Preheat the oven to 400°F (200°C).

Pat the cod fillets dry and season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the chopped onion and sauté until translucent, about 4–5 minutes.

Stir in the minced garlic and grated ginger, cooking for 30–60 seconds until fragrant.

Pour in the can of coconut milk and stir to combine with the onion, garlic, and ginger.

Add 3 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest. Taste and add remaining salt and pepper if needed.

Let the sauce simmer on low for 3–4 minutes to slightly thicken.

Place the cod fillets in your oven-safe baking dish. Spoon some sauce into the dish, then pour the rest evenly over the cod.

Bake uncovered for 12–15 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of about 145°F (63°C).

Remove from oven, spoon sauce over fillets, and serve warm.