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This rich baked cod swimming in coconut lemon cream sauce turns basic fish into a fancy meal without any hassle. The mix of zesty citrus and smooth coconut makes a dish worthy of any restaurant but comes together easily right in your kitchen.
I came up with this dish when my brother suddenly told me he'd bring his new girlfriend over for dinner. With just 60 minutes to whip up something impressive, I grabbed some cod and stuff from my pantry. It's now become the meal we make when we want something that seems fancy but isn't hard to make.
Ingredients
Step-by-Step Instructions
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When I first made this for my husband, he wasn't sure about mixing coconut with lemon. After trying one bite, he called it his favorite fish dish ever and now asks for it whenever we have company. I'm still amazed how the coconut milk creates this smooth sauce that makes the delicate cod taste even better instead of hiding its flavor.
Selecting the Perfect Cod
Smart Substitutions
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Serving Suggestions
Storage and Reheating
Frequently Asked Questions
- → What’s the best cod for this meal?
Thicker fillets of Atlantic or Pacific cod work well. Both fresh and frozen are fine if they’re firm and about 1-1.5 inches thick.
- → Can I swap coconut milk?
Sure! Try cashew cream by blending soaked nuts with water, or use half-and-half with a drop of coconut extract for a similar taste.
- → How do I tell if cod’s ready?
The fish is done when it turns flaky and loses its translucent look. You can use a meat thermometer—145°F (63°C) is ideal.
- → What sides go best?
Rice types like basmati or jasmine soak up the sauce perfectly. Steamed broccoli, roasted asparagus, or cauliflower rice also go great.
- → Can I prep this ahead?
Make the sauce a day in advance and refrigerate it. Add it to fresh cod when it’s time to bake.
- → What if I don’t have lemon or ginger?
Bottled lemon juice (2 tbsp) works in place of fresh, though zest adds extra pizzazz. Use 1 tsp ginger paste or ground ginger if fresh is unavailable.