Fresh Coconut Curry Baked Cod Recipe Easy Dinner in 30 Minutes

The creamy richness of coconut curry paired with flaky, tender baked cod is just *chef’s kiss*. This Fresh Coconut Curry Baked Cod recipe is not only bursting with bold flavors but also comes together in just 30 minutes—a true lifesaver for busy weekdays. Imagine fragrant spices mingling with the subtle sweetness of coconut milk, all perfectly wrapped around the delicate cod. It’s the dinner recipe you’ll want to make again and again!

I first stumbled upon this combination when I was trying to use up some pantry staples. Coconut milk and curry paste had been hiding in the back of my cupboard for weeks, and cod fillets were a last-minute grocery store grab. What started as an experiment turned into one of my favorite weeknight meals. Plus, it’s healthy, satisfying, and easy to customize for any taste preference.

Whether you’re a curry enthusiast or just dipping your toes into the world of bold flavors, this recipe is perfect for bringing a little excitement to your dinner table. Trust me, you’re going to love it!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, making it perfect for those hectic evenings.
• Simple Ingredients: No fancy grocery trips required—most of these are pantry staples or easy-to-find essentials.
• Healthy Comfort Food: Packed with protein and wholesome fats, it’s as nourishing as it is delicious.
• Versatile: Works beautifully with other types of fish or even shrimp, making it adaptable for whatever you have on hand.
• Family-Friendly: Mild enough for the kids but flavorful enough for the adults to love it too.

The real magic of this dish lies in the coconut curry sauce. It’s rich, slightly sweet, and wonderfully spiced. Combined with the tender baked cod, every bite feels like a celebration of flavors. Plus, cleanup is minimal. Who doesn’t love a recipe that tastes gourmet but doesn’t leave you scrubbing pots for hours?

This isn’t just another baked fish recipe—it’s an explosion of bold, comforting flavors that will quickly become a staple in your weekly rotation.

What Ingredients You Will Need

This Fresh Coconut Curry Baked Cod recipe uses simple, wholesome ingredients to create a flavorful, satisfying dish that’s perfect for any night of the week. Here’s what you’ll need:

• Cod fillets: Fresh or thawed, about 4-6 oz per piece (skinless works best).
• Coconut milk: Full-fat for the creamiest sauce, but light coconut milk works too.
• Curry paste: Red curry paste is perfect for bold flavor—look for your favorite brand.
• Garlic: Freshly minced for that aromatic punch.
• Ginger: Grated or minced; fresh is best, but powdered works in a pinch.
• Onion: Yellow or white, finely chopped.
• Cherry tomatoes: Halved for a pop of sweetness and texture.
• Fish sauce: Adds a touch of umami (optional, but highly recommended).
• Fresh lime: For brightness and acidity.
• Salt & pepper: To season the cod before baking.
• Fresh cilantro: For garnish and a hint of herby freshness.
• Olive oil: For sautéing and drizzling on the cod before baking.

Feel free to tweak the ingredients to suit your taste or dietary needs. For example, you can swap cod for salmon, use green curry paste instead of red, or substitute cilantro with parsley if that’s more your vibe.

Equipment Needed

• Baking dish: A glass or ceramic dish works best for even cooking.
• Sauté pan: For preparing the coconut curry sauce.
• Microplane or grater: To finely grate ginger.
• Sharp knife: For chopping veggies and herbs.
• Cutting board: A sturdy surface for prepping ingredients.
• Spatula: For stirring the sauce.

Don’t have a baking dish? You can use a rimmed sheet pan instead. No microplane? A small spoon works for scraping ginger skin, and finely chopping it with a knife will do the trick.

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Season your cod fillets with salt and pepper on both sides, then place them in the prepared dish. Drizzle a little olive oil on top for extra moisture.
3. In a sauté pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Add the curry paste to the pan and cook for 1-2 minutes to bloom the spices—you’ll notice the aroma intensify.
6. Pour in the coconut milk and stir until the curry paste is fully incorporated. Add fish sauce and cherry tomatoes, letting the sauce simmer for 5 minutes. Taste and adjust for salt if needed.
7. Pour the coconut curry sauce over the cod fillets in the baking dish, ensuring they’re evenly coated.
8. Bake uncovered for 15-18 minutes, or until the cod is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
9. Remove from the oven and squeeze fresh lime juice over the top. Garnish with chopped cilantro before serving.

Pro tip: If you notice the sauce bubbling too much, you can loosely cover the dish with foil. This prevents the sauce from reducing too much while the fish cooks.

Cooking Tips & Techniques

• Use fresh cod: Fresh cod will give you the best texture and flavor, but frozen works if thawed properly.
• Don’t skip blooming the curry paste: Cooking it briefly in oil releases its full flavor potential.
• Check for doneness: Cod is done when it flakes easily with a fork. Avoid overcooking to keep it tender.
• Customize the heat: Add a pinch of red chili flakes or a sliced chili pepper if you want extra spice.
• Make extra sauce: Double the coconut curry sauce if you want to serve it over rice or noodles—it’s that good!

Variations & Adaptations

• Vegetarian option: Swap the cod for tofu or chickpeas. Both pair beautifully with coconut curry flavors.
• Seafood swaps: Use salmon, halibut, or shrimp instead of cod for a different spin.
• Spice adjustments: Try green curry paste for a milder, herbaceous flavor or yellow curry paste for a sweeter profile.
• Gluten-free option: This recipe is naturally gluten-free, but always check labels for curry paste and fish sauce to ensure no hidden gluten.
• Seasonal twist: Add fresh spinach or kale to the sauce for extra greens, or swap cherry tomatoes for diced zucchini in the summer.

I’ve even tried this recipe with a splash of pineapple juice in the sauce for a tropical vibe—it was a hit!

Serving & Storage Suggestions

This Fresh Coconut Curry Baked Cod is best served hot, straight from the oven. Pair it with fluffy jasmine rice, naan bread, or even cauliflower rice for a lighter option. Add a side of roasted veggies or a fresh cucumber salad to complete the meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of coconut milk to refresh the sauce.

Nutritional Information & Benefits

Each serving of this recipe is packed with lean protein from the cod and healthy fats from the coconut milk. It’s naturally gluten-free and dairy-free, making it suitable for various dietary needs. Plus, the curry paste and ginger bring anti-inflammatory benefits, while the tomatoes add a boost of antioxidants.

If you’re watching your carbs, pair the cod with steamed veggies or cauliflower rice instead of traditional starches. It’s a guilt-free comfort meal you can feel good about!

Conclusion

There’s something magical about the combination of fresh coconut curry and baked cod—it’s a recipe that’s simple yet incredibly satisfying. Whether you’re cooking for yourself, your family, or hosting friends, this dish will make you look like a pro in the kitchen without breaking a sweat.

I love how versatile it is, allowing me to adapt it to whatever ingredients I have on hand or whatever mood I’m in. Plus, the fact that it’s ready in half an hour makes it a no-brainer for busy nights.

Give this Fresh Coconut Curry Baked Cod recipe a try and let me know how you put your spin on it! Share your thoughts in the comments below—I’d love to hear how you made it your own.

Happy cooking!

FAQs

Can I use frozen cod for this recipe?

Yes, just make sure to thaw the cod completely and pat it dry before seasoning and baking.

How spicy is this dish?

It’s mildly spiced with red curry paste. You can adjust the heat by adding chili flakes or using less curry paste.

What can I serve with coconut curry baked cod?

Jasmine rice, naan bread, or a simple cucumber salad are great options. Cauliflower rice works for a low-carb pairing.

Can I make the sauce ahead of time?

Absolutely! Prepare the sauce and store it in the fridge for up to 3 days. Reheat and pour over the cod before baking.

What other fish can I use in this recipe?

Salmon, halibut, or even tilapia are excellent alternatives to cod in this recipe.

Print