Fish Baked in Coconut Milk is one of my favorite ways to prepare a beautiful white fish that’ll have your whole family asking for seconds. The coconut milk creates such a creamy, comforting sauce that makes even the simplest cod feel like something special.
What makes this dish truly lovely is how the coconut milk, bright lemon juice, and garlic come together to create a sauce that’s both rich and fresh. The olive oil keeps everything tender, and those onions add just the right touch of sweetness that balances all those wonderful flavors.
I love serving this with some crusty bread or rice to soak up every last bit of that gorgeous sauce, and it’s always a hit when I’m cooking for loved ones. This is the kind of dish that brings everyone to the table with smiles on their faces.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Fish Baked in Coconut Milk
Ingredients
- 2 pound Cod
- 4 teaspoon Lemon Juice
- 2 tablespoon Olive Oil
- 2 cup Onions
- 0.25 cup Olive Oil
- 2 teaspoon Garlic Powder
- 2 teaspoon Ginger
- 1 teaspoon Peppers
- 1 cup Tomatoes
- 6 teaspoon Coriander
- 1 teaspoon Cumin
- 0.25 teaspoon Red Pepper
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Turmeric
- 0.5 teaspoon Fennel Seed
- 1.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Coriander
Instructions
- Cut fillets crosswise into strips 2-inches wide.
- Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
- Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
- Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
- Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
- Bake, uncovered, for 10 minutes in the preheated oven.
- Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
