Coconut Curry Baked Cod

Coconut Curry Baked Cod is a fantastic, healthy, and incredibly flavorful dish that comes together with minimal effort. The mild, flaky nature of cod is the perfect canvas for the rich, aromatic coconut curry sauce.

This recipe is quick enough for a weeknight but elegant enough for company.

Coconut Curry Baked Cod

This method creates a creamy, fragrant sauce that steams the cod to perfection, resulting in a moist and tender fillet every time.

Yields: 2-4 servings (depending on fillet size)
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients

For the Cod & Sauce:

• 4 (6-oz) cod fillets, skinless (or other white fish like halibut or haddock)

• Salt and black pepper

• 1 tablespoon coconut oil or neutral oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2-3 tablespoons Thai red or yellow curry paste*

• 1 can (13.5 oz) full-fat coconut milk

• 1 tablespoon fish sauce (or soy sauce/tamari)

• 1 tablespoon fresh lime juice

• 1 teaspoon maple syrup or brown sugar (to balance flavors)

For the Vegetables (Optional but Recommended):

• 1 bell pepper (any color), thinly sliced

• 1 small onion, thinly sliced

For Garnish:

• Fresh cilantro, chopped

• Thinly sliced red chili or a sprinkle of red pepper flakes

• Lime wedges

*Yellow curry paste is milder and slightly sweeter; red curry paste is more aromatic and can be spicier. Choose based on your preference.

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Pat the cod fillets completely dry with paper towels. Season both sides lightly with salt and pepper.

2. Sauté Aromatics: In a large, oven-safe skillet**, heat the coconut oil over medium heat. Add the sliced onion and bell pepper (if using) and sauté for 4-5 minutes until they begin to soften. Add the garlic and ginger and cook for another minute until fragrant.

3. Bloom the Curry Paste: Push the vegetables to the side. Add the curry paste to the center of the skillet and cook for 1-2 minutes, stirring constantly, until it becomes very fragrant. This step is crucial for deepening the flavor.

4. Create the Sauce: Pour in the coconut milk, fish sauce, lime juice, and maple syrup. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

5. Add the Cod: Turn off the heat. Nestle the seasoned cod fillets into the sauce in the skillet, spooning some of the sauce and vegetables over the top.

6. Bake: Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 135-140°F (57-60°C). The cooking time will depend on the thickness of your fillets.

7. Broil (Optional): For a more caramelized top, you can switch the oven to broil for the last 1-2 minutes. Watch it closely to prevent burning!

8. Garnish and Serve: Carefully remove the skillet from the oven (the handle will be very hot!). Garnish with fresh cilantro and sliced chili. Serve immediately over steamed jasmine rice, quinoa, or noodles to soak up the delicious sauce.

Key Tips for Success

• Don’t Overcook the Cod: Cod cooks very quickly. Overcooking will make it tough and rubbery. Check it a minute or two before you think it’s done.

• Use Full-Fat Coconut Milk: This provides the creamiest, most luxurious sauce. Light coconut milk will result in a thinner, less rich sauce.

• Taste the Sauce Before Baking: Once the sauce is simmering, taste it and adjust the seasoning. You might want a little more lime juice for acidity, sugar for sweetness, or fish sauce for saltiness.

• No Oven-Safe Skillet? No problem! Sauté the vegetables and make the sauce in a regular skillet on the stove. Then, transfer everything to a baking dish, add the cod, and bake.

Delicious Variations

• With Spinach: Stir in a few large handfuls of fresh spinach into the sauce right after adding the coconut milk. It will wilt perfectly.

• With Tomatoes: Add a cup of cherry tomatoes to the skillet with the onions and peppers.

• Thai Basil: Stir in a handful of fresh Thai basil leaves right before serving for an authentic flavor.

• Crispy Topping: Mix 1/4 cup of panko breadcrumbs with 1 tablespoon of melted coconut oil and a pinch of curry powder. Sprinkle over the cod before baking for a crunchy texture.

This dish is a perfect example of how a few simple ingredients can create a truly spectacular meal. Enjoy