Set your oven to 180°C (350°F). This ensures a steady, moderate heat for baking the cod gently and evenly while developing flavor in the sauce.

Gently rinse and pat dry the cod fillets. Lay them on a plate and season both sides with salt and pepper to taste. Set aside—this simple seasoning helps elevate the flavors without masking the delicate marine taste.

In a skillet over medium heat, warm the olive oil until shimmering. Add the sliced onion and cook until translucent, about 3–4 minutes. Stir continuously to avoid browning. Add the grated ginger and crushed garlic, cooking for another minute until pleasantly fragrant and golden.

Pour in the coconut milk, stirring to incorporate it with the aromatics. Bring the mixture to a gentle simmer—small bubbles, not boiling. Stir in both the zest and juice of the lemon, whisking gently to meld flavors. You’ll notice the sauce turn bright and silky.

Place the seasoned cod fillets in a single layer in a baking dish. Ladle the coconut lemon cream sauce evenly over the fish, ensuring each fillet is partially submerged to absorb flavor.

Place the dish in the oven and bake for 20–25 minutes. The cod is perfectly cooked when it flakes easily with a fork and remains tender. The sauce should look glossy and lightly thickened around the edges.

Once out of the oven, spoon a bit of sauce onto each plate and nestle the cod fillet atop. Garnish with more lemon zest or chopped fresh herbs if desired. Serve immediately to enjoy the best texture and warmth.