When I first pulled this dish together, I didn’t expect it to become one of my weeknight staples, but here we are. This baked cod in coconut lemon cream sauce has that magic balance of lightness and richness that makes you keep going back for one more bite. And even though the title says salmon, trust me, cod holds its own here beautifully. I love how the sauce wraps itself around the fish—bright lemon, mellow coconut milk, a touch of garlic. It’s the sort of flavor that makes you pause, fork in mid-air, and just smile. Whether you’re hunting for new cod recipes baked, or scrolling for baked cod recipes that aren’t boring, this one is going to hit the spot. It slides effortlessly into that sweet spot where baked recipes meet comfort food, without dragging you down with heaviness. If you’ve ever typed recipes baked into a search bar, you’ll know the internet is loaded with options. But cod fish recipes baked with this kind of creamy twist? That’s a little harder to find. This one gives you a tender fish, a sauce that feels fancy without being fussy, and a dinner you’ll be proud to serve—even if it’s just for yourself at the kitchen table.

1) Key Takeaways
2) Easy Baked Cod in Coconut Lemon Cream Sauce Recipe
3) Ingredients for Baked Cod in Coconut Lemon Cream Sauce
4) How to Make Baked Cod in Coconut Lemon Cream Sauce
5) Tips for Making Baked Cod in Coconut Lemon Cream Sauce
6) Making Baked Cod in Coconut Lemon Cream Sauce Ahead of Time
7) Storing Leftover Baked Cod in Coconut Lemon Cream Sauce
8) Try these Main Course recipes next!
9) Baked Cod in Coconut Lemon Cream Sauce
10) Nutrition

1) Key Takeaways

This recipe blends cod fillets with a coconut lemon cream sauce for a dish that feels rich but stays light.
It takes under 40 minutes, making it doable for weeknights.
The baked fish stays tender and moist while soaking up all the flavor from the sauce.
The recipe can be swapped easily with salmon if you prefer baked salmon recipes.

2) Easy Baked Cod in Coconut Lemon Cream Sauce Recipe

I have always loved baked salmon recipes, but sometimes I reach for cod because it cooks so cleanly and absorbs flavor without fuss. This version, baked cod in coconut lemon cream sauce, feels comforting yet fresh. The sauce clings to the fish, balancing the sharp brightness of lemon with the creaminess of coconut milk.

What I like about this dish is how simple it feels while still delivering on taste. When I make it during the week, I can get everything into the oven without creating a mess on the stove. It’s the kind of baked recipe that makes dinner feel like something special even when it’s just a quiet night at home.

If you’re searching for cod recipes baked with a twist, this one will give you a reason to skip takeout. It’s a baked cod recipe that doesn’t ask much from you except a short prep and a bit of patience while the oven works its magic.

3) Ingredients for Baked Cod in Coconut Lemon Cream Sauce

Cod Fillets: Four fillets, each about six ounces. Cod has a gentle flavor that pairs perfectly with bold sauces, letting coconut and lemon shine without competition.

Olive Oil: Just a spoonful is enough to start the garlic sizzling and open up the fragrance of the sauce base. I use extra virgin for its smooth flavor.

Garlic: Two cloves minced finely. Garlic builds the heart of the sauce, offering warmth that lingers without overpowering.

Coconut Milk: A full cup of coconut milk, preferably the full-fat kind. This gives the sauce its velvety texture and a subtle sweetness that works with the citrus.

Lemon: Both zest and juice of one lemon. The zest carries fragrance, while the juice cuts through the richness of the coconut.

Salt and Pepper: Just enough to balance the flavors. I like to season lightly before baking and adjust at the table if needed.

Fresh Parsley: A tablespoon chopped, sprinkled just before serving. It adds color and a final lift of freshness.

4) How to Make Baked Cod in Coconut Lemon Cream Sauce

Step 1. Preheat your oven to 375°F and lightly oil a baking dish. That small step helps the fish release cleanly when served.

Step 2. Warm olive oil in a skillet and sauté garlic until it smells nutty. It only takes a minute but sets the tone for the sauce.

Step 3. Pour coconut milk into the pan, then stir in lemon zest and juice. Season with salt and pepper. Let the sauce simmer briefly until it thickens slightly.

Step 4. Lay cod fillets in the baking dish and pour the sauce evenly over them. Make sure each piece gets coated so the flavor soaks in as it bakes.

Step 5. Bake for twenty to twenty-five minutes until the cod flakes easily with a fork. The sauce will bubble gently around the edges.

Step 6. Sprinkle chopped parsley on top and serve hot. The fish pairs well with steamed rice or roasted vegetables.

5) Tips for Making Baked Cod in Coconut Lemon Cream Sauce

When I work with baked recipes like this one, I try not to rush the sauce. Letting the garlic bloom fully in the oil gives the coconut milk something deeper to cling to. It’s a little detail, but it makes a difference in the final bite.

If cod isn’t available, swap salmon into the dish. The sauce loves both, and you’ll find baked salmon recipes with this sauce are just as satisfying. Salmon tends to cook a bit faster, so keep an eye on the timer.

Don’t forget to taste the sauce before it goes in the oven. Adjust salt, add a pinch of pepper, or even stir in a touch more lemon if you like a brighter finish. Small tweaks keep recipes baked like this one feeling personal and flexible.

6) Making Baked Cod in Coconut Lemon Cream Sauce Ahead of Time

I’ve found this recipe works well for planning ahead. If I know I’ll be busy, I’ll prepare the sauce earlier in the day, then keep it in the fridge. When dinner time rolls around, I pour it over the cod and slide everything straight into the oven.

The flavors don’t fade when stored a few hours, and sometimes the coconut and lemon feel even more balanced after resting. If you enjoy baked cod recipes often, you’ll find this one forgiving enough to prep in advance.

One note from experience: wait to sprinkle fresh parsley until serving. Herbs lose their punch if they sit too long in the sauce.

7) Storing Leftover Baked Cod in Coconut Lemon Cream Sauce

Leftovers keep well in a sealed container for up to two days. The sauce thickens slightly as it cools but reheats nicely on the stove over low heat. Just stir gently to bring it back together.

When reheating, I like to add a squeeze of lemon to refresh the flavor. Cod softens after baking, so reheating slowly keeps it from falling apart. If you’re storing for lunch, keep the fish and sauce together, then add rice or vegetables when serving.

Recipes baked with coconut milk can sometimes separate if reheated quickly in the microwave, so stovetop warming works best. The taste stays smooth and balanced this way.

8) Try these Main Course recipes next!

9) Baked Cod in Coconut Lemon Cream Sauce