Poached Cod in Coconut Milk with Dill and Lemon

This Poached Cod in Coconut Milk is so delicate, flaky and surprisingly tasty! Lightly sweet, lemony and full of fresh dill, this cod recipe is the best way to get delicate flaky fish! Plus, it’s so simple and perfect for quick weeknight meals!

Cod has always been one of my favorite fish options. It’s still so tender and flaky, and it’s quite difficult to overcook! I was obsessed with crispy-skinned fish, but I learned the poaching method of cooking fish when I was in culinary school, and it produces such a delicate result, with an aromatic liquid! This recipe is great any time of year, and it’s perfect when served over rice, orzo, or any other grain!

Fish poaching often uses ingredients such as white wine, chicken broth or tomato sauce. This recipe uses coconut milk and fresh herbs to create a succulent end result!

This would go well with my Arugula salad recipe!

Contents:

🎥 Watch the video of this recipe

@legallyhealthyblonde

Poached cod with dill and coconut! 🐟

♬ original sound – Emily Eggers

🥘 What you need for this recipe

Ingredients and Substitutions

ingredients for the recipe on a silver foil tray.
  • Cod fillets
  • olive Oil
  • Unsweetened canned coconut milk
  • Garlic
  • Ginger
  • Fresh dill
  • Lemons
  • Garlic and chili oil

See recipe card for quantities.

Replacements

  • Cod ​- This recipe can definitely work with any white fish you like, I even think salmon would be quite tasty in this preparation.
  • Coconut milk – Technically, the recipe that inspired this dish used heavy cream. Although the result is a different texture and flavor, it can work if you can’t have coconut or what an extra creamy sauce!

Equipment

  • Sharp knife and cutting board
  • Pot or pan with sides high enough to submerge or nearly submerge the thickest part of the fish.

📋 How to make poached cod

Pat the cod fillets dry with a paper towel and season the cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may want to remove it before cooking.

In a medium saucepan or small saucepan with high enough sides, heat the olive oil over medium heat. Add crushed garlic and grated ginger, sauté until fragrant and lightly browned.

Add about 4 slices of lemon to the bottom of the pan over low heat, then place the cod fillets on top of the lemons.

Pour in the coconut milk, add the fresh dill, salt and pepper and stir gently to combine the flavors. Gently bring the coconut milk to a simmer.

Simmer the cod in the coconut milk for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish. Baste the cod loins with the coconut milk from time to time/as needed if they are not submerged.

Adjust seasoning if necessary. Squeeze some fresh lemon juice from the remaining half of the lemon over the poached cod just before serving.

Serve the poached cod over a bed of rice or orzo, pouring a little coconut milk poaching liquid over it until bubbly and soup-like. Garnish with additional fresh dill and chili oil.

Variants

  • Spicy – Increase it by adding red pepper flakes or fresh peppers.
  • Don’t have or don’t like dill? Try using limes instead of lemons and use cilantro instead of dill. This will give a cilantro and lime flavor that is sure to be a hit!
  • Try it with salmon, tilapia, halibut or any other fish fillet you like!
  • Make it more Thai inspired by using kaffir lime leaves, curry leaves or even a bay leaf while cooking! Just make sure to remove them before eating!

Storage

This recipe is not ideal for leftovers, but if you need to, I recommend keeping the fish separate from the coconut sauce liquid. Consume within 2-3 days maximum.

Trick

Buy fresh, good quality cod! Frozen cod tends to not work very well and turns out spongy and rubbery, rather than flaky and delicate.

Recipe FAQs

How do you know when poached cod is finished?

To know when your cod is done, insert a toothpick or skewer into the thickest part of the fish. There should be no resistance. Alternatively, you can use a fork to see if it comes off easily.

Can you overcook cod?

Any fish can be overcooked and become dry and unpleasant, but cod tends to be a little more forgiving than other fish options. Plus, the poaching liquid will keep the cod moist even if you overcook it slightly.

Why has my cod become rubbery?

​If you cook frozen or previously frozen cod, there is a good chance that it will become rubbery. My recommendation is to use fresh cod for this recipe!

Looking for more recipes like this? Try these:

Coupling

Here are my favorite dishes to serve with coconut milk poached cod:

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

📖 Recipe

cod with dill and coconut in a bowl.

Poached Cod in Coconut Milk with Dill and Lemon

This Poached Cod in Coconut Milk is so delicate, flaky and surprisingly tasty! Lightly sweet, lemony and full of fresh dill, this cod recipe is the best way to get delicate flaky fish! Plus, it’s so simple and perfect for quick weeknight meals!

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Course: Aperitif, Main Course, Side dish, Soup

Kitchen: American, Asian, Thai

Diet: Gluten free, low lactose

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 2 people

Calories: 617kilocalories

Instructions

  • Pat the cod fillets dry with a paper towel and season the cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may want to remove it before cooking.

  • In a medium saucepan or small saucepan with high enough sides, heat the olive oil over medium heat. Add crushed garlic and grated ginger, sauté until fragrant and lightly browned.

  • Add about 4 slices of lemon to the bottom of the pan over low heat, then place the cod fillets on top of the lemons.

  • Pour in the coconut milk, add the fresh dill, salt and pepper and stir gently to combine the flavors. Gently bring the coconut milk to a simmer.

  • Simmer the cod in the coconut milk for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish. Baste the cod loins with the coconut milk from time to time/as needed if they are not submerged.

  • Adjust seasoning if necessary. Squeeze some fresh lemon juice from the remaining half of the lemon over the poached cod just before serving.

  • Serve the poached cod over a bed of rice or orzo, pouring a little coconut milk poaching liquid over it until bubbly and soup-like. Garnish with additional fresh dill and chili oil.

Nutrition

Calories: 617kilocalories | Carbohydrates: 18g | Protein: 21g | Fat: 55g | Saturated fat: 43g | Polyunsaturated fats: 2g | Monounsaturated fat: 7g | Cholesterol: 37mg | Sodium: 79mg | Potassium: 984mg | Fiber: 6g | Sugar: 8g | Vitamin A: 93UI | Vitamin C: 38mg | Calcium: 72mg | Iron: 4mg

Food safety

  • Cook to a minimum temperature of 145°F (63°C)
  • Do not use the same utensils on cooked foods that have previously touched raw meat.
  • Wash your hands after touching raw meat or fish
  • Do not leave food at room temperature for long periods
  • Never leave food cooking unsupervised
  • Always have good ventilation when using a gas stove

See more guidance at USDA.gov.

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