Coconut Curry Baked Cod
Tired of the same old boring baked fish? You know, the one with a little lemon and pepper that tastes… fine? It fills you up, but it doesn’t make you happy.
Let’s fix that. This Coconut Curry Baked Cod is the answer. It’s packed with flavor, takes almost no effort, and turns a simple piece of fish into something special.
You get a creamy, fragrant curry sauce that does all the work in the oven. The fish comes out perfectly flaky and moist every time. It’s the kind of meal that makes a regular Tuesday feel a little bit fancy.
What You’ll Need
This recipe uses simple stuff you can find at any grocery store. No need to go on a treasure hunt for strange ingredients.
- 4 cod fillets (about 6 ounces each)
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Tools You’ll Use
You don’t need any fancy gadgets for this one. Just the basics.
- A 9×13 inch baking dish
- A medium-sized bowl
- A whisk
- A knife and cutting board
- Measuring spoons and cups
How to Make Coconut Curry Baked Cod
This is a one-dish wonder. The oven does most of the work, which is perfect for busy weeknights. Just follow these simple steps.
Step 1: Get your oven ready. Preheat it to 400°F (200°C).
Step 2: Make the curry sauce. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, ginger, and garlic. Keep whisking until it’s smooth.
Step 3: Pat the cod fillets dry with a paper towel. This is important! A dry fish gets a better texture. Season both sides with a little salt and pepper.
Step 4: Arrange the sliced bell peppers and spinach in the bottom of your baking dish. Place the cod fillets on top of the vegetables.
Step 5: Pour that beautiful curry sauce evenly over the fish and veggies. Make sure everything is nicely coated.
Step 6: Bake for 15-20 minutes. The fish is done when it flakes easily with a fork. Cooking time can change based on how thick your fillets are.
Step 7: Let it rest for a couple of minutes after you take it out of the oven. Serve it hot, with fresh cilantro sprinkled on top and a lime wedge on the side.
Pro Tips
After years in the kitchen, I’ve learned a few things that make a big difference. Here are some tips to make this recipe even better.
- Use Full-Fat Coconut Milk: Don’t try to use the “light” stuff. Full-fat coconut milk creates a much richer and creamier sauce that won’t turn watery when baked.
- Don’t Overcook the Fish: This is the number one mistake people make. Check the fish at the 15-minute mark. If it flakes easily, it’s done. Overcooked cod is tough and dry.
- “Bloom” Your Spices: For an extra flavor boost, heat a little oil in a small pan. Add the garlic, ginger, and curry paste and cook for one minute until fragrant. Then, whisk this mixture into your coconut milk.
Substitutions and Variations
Don’t have everything on the list? No problem. This recipe is easy to change up.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Cod | Halibut, haddock, or even salmon | Adjust cooking time based on the thickness of the fish. |
| Spinach | Kale or Swiss chard | If using kale, chop it finely as it’s tougher than spinach. |
| Red Curry Paste | Green or yellow curry paste | Each paste has a different flavor and spice level. |
| Bell Pepper | Zucchini, broccoli florets, or snap peas | Add any quick-cooking vegetable you like. |
Meal Pairing Suggestions
This dish is great on its own, but it’s even better with a simple side to soak up all that yummy sauce.
| Side Dish | Why It Works |
|---|---|
| Jasmine Rice | A classic pairing that soaks up the curry sauce perfectly. |
| Quinoa | A healthy, protein-packed option with a nice texture. |
| Naan Bread | Great for dipping and scooping up every last bit of sauce. |
| Cauliflower Rice | A great low-carb choice that keeps the meal light. |
Leftovers and Storage
If you have any leftovers, they are great for lunch the next day. The flavors get even better overnight.
Just store the cooled cod and sauce in an airtight container in the fridge. It will stay good for up to 3 days.
To reheat, you can use the microwave. Or, for a better texture, gently warm it in a pan on the stove over low heat until it’s warmed through.
FAQs
Here are some common questions people ask about this recipe.
Q1. Can I use frozen cod fillets?
Ans: Yes, you can. Make sure to thaw them completely first. Pat them very dry with paper towels before seasoning to remove any extra water.
Q2. My sauce seems thin. What did I do wrong?
Ans: You probably used light coconut milk. Full-fat coconut milk is key for a creamy sauce. Also, make sure your vegetables aren’t releasing too much water.
Q3. Is this recipe spicy?
Ans: It has a mild warmth from the red curry paste. Different brands have different heat levels. If you want it spicier, you can add a pinch of red pepper flakes.
Wrapping Up
See? A delicious fish dinner doesn’t have to be complicated or boring. This Coconut Curry Baked Cod is simple, fast, and full of amazing flavor.
Now it’s your turn. Give this recipe a try this week. I promise, it’ll become a new favorite.
When you make it, come back and leave a comment. I’d love to hear how it turned out for you
