Baked Cod in Coconut Lemon Cream Sauce Recipe

This baked cod in coconut lemon cream sauce is a creamy, bright, and deeply satisfying seafood dinner that captures the absolute best of modern Mediterranean cooking. Tender, flaky center-cut cod fillets are lightly seared to build a golden crust, then baked to absolute perfection in a velvety ivory sauce made from full-fat coconut milk, fresh lemon juice, and aromatic minced garlic. It offers a luxurious, restaurant-quality meal that is healthy enough for a quick weeknight dinner, yet elegant enough to impress weekend dinner guests.

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Prep Time 15

Cook Time 15

Servings: 4

Course: Main Course, seafood, Side Dish

Cuisine: Greek, Middle Eastern

Calories: 340

Ingredients Method Notes

Ingredients

For the Cod

4 thick center-cut cod fillets about 6 oz / 170g each, fresh or completely thawed
1 tbsp extra virgin olive oil
½ tsp mild paprika for color
Salt and freshly cracked black pepper to taste

For the Creamy Lemon Sauce

1 cup canned full-fat coconut milk
¼ cup unsalted butter melted
3 –4 cloves garlic finely minced
1 large fresh lemon zested and juiced (approx. 3 tablespoons of juice)
¼ cup finely grated Parmesan cheese optional
½ tsp dried Italian seasoning

For the Garnish

2 tbsp fresh flat-leaf parsley finely chopped
1 fresh lemon cut into thin half-wheels

Method

Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch ceramic baking dish with a small drop of olive oil. Thoroughly pat the cod fillets completely dry on all sides using paper towels.
Season and Sear: Season both sides of the dry fillets evenly with salt, cracked black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cod for exactly 2 minutes on one side until a light golden crust forms, then carefully transfer them seared-side-up into your prepared baking dish.
Whisk the Sauce: In a medium mixing bowl, whisk together the full-fat coconut milk, melted butter, minced garlic, lemon juice, and exactly half of the lemon zest until smooth and silky. Stir in the Italian seasoning and optional grated Parmesan cheese.
Bake: Pour the prepared citrus sauce evenly around the cod fillets in the baking dish. Tuck your fresh lemon slices into the sauce between the pieces of fish. Bake uncovered on the center rack for 12–15 minutes until the fish turns opaque and flakes easily with a fork.
Garnish and Serve: Remove the dish from the oven and spoon the warm, rich sauce over the tops of the fillets. Shower the finished dish with the remaining lemon zest and a heavy dusting of freshly chopped parsley. Serve immediately!

Notes

How to Keep Cod Moist: Always use thick, center-cut fillets rather than thin tail pieces. The extra thickness allows the fish to bake evenly in the center without drying out on the edges.
Dairy-Free Adjustment: To make this dish 100% dairy-free, simply replace the 1/4 cup of melted butter with an equal amount of high-quality extra virgin olive oil, and entirely omit the optional Parmesan cheese.
Searing Tip: When searing the fish in step 2, let it sit completely undisturbed for the full 2 minutes. Moving it too early will prevent that beautiful, light golden crust from locking in the natural juices.
Serving Suggestions: This rich, spoonable citrus cream sauce is practically made for soaking. Pair it alongside fluffy lemon-herb rice, warm couscous, or a thick slice of crusty artisan sourdough bread.