Coconut Curry Baked Cod (Print)
Flaky cod in aromatic coconut curry sauce with fresh spices and lime—perfect for cozy weeknights.
# Ingredients:
→ Coconut Curry Sauce
01 -
1 can (400 mL) 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 and pepper to taste
10 -
1 tablespoon honey, optional
→ Cod Fillets
11 -
4 cod fillets (approximately 170 g each)
12 -
Salt and pepper to taste
13 -
Fresh cilantro or parsley, chopped, optional
14 -
Lime wedges, optional, for serving
# Steps:
01 -
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
02 -
Stir in curry powder, turmeric, ginger, and chili powder (if using). Cook for 1-2 minutes to release the aromatic flavors.
03 -
Pour in coconut milk and bring to a simmer. Stir in lime juice, salt, pepper, and honey (if using), and let the sauce thicken slightly for about 5 minutes.
04 -
Preheat oven to 190°C (375°F). Season cod fillets with salt and pepper on both sides.
05 -
Place cod fillets in a baking dish in a single layer. Pour the prepared coconut curry sauce evenly over the fillets, ensuring each is well-coated.
06 -
Bake cod fillets in the preheated oven for 20-25 minutes or until the fish is fully cooked and flakes easily with a fork.
07 -
Remove from the oven and garnish with chopped cilantro or parsley, if desired. Serve with lime wedges on the side.
# Notes:
01 -
For a spicier coconut curry sauce, increase the amount of chili powder.
02 -
Serve with steamed jasmine rice or quinoa for a complete meal.