Ingredients
4 cod fillets (about 6 oz each)
1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 tbsp lime juice
1 tsp fish sauce (optional)
Salt and pepper to taste
Chopped cilantro, for garnish
Cooked rice or naan, for serving
Instructions
1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes until soft.
3. Add garlic and ginger; cook 1 minute. Stir in red curry paste and cook another 30 seconds.
4. Pour in coconut milk, lime juice, and fish sauce (if using). Simmer for 2–3 minutes. Season with salt and pepper.
5. Place cod fillets in a baking dish. Pour curry sauce over the fish.
6. Bake uncovered for 15–18 minutes, or until cod flakes easily with a fork.
7. Spoon sauce over fish, garnish with cilantro, and serve with rice or naan.
Notes
Use any firm white fish like halibut or haddock if cod isn’t available.
Add veggies like spinach or bell peppers for a complete one-pan meal.
Leftovers keep well for 2 days—gently reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Seafood
- Method: Baked
- Cuisine: Thai-Inspired, Asian Fusion
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 370
- Sugar: 3g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 60mg
Keywords: coconut curry cod, baked cod recipe, thai curry fish dinner, seafood curry