There’s something truly special about a dish that feels both luxurious and completely achievable on a Tuesday night. This Baked Cod with a luscious Coconut Lemon Cream Sauce is exactly that. It strikes a beautiful balance between rich, comforting creaminess from the coconut milk and a bright, zesty lift from fresh lemon. The cod bakes right in the sauce, becoming incredibly tender and flaky while soaking up all that wonderful flavour. This recipe was inspired by a dish I had years ago at a tiny, family-run restaurant overlooking the sea in Portugal, where they paired local fish with surprisingly tropical flavours.

What we’ve created here is a dish that tastes complex but is built on a foundation of straightforward steps. The sauce comes together in one pan before the fish is nestled in and baked to perfection. It’s the kind of seafood dinner that makes you feel like a chef in your own kitchen, without any of the stress. The aroma alone—garlic, shallots, coconut, and lemon mingling in the oven—is enough to make everyone wander into the kitchen to ask what’s for dinner. It’s a great recipe for anyone who loves fish but wants to try something a little different from the usual breadcrumbs or butter sauce.

Ideal for a quiet dinner for two or for serving to guests, this creamy cod dish adapts wonderfully. It feels elegant enough for a special occasion but comes together in about 35 minutes, making it a reliable choice for a busy week. If you’re a fan of vibrant, creamy sauces and perfectly cooked fish, this is a recipe you’ll come back to again and again. For a different zesty treat, you might also enjoy my Lemon Crumb Bars Recipe for dessert.

Recipe Overview

This recipe brings together flaky cod fillets baked in a fragrant, velvety sauce made from full-fat coconut milk, fresh lemon, garlic, and herbs. The fish steams gently in the sauce, ensuring it stays moist and tender. From my testing, I found that simmering the sauce for a few minutes before adding the fish is key to developing its depth of flavour.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Baked Cod Coconut Lemon Cream Sauce

• Genuine Flavour: The sauce is the star here. It’s not just creamy; the full-fat coconut milk provides a rich, slightly sweet base that is cut through beautifully by the sharp acidity of lemon juice and the fragrant oils from the zest. A hint of garlic and shallot provides a savoury backbone that ties it all together.
• Ready in Under 40 Minutes: From chopping the shallots to pulling the bubbling dish out of the oven, the entire process takes about 35 minutes. It’s a genuinely impressive meal that respects your time.
• Flexible Recipe: This method works beautifully with other firm white fish. Haddock, pollock, or even halibut would be excellent substitutes for cod. You can also wilt a few large handfuls of fresh spinach into the sauce before adding the fish for extra greens.
• Great for a Smart Dinner: This dish has an elegance that works wonderfully when you have friends over for dinner. It looks and tastes sophisticated, but because it’s a one-pan bake, you won’t be stuck at the stove.
• Family Tested: This recipe always gets compliments in my house. My kids, who can be fussy about fish, absolutely devour this every time I make it, mostly because they love spooning the extra sauce over their rice. For another family favourite, check out our Easy Ground Beef Tacos.

Baked Cod Coconut Lemon Cream Sauce

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use good quality, thick cod fillets and full-fat tinned coconut milk. I always recommend Aroy-D or Chaokoh brands, as they have a higher cream content and don’t contain unnecessary stabilisers, which gives the sauce a much better consistency.

• For the Cod:
• 4 thick cod fillets (around 150-170g each), skinless and boneless
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper
•  
• For the Coconut Lemon Sauce:
• 1 tbsp butter
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 60ml dry white wine (like Sauvignon Blanc or Pinot Grigio, or use vegetable stock)
• 400ml can full-fat coconut milk
• 1 lemon, zest and juice
• Pinch of red pepper flakes (optional, for a little warmth)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Extra lemon slices and fresh herbs for garnish

Marcus’s Tip: Patting the cod fillets completely dry with a paper towel before seasoning is crucial. This helps the seasoning adhere properly and prevents the fish from releasing too much water into the sauce as it bakes.

How to Make Baked Cod Coconut Lemon Cream Sauce

The process for this creamy cod recipe is straightforward. We create the sauce first on the stovetop to build flavour, then combine everything in a baking dish to finish cooking in the oven.

1. Preheat and Prep: Preheat your oven to 180°C (160°C Fan). Pat the cod fillets thoroughly dry with a paper towel. Rub them all over with olive oil and season generously with salt and pepper. Set aside.
2. Sauté the Aromatics: In a medium-sized, oven-safe pan or skillet over medium heat, melt the butter. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
3. Deglaze the Pan: Pour in the white wine (or stock) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Let it bubble away and reduce by about half, which should only take a minute or two.
4. Build the Cream Sauce: Pour in the full-fat coconut milk and stir to combine. Bring the sauce to a gentle simmer—not a rolling boil—and let it cook for 4-5 minutes to thicken slightly.
5. Add the Flavourings: Remove the pan from the heat. Stir in the zest and juice of one lemon, along with most of the chopped parsley and dill (save a little for garnish). Season the sauce with a pinch of salt and pepper to your taste.
6. Nestle the Cod: Gently place the seasoned cod fillets into the sauce in the skillet. I find that nestling the fish *into* the sauce, rather than just placing it on top, helps it cook more evenly and stay incredibly moist. If your pan isn’t oven-safe, pour the sauce into a baking dish and arrange the cod fillets in it.
7. Bake to Perfection: Transfer the pan or baking dish to the preheated oven. Bake for 15-20 minutes, depending on the thickness of your fillets. The cod is cooked when it is opaque and flakes easily when gently pressed with a fork. You can find detailed guidance on cooking fish safely from the Food Standards Agency.
8. Garnish and Serve: Carefully remove the dish from the oven. Garnish with the remaining fresh parsley, dill, and a few thin slices of lemon. Serve immediately, with plenty of the delicious sauce spooned over the top.

Tips From My Kitchen

• Temperature Control: Avoid boiling the coconut milk vigorously. A gentle simmer is all that’s needed. Boiling can cause the fats to separate, which could make your sauce grainy or “split”. If it does look a bit separated, a vigorous whisk off the heat can often bring it back together.
• The Secret Step: I learned that adding the lemon juice and fresh herbs *off the heat* is key. Cooking them for too long can dull their bright, fresh flavours. Stirring them in at the end preserves their vibrant taste and aroma.
• Make-Ahead: The coconut lemon sauce can be made up to one day in advance and stored in an airtight container in the fridge. When you’re ready to cook, gently reheat the sauce on the stove until warm, then proceed with nestling the cod in and baking as directed.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan on the stovetop or in the microwave at 50% power to prevent the fish from becoming rubbery.

Delicious Variations to Try

Once you have this base recipe down, it’s very easy to adapt. Here are a few variations we’ve enjoyed at home:

• Spicy Version: Add one finely chopped red chilli along with the garlic for a more pronounced heat. You could also add a teaspoon of Thai green or red curry paste to the sauce for a different flavour profile.
• Add Vegetables: Make it a complete one-pan meal by adding vegetables. Stir in a few handfuls of baby spinach or some halved cherry tomatoes to the sauce just before adding the cod.
• Different Protein: This sauce is fantastic with other seafood. Try it with salmon fillets (they may need a few extra minutes in the oven), large prawns, or even pan-seared scallops. It also works well with chicken breasts; just pan-sear them first and finish them in the sauce in the oven.

What to Serve With Baked Cod Coconut Lemon Cream Sauce

You’ll want something to soak up every last drop of that incredible coconut lemon sauce. Here are my favourite pairings:

• Fluffy Basmati Rice: Its neutral flavour and fluffy texture are the perfect vehicle for the rich, creamy sauce. Quinoa or creamy polenta would also work well.
• Steamed Green Vegetables: Tenderstem broccoli, asparagus, or green beans provide a lovely, fresh crunch that contrasts with the softness of the fish and the richness of the sauce.
• Wine Pairing: A crisp, dry white wine with good acidity, such as a Sauvignon Blanc or an unoaked Chardonnay, will complement the lemon and cut through the creaminess of the coconut milk beautifully.

If you’re a fan of creamy one-pot meals, you should definitely try our Creamy Chicken and Rice Recipe next!

Frequently Asked Questions

Baked Cod Coconut Lemon Cream Sauce

Tender baked cod fillets nestled in a rich and creamy coconut milk sauce, brightened with fresh lemon and herbs. An easy and elegant one-pan meal perfect for a weeknight.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 455

Ingredients Method Notes

Ingredients

  

For the Cod

• 4 thick cod fillets around 150-170g each, skinless and boneless
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper
•  

For the Coconut Lemon Sauce

• 1 tbsp butter
• 1 large shallot finely chopped
• 3 cloves garlic minced
• 60 ml dry white wine like Sauvignon Blanc or Pinot Grigio, or use vegetable stock
• 400 ml can full-fat coconut milk
• 1 lemon zest and juice
• Pinch of red pepper flakes optional, for a little warmth
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh dill chopped
• Extra lemon slices and fresh herbs for garnish

Method

 

1. Preheat and Prep: Preheat your oven to 180°C (160°C Fan). Pat the cod fillets thoroughly dry with a paper towel. Rub them all over with olive oil and season generously with salt and pepper. Set aside.
2. Sauté the Aromatics: In a medium-sized, oven-safe pan or skillet over medium heat, melt the butter. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
3. Deglaze the Pan: Pour in the white wine (or stock) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Let it bubble away and reduce by about half, which should only take a minute or two.
4. Build the Cream Sauce: Pour in the full-fat coconut milk and stir to combine. Bring the sauce to a gentle simmer—not a rolling boil—and let it cook for 4-5 minutes to thicken slightly.
5. Add the Flavourings: Remove the pan from the heat. Stir in the zest and juice of one lemon, along with most of the chopped parsley and dill (save a little for garnish). Season the sauce with a pinch of salt and pepper to your taste.
6. Nestle the Cod: Gently place the seasoned cod fillets into the sauce in the skillet. I find that nestling the fish *into* the sauce, rather than just placing it on top, helps it cook more evenly and stay incredibly moist. If your pan isn't oven-safe, pour the sauce into a baking dish and arrange the cod fillets in it.
7. Bake to Perfection: Transfer the pan or baking dish to the preheated oven. Bake for 15-20 minutes, depending on the thickness of your fillets. The cod is cooked when it is opaque and flakes easily when gently pressed with a fork. You can find detailed guidance on cooking fish safely from the Food Standards Agency.
8. Garnish and Serve: Carefully remove the dish from the oven. Garnish with the remaining fresh parsley, dill, and a few thin slices of lemon. Serve immediately, with plenty of the delicious sauce spooned over the top.

Notes

Delicious served over rice, quinoa, or with crusty bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.

I really hope you enjoy making this Baked Cod with Coconut Lemon Cream Sauce. It’s a recipe that has brought a lot of joy to my family table, and it feels like a little bit of sunshine in a dish, no matter the time of year. If you do try it, please let me know how it turned out in the comments below—I love hearing from you! From my kitchen to yours, happy cooking.

Marcus