Description
Flaky cod baked in a creamy, fragrant coconut lemon sauce with bell peppers, ginger, and a hint of spice. A quick, easy, and healthy weeknight dinner!
Ingredients
1.5 lbs Cod fillets, skinless
1 can (13.5 oz) Full-fat Coconut Milk
1/4 cup Lemon juice, freshly squeezed
2 tbsp Olive oil
2 cloves Garlic, minced
1 inch Ginger, grated
1 Red bell pepper, thinly sliced
1 Yellow bell pepper, thinly sliced
1/2 cup Scallions, chopped
1/4 cup Cilantro, chopped
1 tbsp Soy sauce (low sodium)
1 tsp Turmeric powder
1/2 tsp Red pepper flakes (optional, for heat)
Salt and black pepper to taste
Lemon wedges, for serving
Cooked rice or quinoa, for serving (optional)
Instructions
Preheat: Preheat your oven to 400°F (200°C).
Prep Cod: Pat the cod fillets dry with paper towels. Season lightly with salt and pepper.
Prep Vegetables: Wash and slice the red and yellow bell peppers into thin strips. Mince the garlic and grate the ginger. Chop the scallions and cilantro.
Sauté Aromatics: In a large oven-safe skillet (cast iron is ideal) or baking dish, heat the olive oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1-2 minutes, until fragrant.
Add Bell Peppers: Add the sliced red and yellow bell peppers to the skillet and sauté for about 5-7 minutes, until they are slightly softened. Stir occasionally.
Coconut Lemon Sauce: Pour in the coconut milk and lemon juice. Add the soy sauce, turmeric powder, and red pepper flakes (if using). Stir well to combine. Bring to a simmer.
Season: Taste the sauce and adjust the seasoning as needed with salt, pepper, lemon juice, or red pepper flakes.
Arrange Cod: Gently place the cod fillets on top of the coconut lemon sauce in the skillet or baking dish. Make sure the fillets are evenly spaced and submerged in the sauce as much as possible.
Bake: Transfer the skillet or baking dish to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
Broil (Optional): If you want the cod to have a slightly browned top, you can broil it for the last 1-2 minutes of cooking. Watch carefully to prevent burning.
Garnish: Remove from the oven and garnish with the chopped scallions and cilantro.
Serve: Serve immediately over cooked rice or quinoa, with lemon wedges.
Notes
- Cod Type: Atlantic cod is preferred, but Pacific cod, haddock, or tilapia can be used. Adjust cooking time accordingly.
- Coconut Milk: Full-fat coconut milk is recommended for the richest flavor. Light coconut milk can be used for a lighter dish.
- Spice Level: Adjust red pepper flakes to your liking, or omit them.
- Vegetable Variations: Add other vegetables like broccoli, snap peas, or spinach.
- One-Pan Meal: Add diced potatoes or sweet potatoes to the skillet.
- Marinating: Marinate the cod in the sauce for at least 30 minutes before baking for a more intense flavor.
- Other Citrus: Lime can be used instead of lemon, or a combination of both.
- Add Shrimp: Add peeled and deveined shrimp towards the end of the baking time.
- Fresh Herbs: Experiment with basil, mint, or dill.
- Serving: Serve with warm naan bread instead of rice or quinoa.
- Make Ahead: Prepare the sauce ahead of time and store in the refrigerator for up to 2 days.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: Baked Cod Coconut Lemon