Description
A flavorful and easy-to-make Coconut Curry Baked Cod recipe that combines tender cod fillets with a rich coconut curry sauce.
Ingredients
Scale
- 1 pound cod fillets
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon brown sugar
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F.
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, garlic, ginger, and brown sugar until well combined.
- Place the cod fillets in a baking dish and season with salt and pepper.
- Pour the coconut curry mixture over the cod, ensuring the fillets are well coated.
- Scatter the cherry tomatoes around the cod in the baking dish.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork.
- In the last 5 minutes of baking, add the spinach leaves to the dish, allowing them to wilt in the sauce.
- Remove from the oven and garnish with fresh cilantro before serving.
Notes
- For added flavor, consider marinating the cod in the coconut curry mixture for 30 minutes before baking.
- You can substitute the cod with salmon or tilapia for a different taste.
- For a spicier kick, add sliced jalapeños or red pepper flakes to the coconut curry mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg