Pin it
This coconut curry baked cod transforms simple white fish into an exotic dinner that tastes like you spent hours in the kitchen. The creamy coconut sauce infused with warming spices creates the perfect bath for the tender cod, resulting in a dish that's both impressive and incredibly easy to prepare.
I first created this recipe when I was craving something different from our usual fish dinner rotation. The moment the curry and coconut aromas filled my kitchen, my family came running to see what was cooking. Now it's requested at least twice a month.
Ingredients
- Full fat coconut milk: Creates the luxuriously creamy sauce base that coats the fish perfectly and adds subtle sweetness
- Curry powder: Provides that signature warm flavor profile look for a quality blend with balanced spices
- Ground turmeric: Adds gorgeous golden color and earthy notes with anti inflammatory benefits too
- Fresh lime juice: Brightens the rich sauce with necessary acidity that cuts through the creaminess
- Cod fillets: Are mild and flaky making them the perfect canvas for this flavorful sauce choose thick pieces for best results
Step-by-Step Instructions
- Bloom The Spices:
- Heat olive oil in a medium saucepan over medium heat and add minced garlic cooking for about 1 minute until fragrant but not browned. Add curry powder turmeric ginger and optional chili powder stirring constantly for 1 to 2 minutes. This crucial step releases the essential oils in the spices intensifying their flavors and aromas throughout the dish.
- Create The Sauce Base:
- Pour in the coconut milk while whisking to incorporate the spices completely. Bring the mixture to a gentle simmer not a rolling boil which could cause the coconut milk to separate. Add lime juice salt pepper and optional honey stirring well. Allow to simmer for about 5 minutes until the sauce thickens slightly enough to coat the back of a spoon.
- Prepare And Bake:
- Season cod fillets generously with salt and pepper on both sides. Arrange them in a single layer in a baking dish with a little space between each piece. Pour the hot coconut curry sauce evenly over the fish making sure each piece is fully covered. Bake in a preheated 375°F oven for 20 to 25 minutes until the fish flakes easily with a fork but still remains moist.
Pin it
My favorite part about this recipe is the moment when the curry powder hits the hot oil it releases an aroma that transforms my kitchen into something exotic and exciting. My husband always says he can tell from the smell alone that dinner is going to be amazing.
Perfect Pairings
This coconut curry baked cod pairs beautifully with steamed jasmine rice which soaks up all the delicious sauce. For a lower carb option cauliflower rice works wonderfully too. Add a side of simple steamed vegetables like broccoli or green beans to complete the meal with minimal effort.
Make It Your Own
This recipe is incredibly versatile. You can substitute the cod with other firm white fish like halibut sea bass or even salmon for a different flavor profile. If you enjoy more heat increase the chili powder or add a diced jalapeño to the sauce. For a more authentic Thai twist add a tablespoon of red curry paste instead of curry powder and garnish with Thai basil.
Pin it
Storage And Leftovers
The coconut curry baked cod will keep well in an airtight container in the refrigerator for up to 2 days. When reheating gently warm it in the microwave in 30second intervals or in a covered skillet over low heat. The sauce may thicken when chilled simply add a splash of water or coconut milk when reheating. Leftovers also make an incredible lunch the next day served over rice or even flaked into a wrap.
Frequently Asked Questions
- → How do I prevent the cod from overcooking?
Make sure to bake the cod at 375°F and check for doneness after 20 minutes. The fish should flake easily with a fork but remain moist.
- → Can I use a different type of fish?
Yes, you can substitute with other white fish like halibut, tilapia, or haddock. Adjust cooking time based on fillet thickness.
- → Is the chili powder necessary?
No, the chili powder is optional. Add it only if you want a hint of heat in the dish.
- → What side dishes pair well with this meal?
Serve with rice, quinoa, or a side of steamed vegetables to complement the rich, flavorful sauce.
- → Can this be made in advance?
Yes, you can prepare the curry sauce ahead of time and store it in the fridge for up to 2 days. Bake the cod just before serving.