Creamy Lemon Garlic Baked Cod - Easy Healthy Fish Dinner Recipe for Busy Weeknights
Weeknight dinners don’t have to feel like a chore—or a compromise. This Creamy Lemon Garlic Baked Cod is proof that comfort food and clean eating can absolutely hang out together. One pan, a handful of real ingredients, and suddenly dinner feels a little fancy… without the stress. Sounds like a win, right?
This recipe leans hard into flavor while keeping things refreshingly simple. We’re talking tender Baked Cod swimming in a silky lemon-garlic sauce that tastes indulgent but totally isn’t. No heavy cream, no butter overload, no breadcrumbs in sight. Instead, we’re using rich coconut cream to get that luscious texture—dairy free and Whole30-friendly, FYI. IMO, this is the kind of kitchen magic we all need more of.
What really seals the deal? This dish checks all the boxes. It’s paleo, gluten free, low carb, keto, and honestly one of those Fish Recipes Healthy enough for a Monday but delicious enough for company. That’s rare air. Whether you’re rotating through Cod Recipes or just looking to upgrade your usual Fish Dinner, this one deserves a spot on repeat.
Busy night? Perfect. Trying to eat cleaner without sacrificing flavor? Even better. This recipe fits seamlessly into your go-to Fish Dinner Recipes and levels up your collection of Seafood Dish Recipes without extra effort. It’s cozy, bright, and just a little bit impressive—without acting like it knows it.
Serve it up with roasted veggies, cauliflower rice, or a crisp salad and call it a full-on Seafood Dinner. Simple, satisfying, and secretly good for you. Who says healthy can’t be crave-worthy? Consider this your new favorite from the world of Delicious Seafood Recipes—or, as the French would say, a solid Recette Santé with weeknight swagger.
Creamy Lemon Garlic Baked Cod - Easy Healthy Fish Dinner Recipe for Busy Weeknights
This oven-baked cod is creamy, comforting, and surprisingly simple to pull together. It feels elegant enough for a special occasion, yet easy enough for a busy weeknight with the family. From prep to plate, you’re done in under 30 minutes. Even better? This dish fits paleo, dairy-free, Whole30, gluten-free, low-carb, and keto lifestyles—without sacrificing flavor.
Ingredients
- 4 cod fillets (6 oz / 170 g each), wild-caught and sustainably sourced
- 1½ tablespoons grass-fed ghee (swap avocado oil for strict dairy-free)
- 1 medium shallot, finely chopped
- 5 large garlic cloves, minced or pressed
- 12 oz (340 g) full-fat coconut cream
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 pinches cayenne pepper (use up to 1/16 teaspoon for extra heat)
- ¼ cup (25 g) pork panko
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
- Additional ghee or avocado oil for greasing and brushing
Instructions
- Heat your oven to 400°F (205°C).
- Grease a 9×13-inch (23×33 cm) glass or ceramic baking dish with ghee or avocado oil.
- Pat the cod fillets dry thoroughly. Arrange them in the dish with space between each piece, then season lightly with salt and pepper.
- In a small saucepan over medium heat, melt the ghee. Add the diced shallot and garlic, cooking until fragrant—about 2 minutes. Stir in the coconut cream, lemon juice, Dijon mustard, salt, pepper, and cayenne. Mix well, then remove from heat.
- Carefully pour the sauce into the baking dish, letting it pool around the fish rather than covering the tops.
- Lightly brush each fillet with melted ghee or avocado oil and sprinkle evenly with pork panko.
- Bake for 14–16 minutes, until the fish reaches an internal temperature of 140°F (60°C). Switch the oven to broil and cook for an additional 3–5 minutes, until the tops turn golden and crisp. Final temperature should reach 145°F (63°C).
- Finish with fresh parsley and serve hot with lemon wedges on the side.
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