Description
This Coconut Curry Baked Cod is a flavorful and easy-to-make dish featuring tender cod fillets baked in a rich, aromatic coconut curry sauce. Perfect for a weeknight dinner, this recipe combines the creaminess of coconut milk with the warm spices of curry powder and garlic, resulting in a deliciously fragrant meal that pairs wonderfully with rice or steamed vegetables.
Ingredients
Scale
Coconut Curry Sauce
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
Fish
- 4 cod fillets (about 6 oz each)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cod evenly and cooking the sauce to bubbling perfection.
- Prepare the coconut curry sauce: In a mixing bowl, combine the full-fat coconut milk, olive oil, curry powder, minced garlic, lime juice, salt, and pepper. Whisk the ingredients together until well blended into a smooth, aromatic sauce.
- Season and arrange the fish: Place the cod fillets in a baking dish. Season both sides of the fillets with salt and pepper to enhance the natural flavor of the fish.
- Coat the fish with sauce: Pour the prepared coconut curry sauce evenly over the cod fillets, ensuring each piece is well covered with the flavorful mixture.
- Bake the cod: Place the baking dish in the preheated oven and bake for about 25 minutes. The fish is done when it flakes easily with a fork and the sauce is bubbling and slightly thickened.
- Garnish and serve: Optionally garnish with chopped cilantro or parsley for freshness and serve with lime wedges to add a zesty finish to the dish.
Notes
- If you prefer a spicier curry, add a pinch of chili powder or finely chopped fresh chili to the sauce mixture.
- Serve the baked cod with steamed jasmine rice or quinoa to soak up the delicious coconut curry sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- To make this recipe gluten-free, ensure that the curry powder you use contains no gluten additives.
- Fresh lime juice is preferred, but bottled lime juice can be used as a substitute in a pinch.
