There's something magical about the way tender, flaky cod melts in your mouth when baked in a luscious coconut lemon cream sauce. The rich aroma of garlic, zesty citrus, and creamy coconut milk wafting from the oven is enough to pull everyone straight to the kitchen.

I first made this dish on a rainy Tuesday night, craving something comforting yet light. With a can of coconut milk and a couple of lemons on hand, this baked cod recipe quickly became a weeknight staple in our home. It's quick, simple, and feels fancy—without the fuss.

If you're looking for an easy, wholesome dinner that’s full of flavor and ready in under 30 minutes, keep reading.

Why You'll Love This Tasty Baked Cod in Coconut Lemon Cream Sauce

This recipe brings together bold, tropical flavors with the mellow goodness of baked white fish. It's the perfect way to elevate a weeknight dinner with minimal effort.

Quick and fuss-free. With just a handful of pantry staples and a few fresh ingredients, this dish comes together in about 25 minutes from start to finish. Perfect for busy weeknights or last-minute guests.

Light yet indulgent. The coconut lemon cream sauce is silky and rich without being heavy. It’s dairy-free and naturally gluten-free, making it great for a variety of dietary needs.

Family-friendly and kid-approved. Even picky eaters love this one. The mild cod and creamy sauce are gentle enough for young palates but still flavorful for adults.

Versatile and customizable. You can serve this cod over rice, mashed potatoes, or even a bed of sautéed greens. The sauce pairs beautifully with many sides, giving you flexibility based on what you have at home.

It’s easy to see why this is a go-to in our dinner rotation. Now let’s dive into what you’ll need.

Ingredients Notes

The magic of this dish lies in a few high-impact ingredients that come together beautifully in the oven. Each one plays a key role in flavor, texture, and aroma.

Cod fillets are the star of the show. I recommend using fresh or well-thawed frozen cod. Look for fillets that are firm, white, and boneless. Their mild flavor soaks up the creamy, citrusy sauce perfectly.

Coconut milk forms the rich, velvety base of the sauce. Use full-fat canned coconut milk for best results—it gives the sauce its signature body and a hint of natural sweetness that balances the lemon and garlic beautifully.

Fresh lemon juice and zest add brightness and a punch of citrus that cuts through the richness of the coconut cream. Make sure to zest the lemon before juicing it to get the most flavor without the bitterness.

Garlic adds depth and warmth to the sauce. You’ll sauté it briefly to mellow its sharpness and let its flavor infuse the sauce. I recommend using fresh cloves rather than garlic powder for the best aroma and taste.

Fresh herbs like parsley or cilantro bring a pop of color and a burst of freshness at the end. Don’t skip them—they lift the entire dish and make it feel complete.

You won’t need any special equipment here—just a good oven-safe skillet or a baking dish and a zester. A microplane grater works wonders for zesting citrus and even grating garlic if you're in a hurry.

How To Make This Tasty Baked Cod in Coconut Lemon Cream Sauce

This recipe is as easy as it is delicious. The whole thing comes together in a single pan with just a few key steps.

Start by preheating your oven to 400°F (200°C). While that warms up, pat your cod fillets dry with paper towels and season them generously with salt and pepper. Drying the fish ensures you get the best texture once baked.

In a large oven-safe skillet, heat a bit of olive oil over medium heat. Add minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown—it should smell nutty and fresh.

Pour in your coconut milk, followed by the lemon juice and zest. Stir everything together and bring the mixture to a gentle simmer. Taste and adjust the seasoning if needed—sometimes a pinch of chili flakes adds a nice kick.

Once the sauce is simmering, nestle the seasoned cod fillets into the skillet. Spoon some sauce over the top of the fish so it’s nicely coated. Then transfer the skillet to your preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets.

You’ll know it’s ready when the cod flakes easily with a fork and turns opaque all the way through. The sauce should be slightly thickened and bubbling gently around the edges.

Remove from the oven and let it sit for a couple of minutes. Garnish with chopped fresh herbs and serve warm over rice, mashed potatoes, or roasted veggies.

From start to finish, this recipe takes about 25 minutes—and most of that is hands-off time. It's the kind of meal that feels special but doesn't require a culinary degree to pull off.

Storage Options

Leftovers are just as tasty the next day—if you have any!

Store any leftover cod and sauce in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great option for meal prep.

If you want to freeze it, transfer the cooled fish and sauce to a freezer-safe container. It will keep well for up to 2 months. Just note that the coconut milk may separate slightly upon thawing, but a quick stir will bring it back together.

To reheat, gently warm the cod and sauce in a skillet over low heat until heated through. Add a splash of water or broth if the sauce has thickened too much in the fridge. You can also reheat in the microwave in 30-second bursts, but be careful not to overcook the fish.

Variations and Substitutions

One of the best things about this baked cod recipe is how adaptable it is. Don’t hesitate to get creative based on your taste and pantry.

If you don’t have cod, try halibut, tilapia, or haddock. Any mild white fish will work well here. Just adjust the cooking time based on thickness.

For a little spice, add a finely chopped red chili or a sprinkle of cayenne pepper to the sauce. The heat pairs beautifully with the richness of the coconut milk.

No coconut milk? You can substitute heavy cream or half-and-half, though you’ll lose that subtle tropical note. Add a dash of sugar to mimic the sweetness if needed.

Want it dairy-free and zesty? Add a spoonful of Dijon mustard or capers to the sauce for a punch of flavor that balances the lemon and garlic.

If you’re serving this to a crowd, double the sauce and spoon it over a platter of fish for a stunning, no-fuss presentation. A sprinkle of pomegranate seeds or extra herbs adds color and texture.

Experiment, play, and make it your own—this is a forgiving recipe that rewards creativity.