Description
Tender cod fillets baked in a rich, creamy coconut lemon sauce with vegetables. This easy weeknight dinner is ready in under 30 minutes and packed with flavor.
Ingredients
Scale
- 2 pounds cod fillets, skin removed
- 1 can (14 oz) full-fat coconut milk
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, cut into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1. Preheat oven to 425°F and grease a 9×13-inch baking dish. Pat cod fillets dry and season with salt and pepper.
- 2. Heat olive oil in a large skillet over medium heat. Cook onion for 4-5 minutes until softened.
- 3. Add garlic and ginger, stirring for 30 seconds until fragrant.
- 4. Pour in coconut milk, add bell pepper, lemon juice, lemon zest, and red pepper flakes. Simmer for 3-4 minutes.
- 5. Whisk cornstarch with water and add to skillet. Cook 2 minutes until sauce thickens.
- 6. Arrange cod in baking dish and pour sauce over fish.
- 7. Bake 12-15 minutes until fish flakes easily and reaches 145°F internal temperature.
- 8. Rest 2-3 minutes and garnish with cilantro before serving.
Notes
Store leftovers up to 3 days. Reheat gently to prevent sauce separation. Full-fat coconut milk is essential for proper texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g