Coconut Curry Baked Cod
Flaky coconut curry baked cod with tropical spices. Healthy seafood dinner with exotic flavors ready in 25 minutes.
Ingredients
- 4 6-8 oz cod fillets
- 1 13.5 oz can coconut milk
- 2 tablespoons curry paste red, green, or yellow
- 1 inch ginger grated
- 2 cloves garlic minced
- 2 tablespoons lime juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt and pepper to taste
- Optional Garnishes: Fresh cilantro lime wedges, chopped red chilies
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- In a mixing bowl, whisk together the coconut milk, curry paste, ginger, garlic, lime juice, turmeric, cumin, and coriander.
- Place the cod fillets in the prepared baking dish.
- Pour the coconut curry sauce evenly over the cod fillets, ensuring they are well coated.
- Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- If desired, broil for the last 1-2 minutes to lightly brown the top. Watch it carefully to prevent burning!
- Remove from oven and let rest for a couple of minutes before serving.
- Garnish with fresh cilantro, lime wedges, chopped red chilies, and a drizzle of coconut cream (optional).
- Serve immediately and enjoy!
Notes
- Adjust the amount of curry paste to your preference.
- For a thicker sauce, simmer the coconut milk and curry paste mixture in a saucepan over medium heat for a few minutes before adding to the cod.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.