Coconut Curry Cod

 

Ingredients list for the curry baked cod recipe

• 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 (we used regular and it was fine)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste (I used 1/2 tbl. b/c of spice)
• Juice of 1 lime
• ½ tablespoon tomato paste
• 1 tablespoon fish sauce or oyster sauce, optional
• 1 teaspoon sugar
• 1 teaspoon instant bouillon (or crushed cube)
• 2 tablespoons chopped fresh cilantro

Directions

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 codimmediately, garnished with chili pepper and cilantro, if desired. ❤️