Coconut Curry Baked Cod (Printable Version)
Tender cod baked in a creamy coconut curry sauce with lime, bell pepper and cilantro for a vibrant, easy main.
# What You Need:
→ Fish
01 - 4 cod fillets (approximately 5 ounces each), skinless and boneless
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 (13.5 ounces) full-fat coconut milk
12 - 1 tablespoon fish sauce or gluten-free soy sauce
13 - Juice of 1 lime
14 - 1 teaspoon granulated sugar or honey
15 - 1 medium red bell pepper, julienned
16 - 3.5 ounces cherry tomatoes, halved
17 - Fresh cilantro leaves, for garnish
# Directions:
01 - Preheat the oven to 400°F. Lightly coat a large baking dish with olive oil.
02 - Pat cod fillets dry with paper towels. Season both sides generously with salt and black pepper. Brush fillets with olive oil and arrange in the prepared baking dish.
03 - Heat 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; cook for 1 minute until fragrant.
04 - Sprinkle in curry powder and turmeric, stirring constantly for 30 seconds to enhance the flavors. Pour in coconut milk, add fish sauce, fresh lime juice, and sugar. Whisk until fully combined.
05 - Add julienned red bell pepper and halved cherry tomatoes to the sauce. Simmer gently for 3 to 4 minutes, allowing the vegetables to begin softening.
06 - Pour the warm coconut curry sauce evenly over the cod fillets in the baking dish, ensuring all fillets are well coated.
07 - Transfer the baking dish to the oven and bake for 18 to 22 minutes, or until the cod fillets are opaque and flake easily when tested with a fork.
08 - Remove from the oven and generously garnish with fresh cilantro leaves just before serving.
# Expert Tips:
01 -
- The sauce bakes right alongside the fish so all the flavors meld together effortlessly—no juggling pots needed.
- This cod becomes fork-tender with barely any hands-on time, and the leftovers taste even better the next day.
02 -
- If you overbake the fish, it turns tough and loses that luscious flake—so check it earlier than you think.
- Letting the curry powder hit the oil before the liquids is non-negotiable for max aroma—I learned this one the hard way.
03 -
- Poking the thickest part of the cod with a fork is the surest way to see if it’s done—it should flake easily but feel moist.
- Taste and adjust for salt, lime, or sweetness before baking; everyone’s palate is different, and the sauce is forgiving.