Coconut Curry Baked Cod: A Bright, Flavor-Packed, Comforting Seafood Dinner
If you’re craving a seafood dish that’s comforting, vibrant, creamy, and unbelievably simple, Coconut Curry Baked Cod needs to be the next recipe you try. It brings together tender flaky cod with a silky coconut curry sauce full of aromatics, lime, herbs, and warm spices. The result is a dish that tastes restaurant-worthy but comes together with minimal prep and hands-off baking time.
The coconut curry sauce is the real star — rich and velvety from coconut milk, fragrant with garlic and ginger, and layered with warmth from curry paste and spices. As it bakes, the cod poaches gently in the sauce, making it buttery-soft and infused with flavor. The sauce thickens slightly, becoming a glossy, spoon-coated curry that’s perfect over rice, couscous, quinoa, or roasted vegetables.
This dish is bold without being heavy, healthy without tasting “light,” and easy enough for a weeknight while impressive enough for weekend cooking.
Why Coconut Curry Baked Cod Is So Good
1. Cod Is the Perfect Fish for Baking
Cod becomes incredibly tender in the oven — almost buttery — while holding its shape. Its mild flavor lets the curry shine without overwhelming the palate.
2. Coconut Curry Sauce = Pure Comfort
Coconut milk creates a creamy base that balances the savory spices and curry paste. It becomes slightly thick and luscious as it bakes around the cod.
3. Minimal Effort, Maximum Flavor
No sautéing, no pan-frying — just mix the sauce, pour over fish, bake.
4. Naturally Healthy
This dish is high in protein, dairy-free, naturally gluten-free, and packed with nourishing spices.
5. Versatile
You can easily adjust:
- Spice level
- Vegetables
- Protein
- Herbs and citrus
It’s the kind of dish that adapts to your kitchen.
Ingredients Overview (Detailed Guide)
Cod Fillets
Look for fresh or thawed cod with:
- Firm texture
- Even thickness
- Mild aroma
If cod isn’t available, halibut, haddock, or tilapia work well.
Coconut Curry Sauce
This sauce is the heart of the recipe:
- Coconut milk (full-fat preferred)
- Red or yellow curry paste
- Garlic & ginger
- Lime juice
- Honey or brown sugar (balances acidity)
- Turmeric & curry powder
- Salt & pepper
- Fresh cilantro
The sauce coats the fish beautifully and becomes fragrant as it bakes.
Vegetable Add-Ins (Optional)
You can bake veggies in the dish:
- Bell peppers
- Cherry tomatoes
- Spinach
- Carrots
- Zucchini
These soften into the sauce and make the meal even heartier.
Step-by-Step Instructions with Chef Tips
1. Prepare the Cod
Pat cod dry with paper towels — this helps seasoning cling and prevents excess water in the sauce. Season lightly with salt and pepper. Place in a baking dish.
Tip:
Use fillets that are similar in thickness for even cooking.
2. Mix the Coconut Curry Sauce
In a bowl whisk together:
- Coconut milk
- Curry paste
- Lime juice
- Honey
- Garlic
- Ginger
- Curry powder
- Turmeric
- Salt & pepper
Stir until smooth and vibrant.
Tip:
Taste the sauce before using — adjust lime, salt, or sweetness as needed.
3. Pour Sauce Over the Cod
Cover the fish generously. The cod will poach in the sauce, making it extremely tender.
If adding vegetables, nestle them around the fish.
4. Bake to Tender Perfection
Bake at 400°F (200°C) for:
- 15–18 minutes for thin fillets
- 18–22 minutes for thick fillets
Fish should flake easily with a fork.
5. Garnish for Brightness
Top with:
- Fresh cilantro
- Lime wedges
- Thin sliced chili (optional)
This adds the freshness that makes the dish pop.
Coconut Curry Baked Cod
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Season cod fillets with salt and pepper and place in baking dish.
- Whisk coconut milk, curry paste, garlic, ginger, lime juice, honey, curry powder, turmeric, and seasoning together.
- Pour the coconut curry sauce over the cod.
- Add optional vegetables around the fillets.
- Bake 15–22 minutes depending on thickness until fish flakes easily.
- Garnish with cilantro and serve with rice or naan.
Notes
Serving Suggestions
This dish pairs beautifully with:
- Coconut rice
- Basmati or jasmine rice
- Couscous or quinoa
- Garlic naan or flatbread
- Roasted cauliflower
- Steamed green beans
Pour extra curry sauce over everything — it’s the best part.
Variations
Make It Spicy
Add chili garlic sauce or extra curry paste.
Vegetable Coconut Curry Cod
Add peppers, spinach, tomatoes, or carrots directly into the sauce.
Creamier Texture
Stir in 1–2 tbsp cashew butter or coconut cream.
Different Fish Options
Good swaps:
- Halibut
- Haddock
- Tilapia
- Mahi mahi
Storage & Reheating
- Keep refrigerated 2–3 days.
- Reheat gently at low heat — don’t overcook fish.
- Sauce improves as flavors deepen.
Ingredients Section (Dash Format)
Cod
- 4 cod fillets
- Salt and pepper to taste
Coconut Curry Sauce
- 1 can (13.5 oz) coconut milk
- 2–3 tbsp red or yellow curry paste
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp lime juice
- 1 tsp honey or brown sugar
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp chopped cilantro
Optional
- 1 cup bell peppers or cherry tomatoes
- Lime wedges
- Extra cilantro
Instructions (Numbered Format)
- Preheat oven to 400°F (200°C).
- Pat cod fillets dry and season both sides with salt and pepper.
- In a bowl whisk coconut milk, curry paste, garlic, ginger, lime juice, honey, curry powder, turmeric, salt, and pepper.
- Place cod in a baking dish and pour the coconut curry sauce over the fillets.
- Add optional vegetables around the fish.
- Bake 15–22 minutes depending on thickness, until fish flakes easily.
- Garnish with cilantro and lime.
- Serve hot over rice, quinoa, or with naan.
