Dinner time in a busy house can be the biggest challenge of the day, but my coconut lemon cod can be made and on the table in less time than it takes to grab take-out — and it’s a lot tastier. The mild flavor of cod combined with a savory and slightly sweet coconut and lemon sauce bakes up tender and so delicious. The ginger gives this dish an Asian flavor the whole family loves. Jasmine rice is optional but a great side that is perfect with the sauce. This dish is not only quick and easy, but it’s also a flavorful meal that will quickly become a favorite.
Belle’s Coconut Lemon Cod
6 cod fillets
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, finely sliced
1 tablespoon fresh ginger, grated
2 garlic cloves, crushed
1 can coconut milk
1 lemon (zested and juiced)
Pat the fillets dry with a paper towel to remove excess moisture. Place the cod fillets in an oven-safe baking dish. Season both sides with salt and pepper. In a pan, heat olive oil over medium heat. Sauté the sliced onions until translucent. Add the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant. Pour in the coconut milk, season with salt and pepper, and simmer on low heat for 4-5 minutes. Add the lemon zest and juice, stir well, then remove from heat. Pour the coconut sauce over the cod fillets. Bake in a 425 F oven for 15 minutes or until the cod flakes easily with a fork and is fully cooked. Serve the baked cod with the sauce spooned over the top.
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