Coconut Curry Baked Cod (Printable)
Cod fillets baked in creamy coconut curry with bell pepper, cherry tomatoes and fresh cilantro.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless (each about 5.3 oz)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Coconut Curry Sauce
05 - 1 tablespoon olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons curry powder (mild or medium)
10 - 1 teaspoon ground turmeric
11 - 1 can coconut milk (13.5 fl oz, full-fat)
12 - 1 tablespoon fish sauce or gluten-free soy sauce
13 - Juice of 1 lime
14 - 1 teaspoon sugar or honey
15 - 1 medium red bell pepper, julienned
16 - 3.5 oz cherry tomatoes, halved
17 - Fresh cilantro leaves, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.
02 - Pat cod fillets dry with a paper towel. Season both sides with salt and pepper, then brush with olive oil. Arrange fillets in a single layer in the prepared baking dish.
03 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Stir in curry powder and ground turmeric; cook for 30 seconds to release flavors. Pour in coconut milk, fish sauce or gluten-free soy sauce, lime juice, and sugar or honey. Whisk well to combine.
05 - Add julienned red bell pepper and halved cherry tomatoes to the saucepan. Simmer gently for 3 to 4 minutes until vegetables begin to soften.
06 - Pour the warm coconut curry sauce evenly over the cod fillets in the baking dish, ensuring the fillets are well-coated.
07 - Transfer the baking dish to the oven and bake for 18 to 22 minutes, or until cod is opaque and flakes easily with a fork.
08 - Remove from oven and garnish generously with fresh cilantro leaves before serving.
# Expert Tips:
01 -
- You get that irresistible creamy curry sauce with barely any effort, and honestly, everyone always thinks you spent hours on it.
- It’s the kind of dish that’s vibrant, healthy, and surprisingly flexible—perfect for busy nights or when you just want something satisfying and fresh.
02 -
- If your sauce is too thin, it’ll make the fish stew instead of bake—let it simmer until just thickened before pouring over the fillets.
- Not all curry powders are created equal; taste yours first, and tweak with extra lime or sugar if it’s too sharp or bitter.
03 -
- Never skip toasting your spices in oil—it’s what infuses the sauce with deep, restaurant-level flavor.
- If you have time, salt your cod for 10 minutes before cooking; it firms up the flesh and seasons it all the way through.