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Coconut Curry Baked Cod

Flaky, tender cod wrapped in a rich, golden coconut curry sauce that comes together in under 40 minutes. A bold, comforting, and family-friendly weeknight dinner with aromatic spices and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 fillets (about 6 oz each) cod, fresh or thawed
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce (optional but recommended)
  • 1 teaspoon brown sugar
  • ½ teaspoon turmeric
  • to taste salt and black pepper
  • fresh cilantro, for serving
  • lime wedges, for serving

Method
 

Preheat and Prep Your Dish
  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a 9x13-inch baking dish with olive oil or a quick spritz of cooking spray.
  3. Pat your cod fillets completely dry with paper towels.
  4. Season both sides lightly with salt and pepper and lay the fillets in the dish in a single layer.
Build the Coconut Curry Sauce
  1. In a medium saucepan over medium heat, warm the olive oil until it shimmers.
  2. Add the minced garlic and grated ginger and cook for about 60 seconds, stirring constantly.
  3. Stir in the red curry paste and let it cook with the aromatics for another minute.
  4. Pour in the coconut milk, lime juice, fish sauce, brown sugar, and turmeric. Whisk everything together.
  5. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning as needed.
Pour and Bake
  1. Pour the warm coconut curry sauce evenly over the cod fillets, making sure every fillet is well coated and surrounded by the sauce.
  2. Slide the dish into the preheated oven and bake uncovered for 18 to 22 minutes, until the fish flakes easily at the thickest part with a fork and looks opaque all the way through.
Garnish and Serve
  1. Pull the dish from the oven and let it rest for two minutes.
  2. Scatter fresh cilantro generously over the top and add lime wedges on the side.
  3. Serve directly from the baking dish with a squeeze of fresh lime juice.

Notes

Meal-Prep Tip: Mix the coconut curry sauce up to two days ahead and refrigerate. Assemble and bake fresh for best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a covered skillet over low heat with a splash of coconut milk. For milder flavor, swap red curry paste for yellow curry paste. Tilapia or haddock can replace cod. Let fillets sit at room temperature for 10 minutes before baking for even cooking. Always pat fillets dry before baking. Check fish at the 18-minute mark to avoid overbaking.