Ingredients
- Cod fillets (4 portions, about 6 oz each)
- Full-fat coconut milk (13.5 oz can)
- Red curry paste (3 tablespoons)
- Fresh ginger (1 tablespoon, minced)
- Lime (1 medium, juiced)
- Fish sauce (1 teaspoon)
- Olive oil (1 teaspoon)
- Fresh cilantro (1/4 cup, chopped)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup.
- Step 2: In a medium bowl, whisk together the full-fat coconut milk, red curry paste, minced fresh ginger, lime juice, and fish sauce until the mixture is smooth and thoroughly combined.
- Step 3: Arrange the cod fillets in the prepared baking dish. Pour the coconut curry mixture evenly over the fish, ensuring the sauce pools around the fillets.
- Step 4: Bake for 12 to 18 minutes, or until the cod is opaque and flakes easily with a fork (the internal temperature should reach 145°F or 63°C). Baking time will vary based on the thickness of the fish.
- Step 5: Remove the dish from the oven. Drizzle the baked cod and sauce with the olive oil, then garnish generously with the chopped fresh cilantro before serving immediately.
Notes
- Keep any leftovers tightly covered in the refrigerator and plan to enjoy them within two days, as creamy fish dishes are best consumed quickly for safety and quality.
- To keep the cod moist when reheating, place it covered with foil in a 300°F oven until just warmed through, adding a splash of fresh coconut milk if the sauce has thickened too much.
- For a perfect meal, serve this vibrant dish over steamed jasmine or sticky rice, perhaps adding a quick side of sautéed green beans or asparagus for texture and color contrast.
- Before pouring, taste the coconut curry mixture; if you desire more heat, whisk in half a teaspoon more red curry paste now, but wait until serving to adjust the saltiness (if needed) with extra fish sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American