Baked Cod with Sofrito and Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky baked cod fillets topped with a fragrant Puerto Rican sofrito, paired alongside creamy coconut-infused rice for a balanced seafood meal. This caribbean-inspired seafood ready in about 35 minutes pairs cod fillets, olive oil, sofrito sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Brush 4 cod fillets with 2 tbsp olive oil and season with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Spread 1/2 cup sofrito evenly over the top of each cod fillet and place on a lined baking sheet. Bake for 15-18 minutes until the fish flakes easily with a fork.
  3. Step 3: While the fish bakes, rinse 1 cup long grain white rice under cold water until clear.
  4. Step 4: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 2 chopped scallions, sautéing for 1 minute until fragrant.
  5. Step 5: Add the rinsed rice, 1 cup coconut milk, and 1 cup water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
  6. Step 6: Fluff the coconut rice with a fork and serve alongside the baked cod with lime wedges for squeezing over.

Frequently asked questions

How long does Baked Cod with Sofrito and Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Sofrito and Coconut Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Sofrito and Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Sofrito and Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cod with Sofrito and Coconut Rice?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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