Coconut Curry Baked Cod – A Vibrant, Cozy, Flavor-Packed Dinner That Practically Cooks Itself

There’s something undeniably comforting about a warm, aromatic curry—especially one simmered with creamy coconut milk, bright lime, fresh herbs, and tender chunks of flaky white fish. This coconut curry baked cod is the epitome of effortless elegance: a dish that feels luxurious yet wholesome, exotic yet familiar, and impressive while requiring minimal prep.

Cod is one of the best fish for baked dishes—mild, tender, and able to soak up flavors beautifully without falling apart. Pairing it with a Thai-inspired coconut curry sauce turns a simple weeknight dinner into something special, fragrant, and deeply satisfying. The sauce soaks into the cod as it bakes, melding with its natural sweetness and creating a melt-in-your-mouth texture that’s both delicate and rich. And the aroma? Absolutely intoxicating.

This dish is the perfect balance of creamy, spicy, tangy, and savory. The coconut milk brings velvet-like smoothness, the red curry paste adds depth and warmth, garlic and ginger bring brightness, and lime juice cuts through with fresh acidity. A sprinkle of cilantro or basil elevates everything with bold green herbaceousness. It’s the kind of meal that warms you from the inside out—without feeling heavy or complicated.

Even better: it all comes together in one baking dish. Just whisk the sauce, pour it over the cod, bake, and serve. That’s it. You don’t need special equipment, advanced cooking skills, or hours in the kitchen. This is a naturally gluten-free, dairy-free, high-protein dinner that feels indulgent and nourishing all at once.

Let’s explore everything that makes this dish spectacular, how to make it perfectly every time, and the many ways you can customize it to fit your cravings.

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Ingredients:

Coconut Curry Sauce

• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce or fish sauce
• 1 tablespoon brown sugar or honey
• Juice of 1/2 lime
• 1/2 teaspoon turmeric (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Cod

• 4 cod fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt & pepper, to season
• 1 cup cherry tomatoes (optional)
• 1/2 small onion, thinly sliced
• 1 tablespoon chopped cilantro or basil (for garnish)
• Lime wedges for serving

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Instructions:

1. Preheat & Prepare Baking Dish:
   Preheat oven to 400°F (204°C). Lightly grease a casserole dish with olive oil.
2. Make the Coconut Curry Sauce:
   In a bowl, whisk together coconut milk, curry paste, garlic, ginger, soy or fish sauce, brown sugar, lime juice, turmeric, coriander, salt, and pepper until smooth and vibrant.
3. Prepare the Vegetables:
   Scatter sliced onions and cherry tomatoes across the bottom of the baking dish for natural sweetness and moisture.
4. Season the Cod:
   Pat cod fillets dry and season with salt and pepper. Place the fillets on top of the onions and tomatoes.
5. Pour the Sauce:
   Pour the coconut curry sauce evenly over the cod, making sure each fillet is well coated.
6. Bake:
   Bake for 18–22 minutes, or until the cod flakes easily with a fork. Avoid overbaking for maximum tenderness.
7. Garnish & Serve:
   Sprinkle with cilantro or basil and serve with lime wedges.

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Tips & Tricks

• Use full-fat coconut milk: It creates a richer, more stable sauce.
• Adjust spice level: Add more curry paste or a chopped chili for extra heat.
• Dry the cod first: Helps it bake evenly and prevents watering down the sauce.
• Don’t overbake fish: Cod turns tender at exactly-done, not well-done.
• Let it rest: A few minutes after baking helps the flavors settle and intensify.

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Variations

• Green Curry Version: Swap red curry paste for green.
• Vegetable Boost: Add spinach, zucchini, or bell peppers.
• Shrimp Add-On: Add shrimp during the last 8 minutes of baking.
• Creamier Sauce: Stir in a spoonful of peanut butter for richness.
• Keto Version: Skip the sugar and serve with cauliflower rice.

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Serving Suggestions

• Serve with jasmine rice or coconut rice to absorb the sauce.
• Pair with warm naan or flatbread.
• Add a side of roasted broccoli or green beans.
• For a lighter meal, serve over quinoa or steamed vegetables.

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Storage Information

• Refrigerator: Store leftovers up to 3 days.
• Freezer: Cod can be frozen in the sauce for up to 2 months.
• Reheat: Warm gently on the stovetop or microwave at 50% power to avoid drying out.

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FAQ

Can I substitute another fish?
Yes—halibut, tilapia, mahi-mahi, or haddock work beautifully.

Is this dish spicy?
Mild to medium, depending on curry paste. Adjust to taste.

Can I use light coconut milk?
You can, but the sauce will be thinner and less silky.

Do I need to marinate the fish?
No—the curry sauce acts as a natural marinade during baking.

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History / Fun Facts

Coconut curries have deep roots in South and Southeast Asian cuisines, where coconut milk is celebrated for its rich, cooling qualities that balance strong spices. Baked fish in coconut curry sauces is a staple in Thai, Malaysian, and Indian coastal cooking, blending aromatics, spices, and seafood into deeply flavorful meals. Cod, once called “the beef of the sea,” has been cherished in northern coastal regions for centuries due to its mild taste and ability to pair beautifully with bold flavors. This dish is a modern fusion—simple, nutritious, and inspired by traditional curry techniques that have stood the test of time.