Coconut Curry Baked Cod: Quick, Creamy Flavor Explosion

Coconut Curry Baked Cod is a creamy, gluten-free dish packed with protein, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 fillets

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 can Coconut milk Full-fat for richness or light for lower calories
2 tablespoons Olive oil Any neutral oil works as substitute
2 tablespoons Curry powder Feel free to blend spices for homemade curry
1 teaspoon Turmeric Optional for color
1 teaspoon Ground ginger Fresh ginger is a more intense option
1 clove Garlic
1 tablespoon Lime juice Optional for brightness
to taste Salt
to taste Pepper
to taste Chili powder Optional for heat
1 tablespoon Honey Optional for sweetness

For the Fish

4 fillets Cod Can substitute tilapia or haddock
to taste Salt and pepper For seasoning

Optional Enhancements

to taste Fresh herbs Cilantro or parsley for garnish

Equipment

Oven
Baking Dish
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a medium mixing bowl, whisk together the coconut milk, olive oil, curry powder, turmeric, ground ginger, garlic, lime juice, salt, and pepper until combined.
Place cod fillets in a baking dish and pour the coconut curry sauce over the fish, ensuring each fillet is coated.
Bake for 20-25 minutes. The cod should flake easily with a fork when done.
Garnish with fresh herbs and serve immediately over rice or quinoa.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Using fresh cod ensures the best flavor. Adjust spice levels according to your preference. Store leftovers in an airtight container for up to 3 days.

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