Description
Coconut Curry Baked Cod — a quick, flavorful fusion of creamy coconut milk and aromatic curry spices baked with tender, flaky cod. This healthy, Asian-inspired fish dish is rich in protein, packed with omega-3s, and ready in just 35 minutes for a vibrant weeknight dinner.
Ingredients
Scale
- 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)
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 4 cod fillets (about 6 oz each)
- Optional: Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- In a mixing bowl, whisk together coconut milk, olive oil, curry powder, turmeric, ginger, chili powder, garlic, lime juice, salt, and pepper until smooth and fragrant.
- Season both sides of cod fillets with salt and pepper, then place them in the prepared baking dish.
- Pour the coconut curry sauce over the cod, coating each fillet evenly.
- Bake for 25 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Garnish with fresh cilantro or parsley and serve with rice, quinoa, or cauliflower rice.
Notes
For a lighter version, use light coconut milk. Avoid overbaking to keep the cod moist. Store leftovers in the fridge for up to 2 days or freeze for 1 month. For a vegan twist, substitute tofu for cod.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 335
- Sugar: 2g
- Sodium: 355mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: coconut curry baked cod, curry fish recipe, easy baked cod, healthy seafood, quick fish dinner