1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive or coconut oil.
2. In a medium skillet, heat the oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onions are translucent and fragrant, about 4-5 minutes.
3. Pour in the coconut milk, stirring gently to combine with the aromatics. Add the lemon zest, lemon juice, honey, salt, pepper, smoked paprika, and red pepper flakes if using. Let this simmer for 3-4 minutes, stirring occasionally.
4. If you prefer a thicker sauce, mix the cornstarch or arrowroot powder with a tablespoon of cold water, then whisk it into the coconut mixture. Allow it to thicken slightly while still on the heat—about 1-2 minutes.
5. Place the cod fillets in the prepared baking dish. Spoon the creamy coconut lemon sauce evenly over the fish, making sure each piece is well coated.
6. Bake uncovered for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout. The sauce should be bubbly and fragrant.
7. Remove from the oven and let it rest for a few minutes. Sprinkle the chopped cilantro or parsley over the top for a fresh, vibrant finish.

One thing Mama Lou always said was, “Let the fish tell you when it’s done.” That meant paying attention to the texture and aroma, not just the clock. Ouma and I would giggle as she tested the fish with a fork, whispering secrets of perfect doneness. I’ve carried that wisdom into every kitchen I’ve had since.