Baked Cod with Coconut Cream (Print Version)
# Ingredients:
→ For the cod
01 -
600 grams cod fillets
02 -
Salt and black pepper, to taste
→ For the cream sauce
03 -
2 tablespoons olive oil
04 -
1 medium onion, thinly sliced
05 -
1 tablespoon grated fresh ginger
06 -
2 crushed garlic cloves
07 -
300 milliliters coconut milk
08 -
Juice and zest of 1 large organic lemon
# Instructions:
01 -
Preheat your oven to 180°C (350°F) to prepare it for baking the cod.
02 -
Season the cod fillets with salt and black pepper to taste, ensuring each fillet is evenly coated to enhance the flavor.
03 -
Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté until translucent. Stir in grated ginger and crushed garlic, cooking for an additional minute. Pour in the coconut milk, bring to a gentle simmer, and stir in the lemon zest and juice.
04 -
Arrange the seasoned cod fillets in a single layer in a baking dish. Pour the prepared coconut-lemon cream sauce over the top, ensuring the fillets are well covered. Bake in the preheated oven for 20-25 minutes until the cod is cooked through and flakes easily.
05 -
Remove the baked cod from the oven. Serve with the sauce drizzled over the top, along with a side of rice or vegetables.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or a 300°F oven to maintain the texture.
02 -
For consistent cooking, use cod fillets of similar thickness, approximately 1-1.5 inches.