Coconut Curry Baked Cod (Print version)
Baked cod in a silky coconut curry with bell pepper, cherry tomatoes and cilantro — ready in 40 minutes.
# What goes in:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5 ounces each)
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, sliced into thin strips
16 - 3.5 ounces cherry tomatoes, halved
17 - Fresh cilantro leaves, for garnish
# Cooking steps:
01 - Preheat oven to 400°F (200°C) and lightly oil a large baking dish.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and black pepper, then brush with olive oil. Arrange the fillets evenly in the baking dish.
03 - In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent. Add minced garlic and grated ginger, cooking for 1 minute until aromatic.
04 - Sprinkle in curry powder and turmeric. Stir constantly and cook for 30 seconds to release the flavors.
05 - Pour in coconut milk, fish sauce or soy sauce, lime juice, and sugar or honey. Stir well to combine.
06 - Add red bell pepper strips and halved cherry tomatoes to the saucepan. Simmer gently for 3 to 4 minutes until vegetables begin to soften.
07 - Evenly pour the coconut curry sauce with vegetables over the arranged cod fillets in the baking dish.
08 - Transfer the dish to the oven and bake for 18 to 22 minutes, or until the cod is opaque and flakes easily when tested with a fork.
09 - Garnish with fresh cilantro leaves just before serving.
# Tips from flavorandfeast:
01 -
- This is a one-dish wonder that's creamy and bold, but light enough to feel restorative after a long day.
- It became a weekday favorite after I realized I could pull it off in under 40 minutes without any frantic multitasking.
02 -
- One time I forgot to dry the cod properly and ended up with a watery sauce—patting the fillets really is worth the extra minute.
- I used to skip toasting the spices, but just thirty seconds over heat gives the curry so much more depth.
03 -
- Use the freshest cod you can find—the delicate texture holds up best in the rich sauce.
- Grate fresh ginger directly over the pan, so every last drop of juice makes it into the curry (it really wakes up the whole dish).