Description
This Creamy Lemon Garlic Baked Cod recipe features tender, wild-caught cod fillets baked in a luscious coconut cream sauce infused with garlic, shallots, and fresh lemon juice. Topped with a crunchy pork panko crust and a hint of cayenne, it creates a perfectly balanced dish that’s savory, tangy, and comforting. Ideal for a quick and flavorful weeknight dinner, this recipe serves 4 and comes together in just 30 minutes.
Ingredients
Scale
Fish
- 4 6 oz (170g) wild-caught, sustainably-sourced cod fillets
Sauce and Toppings
- 1 1/2 Tbsp grass-fed ghee (substitute 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 your oven to 400ºF (205ºC) to ensure it’s hot and ready for baking the cod fillets.
- Prepare baking dish: Grease a 9×13-inch ceramic or glass baking dish with ghee or avocado oil to prevent sticking and add flavor.
- Prep cod fillets: Pat dry the cod fillets thoroughly with paper towels, then place them evenly spaced in the prepared baking dish. Season both sides with sea salt and freshly ground black pepper.
- Make cream sauce: In a medium saucepan over medium heat, melt 1 1/2 tablespoons of grass-fed ghee. Sauté the finely diced shallot and minced garlic until translucent and fragrant, about 2-3 minutes. Add heavy coconut cream, freshly squeezed lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper. Stir well and let the sauce simmer gently for 2-3 minutes to blend the flavors.
- Assemble for baking: Pour the creamy lemon garlic sauce evenly around the cod fillets in the baking dish, ensuring they are partially submerged in the sauce. Brush the tops of the fillets with extra ghee or avocado oil for a golden finish.
- Add crunchy topping and bake: Sprinkle the pork panko evenly over the cod fillets. Place the baking dish in the preheated oven and bake for 14-16 minutes, until the fish is opaque and flakes easily with a fork.
- Broil for topping: After baking, switch your oven to broil and broil the cod for 3-5 minutes or until the panko topping is golden brown and crispy. Watch carefully to avoid burning.
- Finish and serve: Remove from oven, garnish with chopped parsley, and serve immediately with fresh lemon wedges on the side to add extra brightness as desired.
Notes
- For a dairy-free version, substitute grass-fed ghee with avocado oil throughout the recipe.
- Use sustainably sourced wild-caught cod for best flavor and environmental impact.
- If you prefer a spicier dish, increase the cayenne pepper to 1/16 tsp or more according to taste.
- The pork panko topping adds a crunchy texture; for a vegetarian alternative, use seasoned breadcrumbs.
- Ensure the cod fillets are dried well to prevent excess moisture from diluting the sauce.
