Coconut Curry Cod Tray Bake

• 1 1/2 cups coconut milk
• 2 tbsp red curry paste
• 1 lb cod fillets
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ground turmeric
• 1/2 cup frozen peas
• 2 tbsp lime juice
• 1 tbsp fish sauce
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together coconut milk, curry paste, garlic, ginger, and turmeric until smooth.
3. 3 Arrange cod, bell peppers, zucchini, and onion on a baking tray.
4. 4 Pour the coconut curry mixture evenly over the fish and vegetables.
5. 5 Bake for 20 minutes.
6. 6 Add peas and bake for an additional 5 minutes or until fish is cooked through.
7. 7 Remove from oven, drizzle with lime juice and fish sauce, and season with salt.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Baking tray
• Oven
• Whisk
• Baking sheet

Variations

• Add shrimp or scallops for a seafood medley.
• Include diced sweet potatoes for added sweetness and texture.

Substitutions

• Use almond milk for a lighter option, though it will change the flavor.
• Substitute cod with tilapia or another white fish.

Pairings

• Pairs well with jasmine rice, naan, or a cucumber raita.

Nutrition

Tips

• For a vegetarian option, substitute cod with firm tofu or chickpeas.
• If you prefer less heat, use green curry paste instead.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• A squeeze of extra lime adds a nice zing!

FAQ