I prepared my version of Baked Cod using a rich blend of full-fat coconut milk and red curry paste. I combined garlic, ginger, and a hint of fresh red chili with zesty lime to create a unique balance. This recipe brings a fresh twist to holiday seafood dinners and leaves me pleasantly surprised every time.
I’ve always adored splashing new life into a traditional holiday meal, and this Christmas Coconut Curry Baked Cod does just that! I started by marinating 4 cod fillets with a zesty blend of coconut milk, red curry paste, and a hint of sugar to balance all the heat and tang from the lime zest and juice.
I then sautéed a finely chopped onion, minced garlic, grated ginger, and even a few slices of fresh red chili for that extra kick. Once the fish gently simmered in a creamy sauce created with a touch of coconut oil, salt and pepper, I could see the flavors mingling into a perfect marriage that warms the senses without overpowering the light taste of the seafood.
Topped with rough chopped cilantro, every bite is a nod to both tradition and innovation. I couldnt wait to share this new twist on a seafood dinner with my readers.
Enjoy!
Why I Like this Recipe
1. I absolutely love how the creamy coconut milk mixes with the red curry paste and lime giving it a bold yet balanced flavor that makes me feel like I’m on a mini tropical vacation every time I take a bite.
2. I really appreciate how simple the recipe is; even though it tastes super fancy, it’s just a few straightforward steps that leave me with tender, flaky cod without much fuss.
3. I enjoy that it turns a regular meal into something special for the holidays. It’s light and festive which is a nice change from the usual heavy dishes during Christmas.
4. I like that the fresh ingredients like ginger, garlic, and cilantro come together to make a sauce that’s not too overpowering but still packs a lot of flavor, making each bite uniquely delicious.
Ingredients
- Cod fillets are high in protein and lean, making them healthy for a light meal.
- Coconut milk adds creaminess and healthy fats while giving a rich, tropical flavor.
- Red curry paste infuses a spicy kick with aromatic spices that elevate the dish.
- Fresh lime zest and juice provide a tangy, sour brightness to balance flavors.
- Ginger offers a warm, zesty note that aids digestion and enhances taste.
- Coconut oil contributes subtle richness and healthy medium-chain fats for flavor.
Ingredient Quantities
- 4 cod fillets (about 6 oz each)
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 fresh red chili, thinly sliced (optional for a bit of heat)
- Zest and juice of 1 lime
- 1 tsp sugar (to balance the flavors)
- Salt and pepper to taste
- Fresh cilantro, roughly chopped (for garnish)
How to Make this
1. Preheat your oven to 400°F. While you’re waiting for it to warm up, grab a baking dish and lightly grease it with a bit of coconut oil.
2. In a medium saucepan, heat the remaining coconut oil over medium heat. Throw in the finely chopped onion, minced garlic, grated ginger and the thinly sliced red chili if you’re using it. Stir everything together for about 2-3 minutes until the onion softens.
3. Mix in the 3 tbsp of red curry paste and let it fry with the other ingredients for another minute so all those nice flavors come out.
4. Pour in the full-fat coconut milk, then add the zest and juice of 1 lime along with 1 tsp of sugar, salt and pepper. Let the sauce simmer for about 3 minutes until it starts to thicken slightly.
5. Place the cod fillets in your prepared baking dish and season them lightly with salt and pepper.
6. Pour the coconut curry sauce evenly over the cod fillets making sure each piece is completely covered.
7. Put the dish in the preheated oven and bake for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
8. Once done, carefully take the dish out of the oven and let it sit for a couple minutes.
9. Sprinkle fresh chopped cilantro on top for a burst of color and extra flavor.
10. Serve your Christmas Coconut Curry Baked Cod with rice or steamed veggies and get ready to enjoy a light, festive meal this holiday season. Enjoy!
Equipment Needed
1. Oven – Make sure it’s preheated to 400°F.
2. Baking dish – Needed to bake the cod; lightly grease it with coconut oil.
3. Medium saucepan – For cooking the sauce ingredients like onion, garlic, and ginger.
4. Knife – Use it to finely chop the onion, mince garlic, grate ginger and slice the red chili if using.
5. Cutting board – Helps you safely chop and slice your ingredients.
6. Grater – Necessary for zesting the lime and grating the ginger.
7. Citrus juicer – To easily extract juice from the lime.
8. Measuring spoons – For measuring red curry paste, sugar, and other seasonings accurately.
9. Spatula or stirring spoon – Use it to mix and stir the ingredients in the saucepan.
FAQ
Christmas Coconut Curry Baked Cod – A Delicious And Light Holiday Feast Recipe Substitutions and Variations
- If you can’t find cod fillets, try haddock or halibut since they’re light and flaky enough for this recipe.
- If full-fat coconut milk is unavailable, mix half almond milk and half heavy cream with a few drops of coconut extract to mimic the richness.
- If you dont have red curry paste, you can combine a tablespoon of paprika with a teaspoon of cumin and a little chili sauce to get a similar kick.
- If coconut oil is missing from your pantry, vegetable or canola oil works fine for cooking the aromatics.
Pro Tips
1. Make sure to pat your cod fillets dry with a paper towel before seasoning ’em; it’ll help the sauce stick better and give you a nicer overall texture.
2. If you can, use super fresh ginger and lime – those fresh ingredients really boost the flavor, and they taste a whole lot better than the powdered stuff.
3. Keep an eye on your oven time! Every oven runs a bit different so check the cod a couple minutes early to avoid overcooking it, since dry fish ain’t as tasty.
4. Feel free to play with the spice level – if you like it a little hotter, you can add another pinch of red curry paste or more sliced chili, but don’t go overboard or it’ll take away from the coconut flavour.
Christmas Coconut Curry Baked Cod – A Delicious And Light Holiday Feast Recipe
My favorite Christmas Coconut Curry Baked Cod – A Delicious And Light Holiday Feast Recipe
Equipment Needed:
1. Oven – Make sure it’s preheated to 400°F.
2. Baking dish – Needed to bake the cod; lightly grease it with coconut oil.
3. Medium saucepan – For cooking the sauce ingredients like onion, garlic, and ginger.
4. Knife – Use it to finely chop the onion, mince garlic, grate ginger and slice the red chili if using.
5. Cutting board – Helps you safely chop and slice your ingredients.
6. Grater – Necessary for zesting the lime and grating the ginger.
7. Citrus juicer – To easily extract juice from the lime.
8. Measuring spoons – For measuring red curry paste, sugar, and other seasonings accurately.
9. Spatula or stirring spoon – Use it to mix and stir the ingredients in the saucepan.
Ingredients:
- 4 cod fillets (about 6 oz each)
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 fresh red chili, thinly sliced (optional for a bit of heat)
- Zest and juice of 1 lime
- 1 tsp sugar (to balance the flavors)
- Salt and pepper to taste
- Fresh cilantro, roughly chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F. While you’re waiting for it to warm up, grab a baking dish and lightly grease it with a bit of coconut oil.
2. In a medium saucepan, heat the remaining coconut oil over medium heat. Throw in the finely chopped onion, minced garlic, grated ginger and the thinly sliced red chili if you’re using it. Stir everything together for about 2-3 minutes until the onion softens.
3. Mix in the 3 tbsp of red curry paste and let it fry with the other ingredients for another minute so all those nice flavors come out.
4. Pour in the full-fat coconut milk, then add the zest and juice of 1 lime along with 1 tsp of sugar, salt and pepper. Let the sauce simmer for about 3 minutes until it starts to thicken slightly.
5. Place the cod fillets in your prepared baking dish and season them lightly with salt and pepper.
6. Pour the coconut curry sauce evenly over the cod fillets making sure each piece is completely covered.
7. Put the dish in the preheated oven and bake for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
8. Once done, carefully take the dish out of the oven and let it sit for a couple minutes.
9. Sprinkle fresh chopped cilantro on top for a burst of color and extra flavor.
10. Serve your Christmas Coconut Curry Baked Cod with rice or steamed veggies and get ready to enjoy a light, festive meal this holiday season. Enjoy!
