Baked Cod in Coconut Curry
A comforting and aromatic dish featuring tender cod fillets and a rich coconut curry sauce, perfect for weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 4 fillets Cod fillets You can substitute salmon if preferred.
- 1 can Coconut milk Use light coconut milk for a lower calorie option.
- 2 tablespoons Curry powder Feel free to experiment with different types of curry powder.
- 2 cloves Garlic, minced Fresh garlic is recommended for best flavor.
- 1 inch Ginger, minced Fresh ginger makes a noticeable difference in flavor.
- 1 medium Onion, chopped
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
- 1 tablespoon Lime juice For a zesty kick.
- 1/4 cup Fresh cilantro, for garnish This can be omitted if freezing leftovers.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Sauté chopped onion, garlic, and ginger in a skillet until fragrant—this should take about 3-4 minutes.
- Pour in the coconut milk and sprinkle the curry powder; let it simmer for a few minutes to marry the flavors.
- Place the cod fillets into a baking dish, then pour the coconut curry sauce evenly over them.
- Season with salt, pepper, and squeeze fresh lime juice over the dish.
- Bake for 20-25 minutes, or until the cod flakes easily with a fork.
- Garnish with fresh cilantro before serving for an extra pop of flavor.
Notes
Consider serving this dish over a bed of fluffy jasmine rice or quinoa. A side of steamed broccoli or a light salad can balance the richness of the curry beautifully. Allow leftovers to cool before storing in an airtight container in the refrigerator for up to three days. For freezing, omit cilantro garnish to retain flavor.