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Baked Thai Coconut Lime Cod

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A quick and easy weeknight dinner featuring tender cod baked in a creamy coconut lime sauce with Thai-inspired flavors. This dish is light, flavorful, and perfect for busy evenings.

Ingredients

Scale
  • 1.5 pounds cod fillets (fresh or thawed)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2–3 tablespoons fresh lime juice
  • 3–4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon red chili flakes (optional)
  • A handful fresh cilantro leaves, chopped
  • 1 tablespoon olive oil or coconut oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together coconut milk, fresh lime juice, minced garlic, grated ginger, fish sauce, brown sugar, and red chili flakes (if using) until sugar dissolves and mixture is well combined.
  3. Pat the cod fillets dry with paper towels, then lightly season both sides with salt and black pepper.
  4. Brush the bottom and sides of a medium-sized baking dish (around 9×13 inches) with olive oil or coconut oil.
  5. Arrange the cod fillets in a single layer in the baking dish, leaving space between each piece.
  6. Pour the coconut lime sauce evenly over the cod fillets, coating each piece.
  7. Bake uncovered for 18-22 minutes, checking at 18 minutes. The cod should flake easily with a fork but remain moist.
  8. Remove from oven and immediately garnish with chopped fresh cilantro leaves.
  9. Serve hot with your favorite sides such as jasmine rice or steamed vegetables.

Notes

[‘Pat the cod dry before seasoning to help the sauce cling better and avoid watery baking.’, ‘Use fresh lime juice for best flavor; bottled lime juice lacks brightness.’, ‘Watch oven temperature to prevent coconut milk from separating or fish drying out.’, ‘Adjust chili flakes to your preferred spice level or omit for no heat.’, ‘Let the fish rest a couple of minutes after baking to allow sauce to thicken and flavors to settle.’, ‘For extra lime aroma, zest one lime and sprinkle over fish before serving.’, ‘Substitute cod with halibut, haddock, salmon, or tofu for variations.’, ‘Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently at 300°F for 10 minutes.’]

Nutrition

Keywords: baked cod, Thai coconut lime cod, easy weeknight dinner, coconut milk fish recipe, healthy seafood, quick dinner, Thai flavors

Find it online: https://cooltastes.com/baked-thai-coconut-lime-cod-recipe-easy-weeknight-dinner-ideas/