Baked Fish With Lemon Coconut Cream Sauce (Easy Weeknight Dinner)
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The Creamy Lemon Fish Dinner That Makes Weeknights Feel Easier
Joe and I made this once and instantly added it to the “why aren’t we making this all the time?” list. It works with any white fish and has that light, clean flavor I love. The lemon-coconut cream sauce is so simple but tastes like something you’d get out at dinner.
Here’s how it all comes together:
- Pat the fish dry and season with Golden Herb Salt
- Sauté garlic and shallot until softened
- Add coconut cream, lemon juice, and more seasoning to create a smooth, fragrant sauce
- Simmer until slightly thickened
- Pour half the sauce over the fish
- Bake until the filets flake easily
- Spoon the reserved sauce over the top and finish with fresh parsley
The fish stays tender, the green beans bring that perfect crisp moment, and pouring it all over rice makes every bite ridiculously good. It’s one of those meals where you take one bite and instantly feel calmer, warmer, and kind of proud of yourself.
If you’re craving a simple dinner that tastes like you put in way more effort than you did, this one’s going straight into your rotation.
Baked Fish with Lemon Coconut Cream Sauce
Baked Fish With Lemon Coconut Cream Sauce features tender, oven-baked white fish finished with a silky sauce made from coconut cream, lemon juice, garlic, and shallots. Ready in just 25 minutes, it’s a bright, creamy dinner that pairs perfectly with rice and green vegetables.
Equipment
- 9×9 or similar baking dish
- Cutting board and knife
- Measuring cups and spoons
- Spoon or whisk
- Thermometer (optional but helpful)
Ingredients
- 4 fish filets 5–6 oz each, at least ½ inch thick, skinless and boneless
- 4 tsp Golden Herb Salt
- 1 cup unsweetened coconut cream not cream of coconut
- 1 garlic clove minced
- 2 tbsp lemon juice
- 1 shallot diced
- 1 tbsp fresh parsley for topping
- Cooked rice and green beans for serving
Instructions
- Preheat the oven to 400°F. Pat the fish dry and place the filets in a 9×9 baking dish.
- Season the fish with 3 tsp of the Golden Herb Salt.
- Place a small pot over medium low heat and melt the butter.
- Add the minced garlic and diced shallot. Cook for a couple of minutes until softened.
- Add the coconut cream, lemon juice, and the remaining 1 tsp Golden Herb Salt.
- Simmer for about 5 minutes, stirring occasionally.
- Pour half of the sauce over the fish, reserving the rest for serving.
- Bake for 10–14 minutes, depending on thickness. The fish should flake easily with a fork and reach 130–140°F internally.
- Remove from the oven, serve with rice, and spoon the reserved sauce over the top.
- Finish with fresh parsley and enjoy.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
