Description
Tender, flaky baked cod nestled in a velvety coconut lemon cream sauce with garlic, herbs, and bright citrus flavor.
Ingredients
- For the Cod
- 4 cod fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- For the Coconut Lemon Cream Sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- ½ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper (optional)
- Salt & pepper to taste
- 2 tbsp fresh parsley, chopped
- Optional Cowboy Lemon Butter Finish
- 3 tbsp melted butter
- 1 clove garlic, grated
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- Pinch flaky salt
- Optional Add-Ons
- Cherry tomatoes
- Spinach
- Mushrooms
- Extra lemon wedges
Instructions
- Season the Cod: Preheat oven to 400°F (205°C). Pat cod dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Make the Coconut Lemon Cream Sauce: In an oven-safe skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in coconut milk, lemon zest, lemon juice, Parmesan, Italian seasoning, smoked paprika, crushed red pepper, salt, and pepper. Simmer 3–4 minutes until creamy. Stir in parsley.
- Bake the Cod: Nestle cod fillets into the sauce. Spoon sauce over each piece. Bake 12–15 minutes until cod flakes easily.
- Optional Cowboy Lemon Butter Finish: Mix melted butter, garlic, lemon juice, parsley, and flaky salt. Brush over hot cod.
- Serve: Serve with rice, mashed potatoes, or crusty bread. Garnish with parsley or lemon.
Notes
- Add cherry tomatoes, spinach, or mushrooms for extra color and flavor.
- Cod can be replaced with halibut, haddock, or any mild white fish.
- Sauce thickens as it cools—perfect for serving over rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Seafood
- Method: Bake
- Cuisine: American