Description
This tender baked cod is coated in a lemony coconut cream sauce with Dijon and thyme—perfect for a healthy and comforting seafood dinner.
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
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Season cod fillets with salt and pepper and place in dish.
In a saucepan over medium heat, sauté garlic in olive oil until fragrant.
Stir in coconut milk, heavy cream, lemon zest and juice, Dijon, honey, and thyme. Simmer 3–4 minutes until slightly thickened.
Pour sauce over fish.
Bake for 15–18 minutes, until cod flakes easily with a fork.
Spoon sauce over fillets and garnish with parsley before serving.
Notes
Swap cod with haddock or halibut.
Use lime for a citrus variation.
Add chili flakes for heat.
Serve with rice, quinoa, or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Fusion
