Coconut Curry Baked Cod

🥥 Coconut Curry Baked Cod

Ingredients:
4 cod fillets (about 6 oz each)
1 tbsp olive oil (or coconut oil)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste (or yellow, for a milder flavor)
1 can (14 oz) coconut milk (full fat for creaminess)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
½ tsp cayenne (optional, for heat)
1 tbsp lime juice
Salt & pepper, to taste
Fresh cilantro, for garnish

Optional add-ins: cherry tomatoes, baby spinach, or sliced bell peppers.

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Instructions:
1. Preheat oven to 375°F (190°C).

2. In a skillet, heat oil over medium heat. Sauté onion for 3–4 minutes until softened.

3. Stir in garlic, ginger, and curry paste. Cook 1 minute until fragrant.

4. Add coconut milk, turmeric, cumin, paprika, and cayenne. Simmer 5 minutes, stirring often, until sauce thickens slightly. Season with salt, pepper, and lime juice.

5. Place cod fillets in a lightly greased baking dish. Pour the coconut curry sauce over the fish.

6. Bake uncovered for 18–22 minutes, or until cod flakes easily with a fork.

7. Garnish with fresh cilantro and serve hot.



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Serving Ideas:
Serve over jasmine rice, basmati rice, or coconut rice.
Pair with naan bread to soak up the curry sauce.
Add steamed veggies on the side for a full meal.


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