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Coconut Curry Baked Cod – A Creamy, Fragrant, Flavor-Packed Weeknight Dinner
If you want a meal that brings bold flavor, effortless prep, and a beautifully tender flaky fish all in one dish, Coconut Curry Baked Cod delivers every single time. This recipe blends the rich creaminess of coconut milk with aromatic curry paste, garlic, ginger, lime, and fresh herbs to create a sauce that transforms simple cod into something spectacular. It’s the perfect combination of easy and impressive — whether you’re cooking for a busy weeknight or hosting a relaxed dinner gathering.
Cod is one of the most approachable white fish options for home cooks because of its mild flavor and naturally flaky texture. When baked in a coconut-curry bath, it becomes incredibly moist, flavorful, and perfectly infused with spice and citrus. And unlike stovetop curries, this recipe requires very little hands-on time. Everything bakes together in the oven, the flavors meld beautifully, and the cleanup is minimal.
In this long-form recipe guide, we’ll explore everything you need to know: ingredients, step-by-step instructions, variations, prep tips, make-ahead strategies, and serving suggestions. By the end, Coconut Curry Baked Cod might just become one of your most-requested dinners.
Why This Recipe Works
1. Cod Loves Gentle Moist Heat
Baking the fish in a coconut-curry sauce ensures the fillets stay moist and tender. Because cod is lean, it can dry out quickly — but the coconut milk protects it during cooking.
2. The Curry Sauce Is Foolproof
A blend of coconut milk, curry paste, lime juice, garlic, ginger, and a splash of fish sauce creates a restaurant-quality flavor without complex techniques. Simply whisk and pour.
3. It’s Naturally Gluten-Free and Dairy-Free
The creaminess comes from coconut milk, making it a great recipe for guests with dietary restrictions.
4. It’s a One-Dish Meal
Bake everything in one pan. Add rice or a quick veggie, and you’re done.
Ingredients
- Cod fillets – about 4 fillets, fresh or frozen (thawed)
- Full-fat coconut milk – creates the creamy curry base
- Red curry paste – aromatic, flavorful, not overly spicy
- Garlic – minced
- Fresh ginger – grated for brightness
- Lime juice – balances richness
- Fish sauce – for subtle umami depth
- Brown sugar – just a touch for balance
- Salt & pepper
- Cilantro – freshly chopped
- Optional: sliced red chili, scallions, turmeric, or lemongrass
Ingredients (List Format for Recipe Section)
- 4 cod fillets (about 6 oz each)
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish.
- Pat cod fillets dry with paper towels and season with salt and pepper.
- Whisk the sauce: In a bowl, combine coconut milk, curry paste, garlic, ginger, fish sauce, lime juice, and brown sugar. Mix until smooth.
- Place cod in the baking dish, leaving space between fillets.
- Pour the coconut curry sauce over the fish, ensuring each piece is coated.
- Bake for 16–20 minutes, depending on thickness, until the cod flakes easily with a fork.
- Garnish with fresh cilantro and squeeze extra lime on top.
- Serve hot with jasmine rice, quinoa, naan, or roasted vegetables.
Coconut Curry Baked Cod
A tender, flaky cod baked in a rich, creamy coconut curry sauce with garlic, ginger, lime, and fresh herbs.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Pat cod fillets dry and season with salt and pepper.
- In a mixing bowl, whisk together coconut milk, red curry paste, garlic, ginger, fish sauce, lime juice, and brown sugar.
- Arrange cod fillets in the baking dish and pour the sauce over the top.
- Bake for 16–20 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For extra heat, add sliced red chili or a teaspoon of chili flakes. Serve over rice for best results.
Tips for Perfect Coconut Curry Baked Cod
Use Full-Fat Coconut Milk
Light coconut milk will thin the sauce and reduce richness. For the best texture and flavor, always choose full-fat.
Don’t Overbake the Cod
Cod is done when it flakes gently. If the fillets are thin, check at 14 minutes.
Stir Curry Paste Well
Curry paste can be thick — whisk thoroughly for a velvety sauce.
Add Veggies for a One-Pan Meal
Try adding:
- thin-sliced bell peppers
- small broccoli florets
- zucchini rounds
- snap peas
Spread them around the cod so they cook in the sauce.
Flavor Variations
Green Curry Baked Cod
Use green curry paste instead of red for a herbal, citrus-forward vibe.
Spicy Coconut Curry Cod
Add sliced red chilis, chili flakes, or a spoonful of sambal oelek.
Creamier Version
Stir in a spoonful of cashew butter for a velvety finishing touch.
Caribbean Coconut Curry Cod
Swap red curry paste for Jamaican curry powder and add thyme.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine or basmati rice
- Coconut rice
- Sautéed spinach
- Roasted carrots
- Quinoa bowls
- Warm naan or flatbread
Add lime wedges at the table — the bright acidity is magical with the creamy sauce.
Make-Ahead & Storage
Make-Ahead
Mix the coconut curry sauce 2–3 days in advance. Store in the refrigerator.
Leftovers
- Refrigerate for up to 3 days.
- Reheat gently on the stovetop or microwave at low power.
- Don’t overheat — cod can become tough.
Why This Recipe Is So Popular
It’s fast, it’s impressive, it’s healthy, and it tastes like something from a high-end Asian-fusion restaurant. The balance of creamy, spicy, savory, and citrusy flavors creates a harmonious dish that appeals to almost everyone — even people who say they “don’t like fish.”