Description
Indulge in the rich flavors of this Creamy Lemon Garlic Baked Cod recipe. Tender cod fillets are bathed in a luscious coconut cream sauce infused with zesty lemon and aromatic garlic, then topped with a crispy pork panko crust. A delightful dish that’s both elegant and easy to prepare.
Ingredients
Units
Scale
Cod Fillets:
- 4 6 oz (170g) wild-caught, sustainably-sourced cod fillets
Cream Sauce:
- 1 1/2 Tbsp grass-fed ghee (sub avocado oil for strict dairy-free)
- 1 medium shallot, finely diced
- 5 large cloves garlic, minced or pressed
- 12 oz (340g) heavy coconut cream*
- 2 tsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 pinches cayenne pepper (increase to 1/16 tsp for more heat)
- 1/4 cup (25g) pork panko**
- Chopped parsley for garnish
- Lemon wedges for serving
- Extra ghee or avocado oil for greasing dish and brushing on cod fillets
Instructions
- Preheat the oven: Preheat oven to 400ºF (205ºC).
- Prepare baking dish: Grease a 9×13′ ceramic or glass baking dish with ghee or avocado oil.
- Prep cod fillets: Pat dry the cod fillets and place in the dish. Season with salt and pepper.
- Make cream sauce: In a saucepan, melt ghee and sauté shallot and garlic. Add coconut cream, lemon juice, dijon, salt, pepper, and cayenne. Pour around the cod fillets.
- Bake: Brush fillets with ghee, sprinkle with pork panko, and bake for 14-16 minutes. Broil for 3-5 minutes until golden brown.
- Finish and serve: Garnish with parsley and serve with lemon wedges.
Notes
- *For a thicker sauce, use pure coconut cream or refrigerated full-fat coconut milk.
- **Ensure pork panko is baked, not fried, for this recipe.
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg
