Baked Cod in Coconut Lemon Cream for a Tropical Escape

This Baked Cod in Coconut Lemon Cream is a quick tropical delight that’s both gluten-free and packed with flavor.

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Prep Time 10

Cook Time 25

Resting Time 2

Total Time 37

Servings: 4 servings

Course: Dinner

Cuisine: Seafood, Tropical

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

4 fillets Cod Choose thick and glossy fillets for the best texture.
1 teaspoon Salt Kosher or sea salt recommended.
1 teaspoon Pepper Freshly ground.

For the Sauce

1 tablespoon Olive Oil For sautéing the onion.
1 medium Onion Yellow or sweet onions preferred.
2 cloves Garlic Fresh, minced.
1 tablespoon Ginger Fresh, grated.
1 can Coconut Milk Full-fat recommended.
2 tablespoons Lemon Juice Freshly squeezed.
1 teaspoon Lemon Zest

Equipment

Oven
Skillet
baking dish
Knife
Cutting Board

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F).
Season the cod fillets with salt and freshly ground pepper on both sides.
In a skillet over medium heat, add olive oil and sauté the chopped onion for 3-4 minutes.
Add minced garlic and ginger, stirring for 1-2 minutes until fragrant.
Pour in coconut milk, lemon juice, and lemon zest, stirring well and simmering for 3-4 minutes.
Transfer seasoned cod to a baking dish and drizzle sauce over it.
Bake for 20-25 minutes until fish flakes easily with a fork.
Let the cod rest for a couple of minutes before serving and garnish with fresh herbs.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 450mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Perfect to pair with a quinoa salad or sautéed green beans for a complete meal.

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