Ingredients
Scale
- 4 fillets Cod (thick, white cod fillets)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (sauté until translucent)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 can Coconut Milk (full-fat preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat until shimmering. Add diced onions and sauté them until they’re translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Pour in the coconut milk, stirring well to combine. Then add lemon juice, lemon zest, salt, and pepper. Let the mixture bubble gently for about 2-3 minutes; you want it to thicken slightly.
- In a baking dish, lay cod fillets side by side. Pour the coconut lemon cream sauce over the fillets, ensuring they are well-coated.
- Bake uncovered for 18-20 minutes or until the fish flakes easily with a fork and is opaque.
- Give it a gentle stir before serving to coat the cod fillets in that luscious sauce.
Notes
For an inviting presentation, serve over rice and garnish with fresh herbs. You can substitute cod with other firm white fish if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg