Description
A flavorful baked cod fillet in a creamy coconut lemon sauce, no added sugars for a guilt-free meal.
Ingredients
Scale
- 4 cod fillets (about 4 oz each)
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tsp Kerrygold unsalted butter
- 2 garlic cloves, finely minced
- 3/4 cup light unsweetened canned coconut milk
- 1/4 cup Silk unsweetened almond milk
- 1 1/2 tsp arrowroot powder, mixed with 1 tbsp of cold water
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1/4 tsp onion powder
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 4 thin fresh lemon slices
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Pat the cod fillets dry with paper towels and season both sides with salt, black pepper, and garlic powder.
- Arrange the fillets in the greased baking dish, leaving space between each piece.
- Melt the butter in a small saucepan over medium-low heat, add the minced garlic, and sauté for about 30 seconds.
- Whisk in the coconut milk, almond milk, onion powder, black pepper, and salt, then bring the mixture to a gentle simmer.
- Stream in the arrowroot slurry while whisking continuously until the sauce thickens slightly.
- Remove from heat and stir in the fresh lemon juice and zest.
- Pour the sauce over the cod fillets, spooning a little over each piece.
- Bake uncovered for 14–17 minutes until the cod is opaque and flakes easily.
- Let the cod rest for 2 minutes, then serve with parsley and lemon slices.
Notes
For meal prep, the sauce can be made up to three days in advance. Store it separately from the cod.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 30mg