Creamy Lemon Garlic Cod
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Garlic Cod
Description
This recipe showcases cod fillets seasoned and pan-seared in avocado oil until lightly golden, preserving their flaky texture. The pan sauce is prepared by sautéing minced garlic in avocado oil, then adding coconut milk along with fresh lemon zest and juice for a bright, citrusy flavor. Fresh basil is stirred in to add a vibrant herbal note and green onions provide a contrasting mild sharpness. Seasoning with sea salt and black pepper balances the flavors without overpowering the cod’s natural delicacy.
The creamy coconut milk sauce coats the fish, offering a smooth mouthfeel and a mild tropical touch that complements the lemon and garlic. It’s suitable as a main course served with rice, steamed vegetables, or a light salad for a balanced meal.
Ingredients
- 1 Tbsp avocado oil
- 1 pound cod cut into 4 fillets
- 1 (14-oz) can coconut milk light or full-fat both work, full-fat
- 5 cloves garlic
- lemon zest of 1
- 1 Tbsp lemon juice
- 1 cup basil or spinach, fresh
- ½ tsp salt to taste, sea salt
- ¼ tsp black pepper
- 3 green onion chopped, stalks
Instructions
- Remove the cod fillets from its packaging and pat the fish dry with a paper towel. Sprinkle both sides with sea salt.
- Add the avocado oil to a large non-stick skillet and heat to medium-high heat. Carefully place the cod filets on the hot skillet flesh-side down (if your cod doesn’t have skin, no worries...either side will work).
- Cook 3 minutes, until the cod is slightly golden brown. Carefully flip using a spatula (the cod is very tender and will likely break if you aren’t gentle) and cook another 3 minutes. There is no need to cook the fish all the way through just yet. Transfer the seared cod to a plate and set aside.
- Place the skillet back on the heat and add a little more avocado oil. Leave the stove top setting at medium-high heat. Transfer the minced garlic to the skillet and sauté for 1-2 minutes, or until very fragrant. Transfer the seared cod to the skillet with the sauce and use a spoon to spoon the sauce over the white fish.
- Add the coconut milk, lemon zest, and lemon juice to the skillet and stir well. Bring the sauce to a full boil, then reduce the heat to cook the sauce at a gentle boil for 12-15 minutes, stirring occasionally. Note: if you have more time, cook the sauce for 15-20 minutes for even more flavorful sauce.
- Continue cooking until the cod flakes easily when poked with a fork. The cooking time will depend on the thickness of the cod fillet. Cod is cooked through once it reaches an internal temperature of 145 degrees F. Insert an instant-read thermometer into the center of the fish to check its internal temp.
- Stir in the fresh basil and the green onions right before serving. Taste the sauce for flavor and add sea salt and black pepper to your personal taste.
- Serve with choice of side dishes such as rice, cauliflower rice, or roasted vegetables, and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 278kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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