Let Me Tell You About The First Time I Made This

So I was standing in my tiny kitchen, choir music blaring through my phone because I needed something dramatic to counter the fact that my fish was, uh, not very dramatic. It was just cod. Plain as can be. My husband peeked in, asked what we were having, and when I said, “Baked cod — you know, fish,” he actually made a face. But — and here’s the kicker — by the end of dinner, not only was his plate clean, he’d actually licked the sauce off his fork. I won't say it's turned him into a cod superfan, but now this coconut lemon cream sauce is requested at least monthly! (And for the record, it works with chicken, too — but that’s a story for another day.)

Why You'll Love This One (Or At Least, Why My Family Does)

I really only make this when I want something comforting but don't feel like fussing with pan-frying or mega-marinades. My weirdest kid likes it (that is high praise) and my partner claims it's "restaurant good." And honestly? The sauce is so cheeky bright you forget white fish can be bland. If I'm being real, sometimes the cod falls apart a little too much, but everyone still fights for the crispy edge bits anyway, so go figure! The first time I tried squeezing the lemons over the coconut milk, I was worried it would curdle (news flash: it sometimes does, but that's not a dealbreaker).

What You’ll Need (But Not Everything Is Mandatory)

4 cod fillets (about 150g each, but honestly I've used pollock or even frozen basa in a pinch — my gran would probably scold me for not defrosting first, but hey, life happens)
1 can (400ml) coconut milk (I actually like the full-fat, but my sister swears by the light version — both work; just avoid the sweetened stuff)
Juice and zest of 1 large lemon (okay, I have used pre-squeezed lemon juice when it’s all I had, but fresh is better, you know?)
1 small onion, finely chopped (or shallots, or skip it altogether if the kid is going through a ‘no bits’ phase)
2 garlic cloves, minced (jarred garlic isn’t my fave, but won't judge if you're in a rush)
2 tablespoons olive oil
Big pinch of salt & black pepper (I like Maldon sea salt but table salt is just fine)
Handful of chopped fresh parsley or coriander (add it last; basil was not a hit... long story)
Optional: pinch of chilli flakes for a kick, or a splash of white wine if you’re fancy (I am rarely that fancy)

How I Actually Make It (Step-By-Stepish)

Preheat your oven to 200°C (about 400°F) — unless it takes ages to preheat, in which case, turn it on as soon as you remember. Grab a medium baking dish, big enough for your fish to spread out.
Pat the cod dry with a bit of kitchen paper. This is the part I always forget and end up with that fishy puddle, so don’t skip — but if you do, life will go on.
Drizzle a tablespoon of oil in the dish, then lay down the cod fillets. Sprinkle with salt, pepper, and a bit more oil. If you remember, tuck some lemon zest under the fillet edges — it perfumes things just right.
In a small pan (or honestly, any pot you have), heat the rest of the oil on medium. Gently cook the onion until soft — about 3 to 5 mins. Stir in the garlic for a minute more. This is usually when I start daydreaming or checking my phone, so set a timer unless you like crispy garlic (not recommended, ask me how I know).
Pour in the coconut milk and most of the lemon juice (save a spoonful for serving if you’re feeling old-school). Give the whole thing a good stir. Add chilli flakes or white wine if you like. Taste it — just a little, careful not to burn your tongue like me. If it tastes flat, a pinch of salt usually saves the day.
Once your sauce is just beginning to bubble — not a full boil — pour it gently over the fish in your baking dish. Don’t be shy, get all the little onion bits in there! It might look grainy or weird, but I swear it sorts itself out.
Bake uncovered for 18–22 minutes, until the fish just flakes with a fork. (Sometimes I give it 2 minutes under the grill if I want golden bits, but that’s really optional.)
Scatter over the herbs, and squeeze any leftover lemon juice on top. Stand back and admire your handiwork… or just dig in, because no one likes cold fish.

Things I’ve Learned (The Sometimes Hard Way)

Canned coconut milk sometimes separates. Just whisk it together before pouring in — or ignore it. Doesn’t matter much once baked.
If you use frozen cod, bake it a bit longer — probably more like 25 minutes. Cover loosely with foil near the end if it looks dry.
The sauce thickens as it cools. Actually, I think this tastes better the next day… if leftovers survive.
If you overbake the fish, it’ll still be good, just a little firm (which isn’t always a bad thing, right?).

Weird and Wonderful Variations (And One Big Miss)

I tried this with salmon once — decent! The sauce is a bit intense with richer fish, though. Maybe skip the chilli next time if you’re sensitive.
Once, I swapped the lemon for orange. Not awful, but a bit like dessert-gone-wrong. Lemon’s honestly the winner here.
A friend recommended adding spinach to the sauce for color. I thought it would go soggy, but it's actually really nice for a little green. Baby kale worked, too, but got stuck in my teeth. Consider yourself warned.

If You Don’t Have The Fancy Stuff

A baking dish is ideal, obviously, but I’ve made this squished in a cake tin and even a deep skillet. If it holds sauce, it works. For zesting, a cheese grater does the trick if you don’t have a microplane (but be careful — knuckles are not tasty).
For juicing the lemon, I once used the back of a fork pressed into the citrus. Not elegant… but hey, it did the job.

How to Store (If There’s Anything Left... Ha!)

This keeps pretty well in a sealed container in the fridge for up to two days, though honestly, in my house it never lasts more than a day. You can reheat gently in the microwave (low and slow) or in a covered skillet with a splash of water. I don’t recommend freezing it. I tried once and the sauce separated — looked like failed art class project.

How I Serve It (Plus One Odd Suggestion)

We’re big on steaming a pile of rice and letting it soak up the lemony coconut sauce. Couscous is alright if you’re feeling Mediterranean, or a crusty baguette works great for sopping up every last drop. My aunt puts it over boiled potatoes, but I’m not convinced. Oh, and a handful of rocket leaves on the side never hurts — just don’t drown them in sauce (unless you like wilted salad, of course).

If you want more inspiration for simple sauces, I like browsing Serious Eats for their nerdy, detailed breakdowns (though fair warning, you might get sucked into a rabbit hole). And for UK readers — BBC Good Food has a very similar coconut cod with mango, which sounds wild but is actually ace.

A Few Pro Tips I Wish I’d Known (Trust Me...)

Don’t skip the patting-dry step at the start. One time I plopped the fish in waterlogged and the whole thing baked up oddly mushy. Not my finest moment.
I once tried rushing the sauce by cranking the heat, and let’s just say, burnt coconut milk is not a pleasant aroma (unless you’re into sooty flavors).
Actually, letting the sauce sit for 5 minutes before pouring over fish helps the flavors meld better — not required, just nice if you have the patience.

Your Questions (Or At Least The Ones I Get Texted Most)

Can I make this dairy free?
Yes, it naturally is, unless you go wild and add real cream. My lactose-intolerant cousin loves this! Just double-check your coconut milk isn’t sneaking in milk powder or whatever (happened to me once, still confused about it).
Is frozen fish okay?
Totally; just defrost if you can, but I’ve baked from frozen more times than I care to admit. Add a few mins to the timer and maybe spoon off some of the extra liquid halfway.
What sides go with it?
Rice is my standby, but you do you. Couscous, noodles, chips (French fries for my American pals) — it all gets mopped up in the sauce. Someone once served it with roasted carrots! Wasn’t bad.
Help! My sauce is lumpy — did I ruin it?
Probably not. If it tastes good, it is good. Just stir it together, or blend if you’re feeling perfectionist. On second thought, maybe call it rustic?
Can I double the recipe?
Yes, just use a bigger dish — or two. And watch the baking time, since doubling up on fish can make the middle bits cook a tad slower. Staggering the fillets helps.

Anyway, let me know how it goes — or if you solve the eternal mystery of why my parsley always disappears into the sauce. Happy cooking!

Baked Cod in Coconut Lemon Cream Sauce