Coconut Curry Baked Cod (Printable)

Flaky cod baked in a creamy coconut curry with ginger, lime, bell pepper and cilantro.

# What You’ll Need:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Coconut Curry Sauce

05 - 1 tablespoon olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons curry powder (mild or medium)
10 - 1 teaspoon ground turmeric
11 - 1 can (13.5 ounces) coconut milk, full-fat
12 - 1 tablespoon fish sauce or gluten-free soy sauce
13 - Juice of 1 lime
14 - 1 teaspoon sugar or honey
15 - 1 medium red bell pepper, julienned
16 - 3.5 ounces cherry tomatoes, halved
17 - Fresh cilantro leaves, for garnish

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat cod fillets dry. Season both sides with salt and pepper, then brush with olive oil. Arrange fillets in prepared baking dish.
03 - In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes, until translucent.
04 - Stir in minced garlic and grated ginger; cook for 1 minute until aromas develop.
05 - Add curry powder and turmeric to saucepan; toast for 30 seconds, stirring continuously.
06 - Pour in coconut milk, fish sauce or soy sauce, lime juice, and sugar or honey. Mix to combine.
07 - Add julienned red bell pepper and halved cherry tomatoes. Simmer sauce gently for 3–4 minutes, allowing vegetables to soften.
08 - Evenly pour coconut curry sauce over cod fillets in baking dish.
09 - Bake uncovered for 18–22 minutes, or until cod is opaque and flakes easily with a fork.
10 - Sprinkle generously with fresh cilantro leaves before serving.

# Expert Suggestions:

01 -
  • The oven does all the work, letting you bask in the coconut-curry steam swirling around the kitchen.
  • This makes fish irresistible, even if you think you don’t love seafood.
02 -
  • Baking even a minute too long will turn your beautiful cod into dry flakes—check it early and trust your fork.
  • I once tried low-fat coconut milk and the sauce was watery; full-fat is always worth it.
03 -
  • Room temperature fish cooks more evenly, so let fillets sit out while you make the sauce.
  • For a truly silky sauce, whisk the coconut milk before pouring it into the pan.

Return