Preheat and prepare fish.
Preheat your oven to 200 °C (about 400 °F). Pat the cod fillets dry with paper towels. Season both sides lightly with salt and black pepper. Set aside.

Sauté aromatics.
In a medium saucepan or skillet, heat the 2 tbsp olive oil over medium heat. Add the sliced onion and cook until softened and translucent (about 4‑5 minutes), stirring occasionally so the onion doesn’t burn.

Add ginger and garlic.
Add the grated ginger; sauté for about 1 minute until fragrant. Then add the crushed garlic and cook for another 30 seconds to 1 minute, stirring, until you smell the garlic (don’t let it brown too much).

Make the coconut‑lemon cream sauce.
Pour in the coconut milk, then add the lemon zest. Stir well to combine. Bring the sauce gently to a simmer, lower the heat, and let it cook for 3‑4 minutes to let flavors meld and thicken slightly.

Bake the cod.
Place the cod fillets in a baking dish. Pour the coconut‑lemon cream sauce over the cod, or arrange the fillets first and ladle the sauce around and over them so that fl avors seep in. Bake in the preheated oven for about 12‑15 minutes, depending on the thickness of the fillets, until the cod is opaque, flakes easily with a fork, but is still moist.

Finish with lemon juice.
As soon as the cod is done baking, remove from oven. Squeeze in fresh lemon juice over the top for brightness. Taste the sauce and adjust seasoning with salt, pepper, or more lemon juice if needed.

Serve.
Serve the Baked Cod in Coconut Lemon Cream Sauce hot. Pair with steamed rice, mashed potatoes, or roasted vegetables. Garnish with fresh herbs like parsley or cilantro if desired.