Coconut Curry Baked Cod

$To make Coconut Curry Baked Cod, gather the following ingredients: - 4 cod fillets, approximately 6 ounces each - 1 cup full-fat coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce (adjust to taste) - 1 teaspoon brown sugar - Zest and juice of 1 lime - 1 cup baby spinach, roughly chopped - 1 red bell pepper, thinly sliced - 1 teaspoon fresh ginger, finely minced - 1 teaspoon garlic, finely minced - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnishing - Cooked jasmine rice, for serving (about 2 cups uncooked will yield 4 cups cooked) These ingredients create a rich and flavorful meal. The cod offers a tender base. The coconut milk adds creaminess, while the red curry paste gives it a spicy kick. The lime zest brightens the dish, and the vegetables add crunch and color. You’ll find that each bite is a balance of flavors. Don't forget to check out the Full Recipe for detailed steps to achieve this delightful dish! Set the oven to 400°F (200°C). This step warms up the oven so the cod cooks evenly. In a medium bowl, whisk together: - 1 cup full-fat coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce (adjust to taste) - 1 teaspoon brown sugar - Zest and juice of 1 lime Mix until smooth. This sauce adds rich flavor to the cod. Take 4 cod fillets, about 6 ounces each. Pat them dry with a paper towel. Season both sides with salt and freshly ground black pepper. Place them in a greased baking dish, making sure they fit snugly. Pour the coconut curry mixture evenly over the cod. Scatter on top: - 1 red bell pepper, thinly sliced - 1 teaspoon fresh ginger, finely minced - 1 teaspoon garlic, finely minced This adds more taste and aroma to your dish. Cover the dish tightly with foil. Bake for 15 minutes. This helps the fish cook evenly. After 15 minutes, carefully remove the foil. Stir in 1 cup of chopped baby spinach. Spread it evenly over the cod. Bake uncovered for another 10-15 minutes. The cod should be opaque and flake easily. Once cooked, let the dish rest for a few minutes. This helps keep the fish moist. Serve with jasmine rice. Top the rice with the coconut curry baked cod. Spoon extra sauce over the fish. Garnish with fresh cilantro leaves for a colorful touch. For the full recipe, you can refer to the initial section. Enjoy this flavorful and simple dish! When cooking cod, you want to choose fresh fillets. Look for firm, white fish with no odor. For even cooking, make sure the fillets are similar in size. Pat them dry before cooking, so they sear nicely. Place the fillets in a greased baking dish without overlapping. This helps them cook evenly and remain tender. To boost the flavor, try adding spices like cumin or coriander. You can also mix in some chopped fresh herbs, like basil or mint. If you like heat, toss in some sliced jalapeños. For a tangy kick, add a splash of rice vinegar. Don’t forget the lime juice; it brightens the whole dish! For a gorgeous plate, serve the cod on a bed of jasmine rice. Spoon extra coconut curry sauce over the fish for a rich look. Add bright red bell pepper and fresh spinach on top. Finish with fresh cilantro leaves for a pop of green. This not only tastes great but also looks stunning on your table. For the full recipe, check the earlier section. {{image_4}} You can switch the cod for salmon or shrimp. Salmon gives a richer flavor. It cooks similarly, so just keep an eye on the time. Shrimp works well too. Use large shrimp and adjust the cooking time. They cook quickly and will be juicy in the curry sauce. If you want a dairy-free option, use coconut cream instead of coconut milk. You can also skip the fish sauce for a vegetarian twist. Just add a bit more salt or soy sauce for flavor. This keeps the dish tasty and friendly for different diets. Feel free to add other veggies. Broccoli and snap peas add nice crunch. Carrots bring sweetness and color. Cauliflower is another great choice, soaking up the curry well. Mix and match your favorites for a unique dish each time. After enjoying your coconut curry baked cod, you may have some leftovers. To store them properly, let the dish cool to room temperature. Place the cod and sauce in an airtight container. You can also separate the rice if you prefer. Refrigerate the leftovers within two hours of cooking. This keeps the cod fresh and safe to eat later. If you want to store it for a longer time, you can freeze the cod and sauce together. Just make sure to use a freezer-safe container. When it’s time to enjoy your leftovers, reheating them correctly is key. Preheat your oven to 350°F (175°C). Place the cod in an oven-safe dish and pour some extra coconut curry sauce over it. Cover the dish with foil to keep moisture in. Bake for about 15 minutes or until heated through. You can also reheat in the microwave. Just use a microwave-safe dish and heat in short bursts, checking often to avoid overcooking. When stored properly, your coconut curry baked cod will last in the fridge for about three days. If you freeze it, it can last up to three months. Keep in mind that the texture may change slightly after thawing. Always check for any off smells or changes in color before eating leftovers. If it looks or smells bad, it’s best to throw it away. Enjoy your meal with confidence! You can serve many sides with Coconut Curry Baked Cod. Here are some tasty options: - Jasmine rice - Quinoa - Steamed broccoli - Roasted vegetables - A fresh green salad - Naan or pita bread These sides add flavor and balance to the dish. They make your meal more filling and fun. Yes, you can easily make this recipe gluten-free. Here are some tips: - Use gluten-free fish sauce. - Check the red curry paste for gluten. Some brands add gluten. - Serve with rice or quinoa instead of bread. These simple swaps ensure everyone can enjoy this dish. Coconut Curry Baked Cod is very healthy. Here are some benefits: - Cod is a great source of protein. - Coconut milk contains healthy fats. - Spinach is rich in vitamins and minerals. - This dish is low in carbs when served with just veggies. Overall, it offers a balanced meal with nutrients. If you like more heat, try these tips to spice up your dish: - Add more red curry paste. - Mix in diced jalapeño or Thai chili peppers. - Sprinkle red pepper flakes on top before serving. These additions bring a warm kick to the flavors. Enjoy experimenting! This blog post shared a simple and tasty recipe for Coconut Curry Baked Cod. You learned about key ingredients, step-by-step instructions, and helpful tips. You can customize the dish with different proteins or vegetables to suit your taste. Storing and reheating tips ensure you enjoy leftovers without losing flavor. Overall, this dish is easy to make and pairs well with jasmine rice. It’s a healthy option packed with flavor. Dive into this recipe for a delightful meal any day!$

Experience the delightful flavors of Coconut Curry Baked Cod with this easy recipe! Perfectly flaky cod fillets are enveloped in a creamy coconut curry sauce, paired with fresh veggies and served over fragrant jasmine rice. In just about 40 minutes, you'll savor a dish that’s as healthy as it is delicious. Click to discover the full recipe and impress your family with this vibrant meal!

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Ingredients

4 cod fillets, approximately 6 ounces each

1 cup full-fat coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce (adjust to taste)

1 teaspoon brown sugar

Zest and juice of 1 lime

1 cup baby spinach, roughly chopped

1 red bell pepper, thinly sliced

1 teaspoon fresh ginger, finely minced

1 teaspoon garlic, finely minced

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, for garnishing

Cooked jasmine rice, for serving (about 2 cups uncooked will yield 4 cups cooked)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare the Coconut Curry Sauce: In a medium-size mixing bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and lime juice until the mixture is completely smooth and uniform. This will be the flavorful sauce that envelops your cod.

Season the Cod: Take the cod fillets and pat them dry with a paper towel. Season both sides generously with salt and freshly ground black pepper. Place the seasoned fillets in a lightly greased baking dish. Make sure they fit snugly without overlapping for even cooking.

Add the Sauce: Pour the coconut curry mixture evenly over the cod fillets, ensuring that each piece is generously coated in the fragrant sauce.

Top with Vegetables: Scatter the sliced red bell pepper, minced ginger, and minced garlic over the cod and the curry sauce, allowing their flavors to infuse the dish while baking.

Bake Covered: Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for about 15 minutes to allow the fish to start cooking through.

Add Spinach and Finish Baking: After 15 minutes, carefully remove the foil (watch out for hot steam). Gently stir in the chopped baby spinach, spreading it evenly across the dish. Return the dish to the oven uncovered and bake for an additional 10-15 minutes, or until the cod is opaque and flakes easily with a fork.

Let Rest: Once cooked, remove the dish from the oven and allow it to rest for a few minutes to maintain its moisture and flavor.

Serve: To serve, place a generous portion of cooked jasmine rice on each plate. Top the rice with the coconut curry baked cod, spooning extra sauce over the fish to enhance the flavors. Garnish with fresh cilantro leaves for a vibrant finish.

- Prep Time: 10 minutes

- Total Time: 40 minutes

- Servings: 4

Enjoy your culinary adventure with this vibrant and aromatic dish!