Description
A delightful dish combining flaky cod with a creamy coconut lemon sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 cod fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Pat the cod fillets dry, season with salt, pepper, and paprika, then arrange in the baking dish.
- In a bowl, whisk together coconut milk, lemon juice, lemon zest, garlic, Dijon mustard, cumin, turmeric, and red pepper flakes.
- Pour the sauce over the cod fillets, ensuring they are well coated.
- Bake for 18-20 minutes, until the cod is opaque and flakes easily.
- Remove from the oven, sprinkle with parsley, and serve immediately.
Notes
Serve with jasmine rice or quinoa to soak up the sauce. Can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg