I still remember the night this Coconut Curry Baked Cod first became a staple in my kitchen. It was one of those evenings when I wanted something quick, comforting, and full of flavor after a long day. I tried a few baked cod recipes before, but none felt just right until that moment—when the creamy coconut curry sauce met the flaky cod, and it came together perfectly in the oven. That dish felt like a warm hug, and it quickly earned a spot in my collection of healthy fish dishes I love baking again and again.
What I adore about this Coconut Curry Baked Cod is how approachable it is. It’s not about fancy ingredients or complicated steps—just simple, tasty, and delightful results you can count on. Baking this recipe makes my kitchen smell heavenly, and I feel like I’m sharing something special every time I serve it. Whether it’s a weekday dinner or a casual gathering with friends, this baked cod recipe stands up beautifully.
If you’ve been looking for easy seafood dinners that bring flavor without fuss, this Coconut Curry Baked Cod might just become your new go-to. I’m excited to share it with you, along with tips, swaps, and serving ideas that’ll make it your own favorite too. Let’s jump in and bake something delicious together.
What You’ll Need for This Coconut Curry Baked Cod:
- 1 ½ pounds fresh cod fillets (about 4 pieces) – Look for firm, thick fillets at your local market. If you can’t find cod, halibut or haddock work beautifully in this Coconut Curry Baked Cod too.
- 1 can (13.5 ounces) coconut milk – Full-fat provides richness, but light coconut milk helps keep this as one of your healthy fish dishes.
- 2 tablespoons red curry paste – You can find this in most grocery stores or Asian markets. If you like milder flavor for your Coconut Curry Baked Cod, reduce to 1 tablespoon.
- 1 tablespoon fish sauce – Adds that classic umami touch. Soy sauce is a simple substitute if needed.
- 1 tablespoon lime juice – Freshly squeezed gives the best brightness.
- 1 small onion, finely chopped – Adds a sweet base note to the curry sauce.
- 2 garlic cloves, minced – You can’t ever go wrong with garlic in flavorful cod recipes.
- 1 teaspoon grated fresh ginger – This fresh kick is key for the coconut curry sauce.
- 1 tablespoon oil (vegetable or coconut oil) – For sautéing onion and garlic.
- Salt and black pepper, to taste – Remember to season well.
- Fresh cilantro or basil, for garnish (optional) – Bright herb finish makes your Coconut Curry Baked Cod look as good as it tastes.
A quick prep tip: Chop your onion, garlic, and ginger ahead to save time. Store leftover coconut milk in an airtight jar in the fridge for up to 4 days. Almost everything here you’ll find at most supermarkets, making this Coconut Curry Baked Cod an affordable choice for delicious easy seafood dinners.
Here’s my little trick: I always add a bit extra lime juice at the end. It cuts through the richness and brightens the whole dish just perfectly.
How to Make This Coconut Curry Baked Cod:
- Preheat your oven to 375°F (190°C). While it warms, pat your cod fillets dry with paper towels—this helps the coconut curry sauce stick better.
- Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Your kitchen will start to smell amazing, with that gentle sweetness warming the air.
- Stir in the garlic and ginger and cook for an additional minute until fragrant. This step is where you build the magic flavor for the coconut curry sauce.
- Add the red curry paste to the skillet and cook for a minute, stirring constantly so it doesn’t burn. This gives your Coconut Curry Baked Cod that lovely, rich base.
- Pour in the coconut milk and fish sauce, stirring to combine everything smoothly. Let it simmer gently for about 3-5 minutes until the sauce thickens slightly, but don’t let it boil hard.
- Take the skillet off the heat and stir in lime juice. Give it a taste and season with salt and pepper, adjusting to your preference. Remember, every Coconut Curry Baked Cod comes out a little different depending on your curry paste and fish sauce brand, so taste as you go!
- Place the cod fillets in a baking dish and pour the coconut curry sauce evenly over the top. Make sure each piece gets bathed in that delicious sauce.
- Bake uncovered in your preheated oven for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork. If your Coconut Curry Baked Cod looks opaque and feels tender, you’re right on track.
- While the cod bakes, this is a perfect time to prepare a simple side like cooked jasmine rice or steamed veggies. You can even tidy up your kitchen or enjoy a quick cup of tea.
- When done, garnish with fresh cilantro or basil if you like. Serve immediately and enjoy the satisfying comfort of this healthy fish dish.
Through the many times I’ve baked this Coconut Curry Baked Cod, I’ve learned that gentle handling of the fish keeps it flaky and moist. Also, that leftover sauce is incredible poured over rice the next day!
Serving Your Coconut Curry Baked Cod:
I love how versatile this Coconut Curry Baked Cod is when it comes to serving. One of my favorite ways is simply with warm jasmine rice or even coconut rice. The rice soaks up every bit of that creamy coconut curry sauce, making each bite perfect.
For a little extra crunch, I sometimes add a side of roasted or steamed vegetables like green beans, bok choy, or snap peas. The freshness and crunch balance beautifully with the tender fish.
This Coconut Curry Baked Cod also shines during casual dinners or when entertaining friends. It’s always a crowd-pleaser at my family gatherings, especially when I pair it with a crisp cucumber salad for a refreshing contrast.
If you want to make this feel special, try garnishing with sliced red chili or a sprinkle of toasted coconut flakes—simple touches that bring a festive feel to your easy seafood dinners.
Got leftovers? They reheat wonderfully. I often turn them into a quick lunch by serving the fish and sauce over quinoa or mixed greens for a healthy spin.
Seasonally, I’ve swapped out the curry paste with a milder yellow curry powder in colder months for a cozy twist. It’s always fun to try little variations and make the Coconut Curry Baked Cod your own.
This dish reminds me a bit of the Thai-Inspired Coconut Cod recipe from Dishing Out Health, which uses similar flavors but takes a slightly different approach. If you enjoy this Coconut Curry Baked Cod, you might love trying that too for a fresh take.
Common Questions About This Coconut Curry Baked Cod:
Can I make this Coconut Curry Baked Cod ahead of time?
Yes, you can prepare the sauce and chop your ingredients in advance. Store the sauce separately and pour it over the fish just before baking. It keeps well refrigerated for up to 24 hours, perfect for busy weeknight treat solutions.
What’s a good substitute for red curry paste?
If you don’t have red curry paste, yellow curry powder mixed with a bit of chili flakes can work nicely. It changes the flavor but keeps the coconut curry sauce delicious. For a milder dish, use less spice.
Can I use frozen cod for this?
Absolutely! Just thaw it completely and pat dry before baking. Because frozen fish releases moisture, you might need to bake a few extra minutes to ensure the Coconut Curry Baked Cod is cooked through.
How do I adjust this Coconut Curry Baked Cod for different pan sizes?
A wider baking dish spreads the fish out and cooks more evenly. For a smaller pan, you might need to reduce the sauce a bit to avoid pooling. Just keep an eye on the baking time, as thinner layers cook faster.
Can I add vegetables directly to the baking dish?
Yes! Thinly sliced bell peppers, cherry tomatoes, or zucchini make great additions. Toss them lightly in a bit of oil and spread them around the cod before pouring the coconut curry sauce. It turns the dinner into a one-pan meal.
Is this Coconut Curry Baked Cod spicy?
It depends on your curry paste! Red curry paste can vary in heat. If you’re sensitive, start with less and add more at the end if desired.
How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stove or in the microwave. This recipe also stores well in freezer-safe containers for up to a month.
This recipe reminded me of the baked fish with lemon basil pesto from Perry’s Plate—another easy seafood dinner with big flavor. For a change of pace, check it out after you’ve mastered your Coconut Curry Baked Cod!
Final Thoughts on This Coconut Curry Baked Cod:
This Coconut Curry Baked Cod has earned a special spot in my recipe books because it delivers flavorful cod recipes that never disappoint and are surprisingly easy. It’s one of those healthy fish dishes I turn to often when I want something nourishing and cozy.
My Top Tips for This Coconut Curry Baked Cod:
- Always pat your fish dry before baking for the best texture.
- Taste your coconut curry sauce before baking and adjust seasonings.
- Don’t rush the sauce on the stovetop—it’s where all the flavor builds.
If you want to mix it up, try these tasty variations:
- Swap red curry paste for green curry paste for added vibrancy.
- Add a handful of cherry tomatoes before baking for a juicy burst.
- Finish with toasted shredded coconut sprinkled on top before serving.
The version that gets requested the most at my family table is the classic with lime juice and fresh cilantro—simple but irresistible.
I really encourage you to make this Coconut Curry Baked Cod your own. Add your favorite herbs, switch up the sides, or experiment with the curry heat.
I hope you love the comfort and joy this recipe brings as much as I do. Baking and sharing easy seafood dinners like this Coconut Curry Baked Cod is all about feeling confident in the kitchen and enjoying every bite.
Before you go, if you want more cozy coconut curry ideas, be sure to check out my Coconut Curry Lentil Soup and Roasted Cauliflower Curry Soup recipes. And for a spicy, fun side, my Baked Sweet Chili Wings are a crowd favorite too!
If you want to see this recipe in action or get inspired by more flavorful cod recipes, take a peek at Zena Kamgaing’s fantastic fish reel on Instagram. It’s a joy to watch and gets you pumped for cooking.
Thanks for baking with me today, friends. Here’s to many delicious moments with your Coconut Curry Baked Cod!
Coconut Curry Baked Cod
This Coconut Curry Baked Cod is a flavorful and healthy dish combining tender cod fillets with a fragrant, creamy coconut curry sauce, perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
- 4 cod fillets (about 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 tsp grated fresh ginger
- 1 tbsp lime juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion, garlic, and ginger and sauté until soft and fragrant, about 3-4 minutes.
- Stir in red curry paste and cook for another minute.
- Add coconut milk and lime juice, stirring to combine. Simmer the sauce gently for 5 minutes, then season with salt and pepper.
- Place cod fillets in a baking dish and pour the coconut curry sauce over them.
- Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh cilantro and serve hot with jasmine rice.
Notes
For an extra depth of flavor, add thinly sliced bell peppers or spinach to the sauce before baking. Serve with steamed vegetables for a complete meal.