Description
This vibrant Coconut Curry Baked Cod offers a warm, nourishing embrace perfect for a cozy weeknight dinner or a sophisticated weekend gathering. Experience the healing power of aromatic spices and silky coconut milk in a dish that glows with health and vitality.
Ingredients
Scale
1.5 lbs Wild-Caught Cod Fillets
1 can (13.5 oz) Full-Fat Coconut Milk
2 tbsp Yellow Curry Powder
1 tbsp Fresh Ginger (grated)
3 cloves Garlic Cloves (minced)
Juice of 1 whole Fresh Lime
2 cups Baby Spinach
Sea Salt & Black Pepper to taste
Fresh Cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the cod fillets dry with a paper towel and season lightly with sea salt and black pepper
- In a medium mixing bowl, whisk together the coconut milk, yellow curry powder, grated ginger, minced garlic, and lime juice until fully combined
- Place the baby spinach at the bottom of a large baking dish, arrange the seasoned cod fillets on top, then pour the curry mixture over the fish
- Bake for 15–20 minutes until the fish flakes easily with a fork and the sauce is bubbling. Let it rest for two minutes before serving, garnished with fresh cilantro
Notes
For a thicker sauce, whisk in a teaspoon of arrowroot powder into the cold coconut milk before baking.
Use frozen fish if needed, but ensure it is fully thawed and patted dry.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 65mg