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Baked Cod in Coconut Lemon Cream Sauce

Baked cod in coconut lemon cream sauce with tender, flaky fish and a silky coconut-citrus sauce baked in one pan. Bright lemon juice and zest cut through the coconut richness for a restaurant-style finish in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 cod fillets about 6 oz each
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
For the Coconut Lemon Cream Sauce
  • 1 tbsp butter
  • 4 garlic cloves minced
  • 1 shallot finely diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.25 cup heavy cream
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp honey
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For Garnish
  • fresh parsley, chopped
  • lemon slices
  • extra lemon zest

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season the cod
  1. Preheat oven to 400°F (200°C). Pat the cod fillets completely dry with paper towels so the fish bakes tender and the sauce clings well.
  2. Season the cod on both sides with salt, black pepper, and garlic powder. Set the cod aside while you make the sauce.
Make the coconut lemon cream sauce
  1. In an oven-safe skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and diced shallot and sauté for 2–3 minutes until fragrant and softened, stirring to prevent burning.
  2. Pour in the coconut milk and heavy cream, stirring to combine. Add the lemon juice, lemon zest, honey, red pepper flakes, salt, and black pepper, then stir well.
  3. Let the sauce simmer for 3–4 minutes until it begins to thicken slightly. Taste and adjust by adding more lemon for brightness or a touch more honey for balance.
Bake
  1. Nestle the seasoned cod fillets directly into the sauce, spooning some sauce over the top of each fillet. Ensure the fillets are in contact with the sauce for even baking.
  2. Transfer the skillet to the preheated oven and bake uncovered for 15–18 minutes until the cod is opaque and flakes easily with a fork. Use the full 18 minutes for thicker fillets.
  3. Remove from the oven and spoon the sauce generously over the fish once more. Garnish with fresh parsley, lemon slices, and a little extra lemon zest, then serve immediately.

Notes

Pro tip: pat the cod very dry before seasoning—excess moisture prevents the fish from staying tender and helps it hold up in the creamy sauce. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently so the sauce stays creamy. Freezing isn’t recommended for best texture. For a lighter option, swap heavy cream for full-fat coconut cream and keep the cod bake time the same.