Description
A comforting Coconut Curry Baked Cod that combines flakiness of cod with a creamy coconut curry sauce, perfect for cozy dinners.
Ingredients
Scale
1.5 lbs Fresh Cod Fillets
1 can (14 oz) Full-Fat Coconut Milk
2–3 tablespoons Red Curry Paste
1 tablespoon Fresh Ginger, grated finely
3 cloves Garlic Cloves, minced or pressed
1 teaspoon Honey or Maple Syrup
1 tablespoon Fresh Lime Juice
2 cups Baby Spinach
Salt and Pepper, to taste
1/4 cup Fresh Cilantro, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish
- In a medium mixing bowl, whisk together the coconut milk, red curry paste, grated ginger, minced garlic, lime juice, and honey until smooth
- Place the fresh baby spinach in an even layer at the bottom of the prepared baking dish
- Pat the cod fillets dry with a paper towel and season with salt and pepper before placing them on top of the spinach
- Pour the coconut curry mixture over the fish, ensuring they are well-coated
- Bake for 15 to 20 minutes until the fish flakes easily with a fork and the sauce bubbles at the edges
- Remove from the oven and let it rest for five minutes. Garnish with fresh cilantro and lime wedges before serving
Notes
If you want to adjust spice levels, modify the amount of red curry paste to suit your preference.
For variations, other white fish like halibut or haddock can be used.
- Prep Time: 20 mins
- Cook Time: 15-20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 65mg