Amazing Coconut Lemon Baked Cod with Fragrant Rice
Hey there! If you’re anything like me, you love a meal that’s bursting with flavor but still feels light and fresh. This Coconut Lemon Baked Cod with jasmine (or basmati) rice quickly became one of my favorite dishes because it’s seriously delicious, easy to make, and feels just a little special. I love how the bright citrusy notes and creamy coconut sauce come together with the tender fish and fluffy rice—it’s like a little tropical vacation right on my plate! Let me share how you can make this at home, along with some tips and ideas to make it your own.
Why This Coconut Lemon Cod Is So Good for You
One of the things I really appreciate about this recipe is how it combines wholesome ingredients that are not just tasty, but nourishing too. Cod is a lean white fish that’s packed with protein and low in fat, making it a great option if you’re trying to keep things light. The coconut milk adds a lovely creamy texture and is full of healthy fats that provide energy without making the dish feel heavy. Plus, the garlic, ginger, and fresh chili bring in antioxidants and have anti-inflammatory benefits. And let’s not forget the fresh lemon or lime juice that’s a vitamin C powerhouse! Overall, this meal is balanced and comforting without feeling over-the-top.
Fun Ways to Make This Dish Your Own
- Swap the rice: If you want a lower-carb option, try cauliflower rice instead of jasmine or basmati rice. It still soaks up the coconut lemon sauce beautifully.
- Change up the fish: Don’t have cod? No problem! This recipe works great with halibut, tilapia, or even salmon if you prefer something richer.
- Mild or spicy? Not a fan of spicy food? Use fewer red chili peppers or leave them out completely. If you love heat, add some chili flakes or a dash of hot sauce alongside.
- Extra zing: Add a few torn fresh mint or basil leaves into the sauce for a fresh twist that pairs perfectly with the coconut.
- Make it vegan: Use tofu steaks or firm tempeh in place of the cod, and cook as directed for a plant-based delight.
Step-by-Step Coconut Lemon Baked Cod Recipe
Ingredients You’ll Need
- 2 cod fillets
- 1 cup jasmine or basmati rice
- 1 can (13.5 oz) coconut milk or coconut cream
- Juice and zest of 1 lemon or lime (plus wedge for garnish)
- 2 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 1-inch piece fresh ginger, grated
- 1-2 fresh red chili peppers, sliced (adjust to taste)
- 2 tablespoons olive oil or neutral cooking oil
- Salt and black pepper to taste
- 1 teaspoon paprika or turmeric (optional, for color)
- Fresh cilantro, chopped (for sauce and garnish)
- Optional: 1 teaspoon coconut sugar or honey (to balance acidity)
How To Make It
- Start by preheating your oven to 375°F (190°C) so it’s ready when you are.
- Rinse your jasmine or basmati rice under cold water until the water runs clear—that helps get it fluffy. Cook the rice according to the package instructions. Once it’s done, fluff it with a fork and gently stir in half of your chopped cilantro. Keep warm while you cook the fish.
- Pat your cod fillets dry with paper towels—this helps with a nice sear. Season both sides with salt, pepper, and if you like, a little paprika or turmeric for a touch of color.
- Heat 1 tablespoon of oil in an oven-safe skillet over medium-high heat. Place the cod fillets in the pan and sear them for 2-3 minutes on each side until light golden brown.
- Transfer your skillet right into the preheated oven and bake the fish for 8-10 minutes until it flakes easily with a fork. Keep the fish warm when it’s done.
- While the fish is baking, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the chopped onion or shallot, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the mixture is soft and smells amazing.
- Pour in the coconut milk or cream, stirring to combine everything. Bring it to a gentle simmer, then add your lemon or lime juice and zest, salt, pepper, and if you’re using, that teaspoon of coconut sugar or honey to balance things out.
- Let the sauce gently simmer for 5-7 minutes until it thickens slightly. Stir in the remaining half of your chopped cilantro and most of the sliced chilies. Save a few chili slices for that pretty garnish on top.
- To serve, scoop the fragrant rice into nice little domes on each plate. Place the baked cod fillet next to it, then spoon over the silky coconut lemon cream sauce generously.
- Garnish with lots of fresh cilantro, the reserved sliced red chilies, and a wedge of lime on top of the rice.
- Enjoy immediately—you’ve earned it!
Helpful Tips to Make This Dish Shine
- If you don’t have an oven-safe skillet, just pan-sear the cod and transfer it to a baking dish for the oven step.
- Cook your rice while prepping your sauce and fish to save time and reduce cleanup.
- Keep an eye on the fish during baking—cod cooks quickly, so don’t overdo it, or it can get dry.
- Leftover sauce makes a delicious dip or drizzle for veggies, so don’t waste a drop!
- This dish pairs beautifully with a simple green salad or steamed greens for some extra crunch and color.
Equipment You’ll Need
- Oven-safe skillet or frying pan
- Saucepan for the coconut lemon cream sauce
- Pot or rice cooker to cook the rice
- Sharp knife and chopping board for prepping ingredients
- Measuring cups and spoons
- Zester or fine grater for citrus zest
- Fork for fluffing rice and testing fish doneness
Frequently Asked Questions
- Can I use canned coconut milk instead of cream? Yes, both work well! Coconut cream gives a richer sauce, while coconut milk is lighter but still creamy.
- What if I don’t have fresh chili peppers? You can substitute with a pinch of red chili flakes or leave it out for a milder dish.
- Can I prepare parts of this dish ahead of time? Definitely! Cook the rice and prepare the sauce ahead, then just bake the cod fresh when you’re ready to eat.
- How do I know when the cod is perfectly cooked? It should flake easily with a fork and look opaque all the way through.
- Can I use frozen cod fillets? Yes! Just thaw them fully and pat dry before cooking to ensure a nice sear.
Give This Recipe a Try and Share Your Creations!
I hope you’re as excited as I am for you to try this bright and creamy Coconut Lemon Baked Cod recipe. It’s one of those meals that’s easy enough for a weeknight but special enough to impress guests without stress. If you cook it, I’d love to see your photos and hear how you made it your own! Pop over to my Pinterest page to share your creations, get more ideas, and find warm, tasty recipes you’ll come back to again and again. Happy cooking!
