Coconut Curry Baked Cod
- 2 hours ago
- 1 min read
3 cod fillets
1/4 teaspoon kosher salt and freshly ground black pepper
1 medium red bell pepper, sliced
2 (14 ounces) cans of light coconut milk
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
Juice of 1 lime
½ tablespoon tomato paste
1 tablespoon fish sauce, optional
1 teaspoon sugar
1 teaspoon instant bouillon
2 tablespoons chopped fresh cilantro
Instructions
1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200ºC). Season the cod fillets with salt and pepper, to taste, and arrange in a baking dish. Top the cod fillets with sliced bell pepper.
2. In a mixing bowl, add garlic, ginger, curry paste, tomato paste, sugar, instant bouillon, fish sauce, lime juice, and coconut milk. Whisk together until well combined.
3. Pour the coconut curry mixture over the cod fillets in the baking dish. Place into the oven and roast until completely cooked through, reaching an internal temperature of 165ºF (74ºC), about 25-30 minutes. Serve the coconut curry baked cod immediately, garnished with chili pepper and cilantro, if desired
Author: Christina Cherrier
Prep 10 min Cook 25 min Total 35 min
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