There I was one busy weeknight, staring down an empty fridge and a hungry family ready for dinner. That’s when my go-to Coconut Curry Baked Cod came to the rescue. It’s one of those meals that feels special but is easy enough to whip up on any given night. The best part? It uses simple ingredients and comes together quickly, which every busy cook appreciates.
What You’ll Need
Here’s everything you’ll gather for this Coconut Curry Baked Cod. It uses ingredients you probably already have in your pantry or can find easily.
- 4 cod fillets (about 6 ounces each), fresh or thawed
- 1 can (14 ounces) coconut milk (full fat works best for a creamy sauce)
- 2 tablespoons yellow curry powder (you can swap with garam masala for a different flavor)
- 1 small onion, finely chopped (yellow or white onion is fine)
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger if fresh isn’t handy)
- 1 tablespoon olive oil or coconut oil
- Salt and pepper to taste
- Juice of half a lime (adds a fresh brightness)
- Fresh cilantro leaves for garnish (optional)
- Cooked rice or quinoa for serving
No worries if you don’t have fresh ginger; ground ginger works just fine, and I often use it when I’m in a pinch. You’ll find coconut milk in the regular grocery aisle, sometimes near Asian foods or canned goods.
This Coconut Curry Baked Cod keeps costs reasonable because it uses pantry staples and affordable cod fillets. If you’re shopping for cod, frozen works well and thaws nicely. This recipe also works with other flaky white fish like haddock or pollock.
To save time, you can buy pre-minced garlic or frozen ginger paste, which I use on busy days. If you happen to have leftovers, store any uneaten Coconut Curry Baked Cod in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the oven to keep the fish moist.
One little change I like to make is adding a sprinkle of chili flakes if I want a mild kick. This variation gives the dish a touch more warmth without overpowering the curry sauce.
Let’s Make It Together
This Coconut Curry Baked Cod is simple, and I’ll walk you through each step so you feel confident making it.
- Preheat your oven to 375°F (190°C). While it warms, grab a baking dish just big enough for your cod fillets to lie flat.
- In a skillet over medium heat, warm the olive oil. Add the chopped onion, cooking until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Your kitchen will start to smell amazing now.
- Add the curry powder to the skillet, stirring constantly for about 30 seconds. This step helps release the spices’ flavor.
- Pour in the coconut milk while stirring. Bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Season the sauce with salt, pepper, and lime juice. Taste to adjust seasoning—the lime really brightens the flavors.
- Pour half of this coconut curry sauce into the baking dish. Place the cod fillets on top, spacing them evenly.
- Spoon the remaining sauce over the fish. Don’t be shy; the sauce is what makes this Coconut Curry Baked Cod so delicious.
- Cover the dish loosely with foil. Bake for 15-20 minutes until the fish flakes easily with a fork. Be careful not to overcook; cod can dry out if left too long.
- While the Coconut Curry Baked Cod is baking, cook your rice or quinoa according to package instructions. This multitasking keeps everything ready to serve at once.
- Once baked, garnish the dish with fresh cilantro if you like. Serve the cod with the rice or grains, spooning extra sauce over the top.
Don’t worry if your baked cod looks a little less saucy after baking; some sauce thickens and coats the fish nicely. Taking your time with the sauce before baking really pays off in flavor.
If you’re curious about other similar dishes, you might find this Thai-Inspired Coconut Cod from Dishing Out Health offers a nice twist, or Simply Whisked’s Baked Coconut Curry Cod has a quick, minimal-ingredient version worth trying.
How to Serve & Enjoy
Serving this Coconut Curry Baked Cod is straightforward and always satisfying. I usually pair it with steamed jasmine rice or a fluffy quinoa to soak up the beautiful coconut curry sauce.
Vegetables on the side are a nice balance—roasted broccoli, steamed green beans, or sautéed spinach all work well. Their earthiness contrasts the mild, creamy fish.
This seafood curry bake is perfect for weeknight dinners when you want a comforting meal without hours of prep. It’s also a hit when hosting friends who appreciate healthy fish dishes with vibrant flavor.
For easy presentation, sprinkle some chopped cilantro or thinly sliced scallions on top. This spring of green makes the dish look more inviting, even if you’re serving right from the baking dish.
Leftovers reheat well. You can also turn them into curry fish tacos by flaking the cod and adding a squeeze of lime with some crunchy slaw. Another idea is mixing the leftover sauce with cooked noodles for a quick lunch.
Seasonally, I’ve tried adding diced tomatoes or bell peppers to the sauce in summer. It adds freshness and a splash of color without changing the heart of this Coconut Curry Baked Cod.
Friends and family have always enjoyed this meal, often asking for seconds because it’s just the right mix of cozy and healthy.
Your Questions Answered
Here are some common questions I get about making Coconut Curry Baked Cod, with honest answers from my kitchen.
Q: Can I make this Coconut Curry Baked Cod ahead of time?
A: Yes! You can prepare the curry sauce and chop the aromatics a day ahead. Just keep the fish separate until you’re ready to bake. Assembling and baking on the day keeps the fish fresh.
Q: What if I don’t have yellow curry powder?
A: No worries. You can swap with garam masala, curry paste, or even mild chili powder for a different flavor. Each change gives the Coconut Curry Baked Cod its own twist.
Q: How do I adjust this recipe for fewer or more people?
A: It scales easily. Just multiply ingredients by the number of servings. The cooking time stays the same since the fish fillets bake individually in the sauce.
Q: Can I use other fish besides cod?
A: Totally! Haddock, pollock, or even halibut can work. Just watch cooking times, especially for thicker fillets, to avoid overcooking.
Q: Is this recipe spicy?
A: It’s mild by default but you can add chili flakes or fresh chilies if you like a bit more heat.
Q: Can I make this Coconut Curry Baked Cod dairy-free?
A: Yes, it’s naturally dairy-free thanks to the coconut milk, making it a great choice for those avoiding dairy but still wanting creamy flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to two days. Reheat gently on the stove or oven so the fish stays tender.
For more inspiration, this Coconut Curry Baked Cod Recipe from Eat Well 101 shares helpful tips and variations.
Final Thoughts
This Coconut Curry Baked Cod has a special place in my recipe collection because it’s a reliable, crowd-pleasing meal that’s healthy and satisfying. It’s one of those dishes I trust will impress without stress.
My Best Coconut Curry Baked Cod Tips:
- Don’t skip sautéing the spices and aromatics first. This step builds deep flavor in the coconut curry sauce.
- Use fresh lime juice at the end to cut through the richness.
- Watch the baking time closely to keep the cod flaky and moist.
Over the years, I’ve tested versions with extra vegetables like bell peppers or peas, added a little chili for heat, and even served it over cauliflower rice for a low-carb twist. The most requested version remains the classic coconut curry sauce with plain jasmine rice—simple and cozy.
I hope you’ll find this Coconut Curry Baked Cod becomes your dependable recipe for busy nights or whenever you want something comforting and tasty. It’s a perfect example of good cooking that’s also doable.
If you want other easy dishes to keep in your rotation, try this TikTok baked feta pasta with pesto or treat yourself to caramelized baked banana slices for dessert. For a refreshing drink to accompany your Coconut Curry Baked Cod dinner, try the pineapple coconut smoothie.
Coconut Curry Baked Cod
Delight in this flavorful Coconut Curry Baked Cod, combining tender cod fillets with a creamy coconut curry sauce for a healthy and exotic dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
- 4 cod fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 red chili, sliced (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.
- Add red curry paste and cook for another minute, stirring constantly.
- Pour in coconut milk and lime juice, stir well and simmer for 5 minutes until slightly thickened.
- Place cod fillets in a baking dish and season with salt and pepper.
- Pour the coconut curry sauce evenly over the cod.
- Bake in the preheated oven for 15-18 minutes, or until cod is cooked through and flakes easily with a fork.
- Garnish with chopped cilantro and sliced red chili before serving.
Notes
Serve with steamed jasmine rice or quinoa for a complete meal. For extra heat, add more red chili or a pinch of cayenne pepper.