Coconut Curry Baked Cod (Print Version)
# Ingredients:
→ Coconut Curry Sauce
01 -
1 can (14 oz) full-fat coconut milk
02 -
1 tablespoon olive oil
03 -
1 tablespoon curry powder
04 -
1 teaspoon ground turmeric
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon chili powder (optional)
07 -
2 garlic cloves, minced
08 -
1 tablespoon lime juice
09 -
Salt to taste
10 -
Pepper to taste
11 -
1 tablespoon honey (optional)
→ Cod
12 -
4 cod fillets (about 6 oz each)
13 -
Salt to taste
14 -
Pepper to taste
15 -
Fresh cilantro or parsley, chopped (optional)
16 -
Lime wedges (optional)
# Instructions:
01 -
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in curry powder, turmeric, ginger, and chili powder (if using). Cook for 1-2 minutes to bloom the spices. Pour in the coconut milk and simmer. Stir in lime juice, salt, pepper, and honey (if using). Let simmer for 5 minutes until the sauce thickens slightly.
02 -
Preheat the oven to 375°F (190°C). Season cod fillets with salt and pepper on both sides. Place the fillets in a baking dish in a single layer.
03 -
Pour the coconut curry sauce over the cod fillets, ensuring each is well-coated. Place the baking dish in the oven and bake for 20-25 minutes, or until the cod flakes easily with a fork.
04 -
Remove the dish from the oven. Garnish with chopped cilantro or parsley and serve with lime wedges on the side for added freshness.