepared dish.

In a small saucepan over medium heat, I warm the olive oil and sauté the garlic for about a minute until it’s fragrant.

I stir in the coconut milk, heavy cream, lemon zest and juice, Dijon mustard, and honey. I add the thyme and let the sauce simmer gently for 3 to 4 minutes, allowing it to thicken slightly while stirring to blend the flavors.

Then I pour the coconut lemon cream sauce over the cod fillets.

I bake the fish for 15 to 18 minutes, or until it’s opaque and flakes easily with a fork.

Before serving, I carefully spoon some sauce over each fillet and garnish with chopped parsley.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Servings: 4 servings
Kcal: ~320 kcal per serving

Variations

Sometimes I swap the cod for halibut or haddock. I also add a bit of chili flakes for a touch of heat or use lime instead of lemon for a different citrus note. When I want to bulk it up, I serve it over rice or mashed potatoes to soak up that delicious sauce.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I do so gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much.

FAQs

Can I use canned coconut milk?

Yes, I use full-fat canned coconut milk for the richest texture. I shake the can well before using.

Can I make this dish dairy-free?

Absolutely. I skip the heavy cream and use more coconut milk or a dairy-free cream substitute.

What’s the best side dish for this?

I love pairing it with jasmine rice, quinoa, or a light green salad. Roasted vegetables also complement it beautifully.

Can I prepare this ahead of time?

I can make the sauce ahead and refrigerate it. I pour it over the fish and bake just before serving.

How do I know when the fish is done?

It’s done when it flakes easily with a fork and is opaque throughout. I avoid overcooking to keep it tender.

Conclusion

Tasty Baked Cod in Coconut Lemon Cream Sauce is one of my go-to meals when I want something fresh, flavorful, and elegant. I love the harmony of coconut, lemon, and herbs—and how effortlessly it all comes together. It’s always a hit, whether I’m cooking for guests or enjoying a quiet dinner at home.