This creamy baked cod recipe is perfect for a special meal or even a weeknight meal with the family! It's so easy to make and takes less than 30 minutes from start to finish! This recipe is paleo, dairy free, Whole30, gluten free, low carb, and keto!
Extra ghee or avocado oil for greasing dish and brushing on cod fillets
Instructions
Preheat oven to 400ºF (205ºC).
Lightly grease 9x13" (approx. 23x33cm) ceramic or glass baking dish with a bit of ghee or avocado oil.
Dry cod fillets well with paper towels or a clean kitchen towel. Place in dish, evenly spaced. Sprinkle with a bit of sea salt and pepper.
Melt ghee in a small saucepan over medium heat. Once it's hot, add the shallot and garlic and sauté for 2 minutes. Add coconut cream, lemon juice, dijon, salt, pepper, and cayenne. Stir to combine and turn off heat.
Pour cream sauce around cod fillets (not on top).
Brush fillets with a bit of melted ghee or avocado oil, then sprinkle with pork panko.
Bake for 14-16 minutes (or until the centers reach 140ºF/60ºC), then broil on high for 3-5 minutes or until the tops are nice and golden brown (final internal temperature should be 145ºF/63ºC).
Top with parsley and serve with lemon wedges.
Notes
*I like to use this brand for this recipe. It's thicker than normal full fat coconut milk, but not as thick as when you refrigerate the can and scoop out the cream after it's separated. You can use regular full fat coconut milk, but the sauce will be a little thin. You can also use pure coconut cream (what you scoop out of the can of full fat coconut milk after it's been refrigerated) for a thicker sauce.**You can also use crushed pork rinds here. Just make sure they are baked and not fried and check the ingredients for anything sketchy. I like this brand!