Coconut Curry Baked Cod: Your Quick Comfort Food Fix

Enjoy a delightful Coconut Curry Baked Cod that transforms weeknight dinners into a flavorful culinary adventure.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

4 fillets Cod fresh or frozen

For the Coconut Curry Sauce

1 can (13.5 oz) Coconut Milk light coconut milk can be used
1 tablespoon Curry Powder adjust to taste
2 cloves Garlic minced or use garlic powder
1 tablespoon Ginger grated fresh or ground
2 tablespoons Oil Vegetable or Olive
to taste Salt
to taste Pepper

For Serving

2 cups Rice or Quinoa for soaking up sauce
Optional Vegetables e.g., bell peppers or broccoli

Equipment

Skillet
Baking Dish
oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare the baking dish.
In a skillet, heat 2 tablespoons of oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of grated ginger, sauté for about 1 minute.
Stir in 1 tablespoon of curry powder and cook for another minute to bloom the spices.
Pour in the can of coconut milk along with a pinch of salt and pepper. Simmer for 3-5 minutes.
Arrange cod fillets in the baking dish, season with salt and pepper. Pour the coconut curry sauce over the cod.
Bake in the preheated oven for 15-20 minutes until cod flakes easily.
Serve immediately over rice or quinoa, optionally with vegetables.

Nutrition

Serving: 1fillet with sauceCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).

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