Coconut Curry Baked Cod: Quick, Healthy, and Irresistible

Coconut Curry Baked Cod is a vibrant dish with protein-rich cod fillets and a creamy coconut curry sauce, ideal for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cod

4 fillets Cod or substitute with halibut or tilapia

For the Sauce

1 can Full-fat coconut milk using low-fat may alter sauce consistency
2 tbsp Olive oil can substitute with coconut oil
2 tbsp Curry powder or swap with curry paste
1 tsp Turmeric
1 tbsp Ginger freshly grated preferred
1 tsp Chili powder optional, adjust to heat preference
2 cloves Garlic minced
1 tbsp Lime juice
to taste Salt
to taste Pepper
1 tbsp Honey maple syrup is a substitute

Equipment

Baking Dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the coconut milk, olive oil, curry powder, turmeric, ginger, chili powder, garlic, lime juice, salt, pepper, and honey. Whisk until smooth.
Season the cod fillets generously with salt and pepper, then arrange them in a baking dish.
Pour the coconut curry sauce over the cod fillets, ensuring they are well-coated.
Bake for about 25 minutes, until the cod is opaque and flakes easily with a fork.
Remove from the oven, garnish with chopped cilantro or parsley, and serve with lime wedges.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 14gProtein: 30gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Serve with your favorite vegetables for a complete meal. Store leftovers in an airtight container for up to 3 days.

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