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Healthy Coconut Curry Baked Cod – Easy Fish Recipes with a Twist

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 335
Ingredients Method Notes

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
  • 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

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
  2. 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.
  3. Season both sides of cod fillets with salt and pepper, then place them in the prepared baking dish.
  4. Pour the coconut curry sauce over the cod, coating each fillet evenly.
  5. Bake for 25 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
  6. 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.