Coconut Curry Baked Cod

$To make Coconut Curry Baked Cod, you need the following: - 4 cod fillets - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon brown sugar - 1 teaspoon ginger, grated - 2 cloves garlic, minced - 1 cup spinach, chopped - 1 red bell pepper, sliced - 1 tablespoon lime juice - Fresh cilantro, for garnish - Salt and pepper to taste These simple ingredients come together to make a tasty dish. If you don’t have some ingredients, you can make easy swaps: - Cod fillets: Use salmon or tilapia instead. - Coconut milk: Almond milk or whole cream can work, but flavor may change. - Red curry paste: Try yellow or green curry paste if you prefer. - Brown sugar: Honey or maple syrup can be good substitutes. - Spinach: Kale or Swiss chard can replace spinach. These swaps can keep the dish tasty and fresh. When buying cod, look for these signs to ensure freshness: - Smell: Fresh cod should smell like the sea, not fishy. - Color: The fillets should be bright white or cream. - Texture: Press lightly; it should be firm and spring back. - Eyes: If buying whole fish, clear eyes indicate freshness. Choosing fresh cod makes a big difference in flavor and texture. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This will make sure your cod cooks evenly. While the oven heats up, grab a baking dish and grease it lightly. This helps prevent the cod from sticking. A non-stick spray or a little oil works well. Make sure the dish is big enough for the cod fillets and vegetables. In a medium bowl, mix the sauce. Start with one can of coconut milk. Add two tablespoons of red curry paste. This paste gives the dish its rich flavor. Next, stir in one tablespoon of soy sauce and one tablespoon of brown sugar. The sugar balances the spice. Grate one teaspoon of ginger and add it in. Then, add two minced garlic cloves. Whisk all these ingredients together until smooth. This will be the tasty sauce for the cod. Once your sauce is ready, season the cod fillets with salt and pepper. Place them in the greased baking dish. Pour the coconut curry sauce over the cod, making sure to coat each piece well. Now, it's time for the veggies! Add one cup of chopped spinach and one sliced red bell pepper around the cod. Drizzle one tablespoon of lime juice over everything. This adds a nice zing. Cover the dish with aluminum foil and bake for 20 minutes. After that, take off the foil and bake for another 10 minutes. The cod should be cooked through and flake easily with a fork. When it's done, let it rest for a couple of minutes. Garnish with fresh cilantro before serving. Enjoy your meal! To get perfectly flaky cod, start with fresh fillets. Look for fish that smells clean and looks moist. When cooking, do not overbake. Cod will flake easily when it reaches 145°F (63°C). A fork should easily separate the fish. Baking it covered helps keep moisture in. Remove the foil in the last few minutes to brown the top. If you like it spicy, add more red curry paste. For a milder flavor, use less. You can also mix in some coconut sugar to balance heat. Another option is to add more coconut milk. This will tone down the spice. Always taste your sauce before pouring it over the cod. Adjust until it is just right for you. Serve your coconut curry baked cod over jasmine rice or quinoa. The rice will soak up the delicious sauce. You can also add steamed broccoli or snap peas for color. A sprinkle of fresh cilantro brightens the dish. Lime wedges give an extra kick when squeezed on top. Enjoy your meal with a light salad for a fresh crunch. Pro Tips Use Fresh Ingredients: Fresh cod fillets and vibrant vegetables will enhance the flavor and nutrition of your dish. Adjust Spice Levels: If you prefer a milder curry, reduce the amount of red curry paste, or add a bit of coconut milk to tone it down. Experiment with Vegetables: Feel free to add other vegetables like zucchini or snap peas for added texture and color. Perfectly Flaky Cod: Be careful not to overbake the cod; it should be tender and flake easily when done. {{image_2}} You can switch cod for salmon or tofu. Salmon has a rich flavor and cooks well in the curry. It pairs nicely with coconut and spices. Just use the same cooking time. For a plant-based option, tofu works great too. Press and cube firm tofu before adding it to the dish. It will soak up the sauce and add texture. Feel free to add more veggies for extra flavor. Broccoli, carrots, or snap peas can enhance the dish. You can even add sweet potatoes for a hearty option. Just chop them into small pieces so they cook well. Mix them with the spinach and bell pepper. This gives you a colorful and delicious meal. Herbs and spices can take your dish to the next level. Fresh basil or mint can add a nice touch. A squeeze of lime brightens the flavors too. You might also try adding turmeric for a warm color and taste. If you like heat, a pinch of red chili flakes can spice things up. Experiment to find your favorite combinations! After you enjoy your Coconut Curry Baked Cod, cool it down first. Store leftovers in an airtight container. This keeps the fish fresh longer. Place the container in your fridge. It will last for about three days. Be sure to label it with the date. This helps you remember when you made it. If you want to save some for later, freezing is a great option. Let the cod cool completely before freezing. Wrap it tightly in plastic wrap or foil. Then, place it in a freezer bag. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheating is easy. For best results, use the oven. Preheat it to 350°F (175°C). Place the cod in a baking dish. Add a splash of coconut milk to keep it moist. Cover it with foil to prevent drying. Heat for about 15-20 minutes. You can also use a microwave. Place it on a microwave-safe plate. Heat in short bursts, checking frequently. Enjoy your flavorful leftovers! Yes, you can use other types of fish. Salmon, tilapia, or halibut work well. These fish will soak up the curry flavor nicely. Just remember to adjust cooking times based on thickness. Thicker fish may need more time, while thinner ones cook faster. You can serve this dish with rice or quinoa. Steamed jasmine rice pairs beautifully with the creamy sauce. You can also add a side of stir-fried vegetables for extra crunch. Fresh lime wedges and cilantro on top will brighten the meal. Yes, this recipe is great for meal prep. You can cook it ahead of time and store it in the fridge. Just keep the cod and vegetables in a sealed container. When you're ready to eat, reheat it gently in the microwave or oven. This dish stays tasty and full of flavor for a few days. This blog post covered all you need to know to make coconut curry baked cod. We discussed the key ingredients, helpful substitutions, and tips for selecting fresh cod. You learned the steps to prepare the dish, tips for perfect results, tasty variations, and best storage methods. Remember, you can use other fish or add your favorite veggies. With this guide, you can create a delicious meal every time. Enjoy experimenting and making it your own!$

A flavorful baked cod dish in a creamy coconut curry sauce, served with vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

4 fillets cod
1 can coconut milk (13.5 oz)
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon ginger, grated
2 cloves garlic, minced
1 cup spinach, chopped
1 red bell pepper sliced
1 tablespoon lime juice
to taste fresh cilantro, for garnish
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, ginger, and minced garlic until smooth and well combined.
Season the cod fillets with salt and pepper, then place them in a greased baking dish.
Pour the coconut curry mixture over the cod, ensuring the fillets are well coated.
Add the chopped spinach and sliced red bell pepper around the cod in the dish.
Drizzle lime juice over the top of the vegetables and cod.
Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cod is cooked through and flakes easily with a fork.
Remove from the oven and let it rest for a couple of minutes. Garnish with fresh cilantro before serving.

Notes

Serve over steamed jasmine rice or quinoa and garnish with cilantro and lime wedges.

Keyword baked, coconut, cod, curry, seafood