1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter to prevent sticking. I like to use a glass dish because it helps the fish cook evenly and makes clean-up easier—something Mama Lu would have appreciated on a busy Sunday afternoon.
2. Pat the cod fillets dry with paper towels and season both sides with salt, pepper, and smoked paprika if using. This simple seasoning lets the fish’s natural sweetness shine through.
3. Place the seasoned cod fillets in the prepared baking dish, spacing them evenly.
4. In a small bowl, whisk together the coconut milk, heavy cream (or coconut cream), lemon juice, lemon zest, minced garlic, and honey or maple syrup if using. This mixture is your sauce, rich and bright with just the right touch of sweetness, much like the blackberry jam Mama Lu made to balance the tang of her cornbread.
5. Pour the coconut lemon cream sauce gently over the cod fillets, making sure each one is well coated but not swimming in liquid.
6. Cover the baking dish loosely with foil to keep the sauce from evaporating too quickly while allowing the fish to steam gently.
7. Bake for 15-18 minutes, or until the fish flakes easily with a fork and the sauce is bubbling lightly around the edges. Keep an eye on it—overcooked cod turns dry and loses that tender quality that makes this dish so special.
8. Remove from the oven and sprinkle with fresh parsley or cilantro for a burst of color and herbal brightness. Serve immediately while warm.

One thing Mama Lu taught me was to trust your senses more than the clock. If the fish flakes easily and the sauce smells bright and inviting, you’re right on track.