Description
A delightful twist on traditional fish dishes, this coconut curry baked cod showcases tender fish enveloped in a rich, flavorful sauce.
Ingredients
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon chili powder (optional for heat)
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 tablespoon honey (optional, for sweetness)
- 4 cod fillets (about 6 oz each)
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- In a mixing bowl, combine the coconut milk, curry powder, turmeric, ginger, chili powder (if using), minced garlic, lime juice, honey (if using), and a pinch of salt and pepper. Whisk until well blended.
- Season the cod fillets with salt and pepper. Arrange them in a lightly greased baking dish.
- Pour the coconut curry sauce over the cod fillets, making sure they are coated. Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh herbs and lime wedges, and enjoy your meal!
Notes
For added convenience, prepare the sauce ahead of time and refrigerate until ready to bake. Serve immediately for the best flavor and texture.