Description
Tender cod fillets baked in a velvety coconut lemon sauce with vibrant aromatics and a hint of spice. This dish delivers bold flavor with minimal effort—perfect for a quick yet elegant dinner.
Ingredients
For the fish and base:
- Cod fillets, skin removed
- Full-fat coconut milk
- Fresh lemon juice
- Olive oil
- Garlic, finely chopped
- Fresh ginger, grated
Vegetables and aromatics:
- Red bell pepper, thinly sliced
- Yellow bell pepper, thinly sliced
- Scallions, chopped
- Fresh cilantro, chopped
Seasonings:
- Soy sauce
- Turmeric powder
- Red pepper flakes (optional)
- Salt and black pepper
For serving:
- Lemon wedges
- Cooked rice or quinoa (optional)
Instructions
- Heat the oven: Set your oven to 400°F (200°C). Allow it to fully preheat before cooking to ensure even baking.
- Prepare the fish: Use paper towels to blot the cod fillets thoroughly. Removing excess moisture helps improve texture. Lightly season both sides with salt and pepper.
- Prep all ingredients: Slice bell peppers into thin strips. Mince garlic finely. Grate fresh ginger. Chop scallions and cilantro. Keeping everything ready ensures smooth cooking.
- Start the flavor base: Place an oven-safe skillet over medium heat. Add olive oil. Once warm, add garlic and ginger. Stir continuously for about 1–2 minutes until aromatic. Avoid browning too much.
- Cook the vegetables: Add bell peppers to the skillet. Stir occasionally and cook for 5–7 minutes until they soften slightly but still hold structure.
- Build the sauce: Pour in coconut milk and lemon juice. Add soy sauce, turmeric, and red pepper flakes if using. Stir thoroughly to combine all components. Let the mixture come to a gentle simmer.
- Adjust flavor: Taste the sauce carefully. Adjust salt, pepper, or lemon juice as needed. Balance is key at this stage.
- Add the cod: Place the cod fillets into the sauce. Arrange them evenly and ensure they are partially submerged for even cooking.
- Bake: Transfer the skillet directly into the oven. Bake for 12–15 minutes. The fish is ready when it flakes easily with a fork.
- Optional finishing: Switch to broil for 1–2 minutes if you want a lightly golden top. Monitor closely to prevent burning.
- Garnish and serve: Remove from oven. Sprinkle scallions and cilantro over the top. Serve immediately with lemon wedges and your choice of rice or quinoa.
Notes
- Use firm white fish if cod isn’t available
- Full-fat coconut milk yields the best texture
- Adjust spice level to preference
- Add vegetables or shrimp for variation
- Store leftovers chilled and reheat gently
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner