Description
This Creamy Lemon Garlic Baked Cod recipe features tender wild-caught cod fillets baked in a luscious lemon-garlic coconut cream sauce, topped with a crispy pork panko crust. It’s a quick and flavorful meal perfect for a healthy dinner that combines rich, creamy textures with bright citrus notes.
Ingredients
Scale
Cod and Seasoning
- 4 6 oz (170g) wild-caught, sustainably-sourced cod fillets
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Extra ghee or avocado oil for greasing dish and brushing on cod fillets
Cream Sauce
- 1 1/2 Tbsp grass-fed ghee (or 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)
Topping and Garnish
- 1/4 cup (25g) pork panko**
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven. Set your oven to 400ºF (205ºC) to prepare it for baking the cod dish.
- Prepare the baking dish. Grease a 9×13-inch ceramic or glass baking dish with ghee or avocado oil to prevent sticking and add flavor.
- Prep the cod fillets. Pat the cod fillets dry with paper towels to ensure a nice crust and place them evenly in the prepared baking dish. Season the fillets with sea salt and freshly ground black pepper.
- Make the cream sauce. In a saucepan over medium heat, melt the ghee and sauté the finely diced shallot and minced garlic until fragrant and softened. Stir in the heavy coconut cream, freshly squeezed lemon juice, dijon mustard, salt, pepper, and cayenne pepper. Bring the mixture to a gentle simmer, then carefully pour the sauce evenly around the cod fillets in the baking dish.
- Bake the cod. Brush the tops of the cod fillets with extra ghee. Sprinkle the pork panko evenly over the fillets for a delicious crispy topping. Bake in the preheated oven for 14-16 minutes until the fish is cooked through and flakes easily with a fork.
- Broil to finish. Switch the oven to broil and cook the cod fillets for an additional 3-5 minutes, or until the pork panko topping is golden brown and crisp.
- Garnish and serve. Remove the dish from the oven, garnish with freshly chopped parsley, and serve immediately with lemon wedges on the side to squeeze over the cod for extra brightness.
Notes
- For a strict dairy-free version, substitute ghee with avocado oil throughout the recipe.
- Heavy coconut cream provides the rich creaminess and subtle sweetness that balances the tangy lemon and spicy cayenne; do not substitute with thin coconut milk.
- Keep an eye on the broiling step to avoid burning the panko topping.
- Pork panko adds a traditional crispy layer; for a vegetarian variation, substitute with seasoned breadcrumbs or a plant-based panko alternative.
- Wild-caught cod is preferred for best flavor and sustainability.
