Ingredients:
For the Coconut Curry Sauce:
1 can (14 oz) full-fat coconut milk
1 tbsp olive oil
1 tbsp curry powder
1 tsp ground turmeric
1 tsp ground ginger
½ tsp chili powder (optional, for heat)
2 garlic cloves, minced
1 tbsp lime juice
Salt and black pepper, to taste
1 tbsp honey (optional, for sweetness)
For the Cod:
4 cod fillets (about 6 oz each)
Salt and black pepper, to taste
1 red bell pepper, chopped into small pieces
Fresh cilantro or parsley, chopped (for garnish, optional)
Lime wedges (for serving, optional)
Instructions:
Prepare the Sauce:
Heat olive oil in a medium saucepan over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Stir in curry powder, turmeric, ginger, and chili powder (if using).
Cook for 1-2 minutes to allow the spices to bloom.
Pour in coconut milk and bring to a gentle simmer.
Stir in lime juice, salt, black pepper, and honey (if using).
Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens.
Prepare the Cod:
Preheat your oven to 375°F (190°C).
Season cod fillets with salt and black pepper on both sides.
Place fillets in a single layer in a baking dish.
Scatter chopped red bell peppers around and on top of the cod.
Bake the Cod:
Pour the coconut curry sauce evenly over the cod, ensuring each fillet is well-coated.
Bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork.
Serve & Garnish:
Remove from the oven and garnish with chopped cilantro or parsley.
Serve with lime wedges for an extra pop of freshness.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories: ~380 kcal per serving
Servings: 4
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