Coconut Curry Baked Cod is a perfect weeknight dinner.
We tend eat a lot of seafood not only because it’s a light and healthy option, but also because fish cooks quickly.
Made with only a few ingredients, you can get this in the oven and on the table in well under 30 minutes.
It never would have occurred to me to combine coconut milk & curry with fish, but its a real winner.
Here’s what you need:
Cod or other White Fish, Coconut Milk, Green Curry Paste, Fresh Ginger, Cilantro, Salt & Pepper.
Preheat the oven to 400 degrees.
I buy curry paste in small cans at the Asian market where they have a gazillion different flavors & strengths. They also have several kinds of curry paste at my regular grocery store.
For this recipe I’m using green curry which is a little spicier than my usual yellow or massaman curry paste. Green curry has a very clean flavor and since we’re only using 1 teaspoon, it isn’t overly spicy or overwhelming to the flavor of the fish.
A curry paste secret is that once the can is open, you can use what you need then put the remainder in a ziplock bag in the freezer. The oil in the curry paste keeps it from freezing solid so even straight from the freezer, you can spoon out however much you need for the next recipe.
Note: The amounts here are for 2 people or about 1 pound of fish. You can very easily adapt this recipe for any number of servings.
In a small bowl or measuring cup, combine 3/4 cup of coconut milk with 1 teaspoon green curry paste.
I recommend getting the full fat (not light) coconut milk. Since this cooks at a high temperature, if you use the light milk, it will likely separate and look all lumpy. It’s still edible but the full fat coconut milk looks and tastes much better.
Save that extra coconut milk and throw it into some rice, or into a smoothie, soup, or into a quick vegetable curry.
Use a microplane or other small grater to grate 1 teaspoon of fresh ginger into the milk. I used a piece of ginger about 1/2 inch long.
Whisk until it is combined and smooth.
Find a nice fillet of cod or other flaky white fish like snapper or halibut and season lightly with salt & pepper.
Plan on 6-8 ounces of fish per person.
Pour half of the coconut milk mixture into the bottom of the baking dish. Place the fish on top and the pour in the remainder of the sauce.
Bake at 400 degrees for 15-20 minutes depending on the thickness of your fish.
The fish is done when it is light and flakes easily when poked with a fork.
Garnish with a little chopped cilantro or parsley. I used parsley here but have since made it with cilantro and it is even better. So unless you are an avowed cilantro hater (and you know who you are), I’d go with cilantro.
Serve the fish topped with a few big spoonfuls of sauce.
We really loved Coconut Curry Baked Cod.
There is just enough flavor in the green curry paste to get your attention but not so much that it seems like a full-blown curry dish.
This is definitely a keeper in the Quick & Easy category!
Here’s the recipe – Adapted from A Teaspoon of Happiness