Coconut Curry Baked Cod is an easy and flavorful dish perfect for a weeknight dinner. It combines tender cod fillets with a creamy, mildly spicy coconut curry sauce that bakes to perfection. The sauce is thick and luscious, coating the fish with rich tropical flavors that feel comforting yet fresh. This recipe uses pantry staples and requires minimal prep, making it beginner-friendly and quick to fix. Pair it with my Quick & Delicious Salmon, Crispy Potatoes & Cheesy Asparagus recipe for a complete meal your family will love.
Why You'll Love Coconut Curry Baked Cod Easy Weeknight Dinner Recipe
Try this Coconut Curry Baked Cod recipe for an easy, flavorful weeknight dinner. Quick, homemade, and family-friendly with simple pantry staples.
- Simple to prepare with pantry staples and minimal ingredients.
- Rich, creamy coconut curry sauce that's mildly spiced and comforting.
- Perfectly baked cod for a light but satisfying main dish.
- Healthy, gluten-free, and packed with protein and omega-3s.
Ingredients for Coconut Curry Baked Cod Easy Weeknight Dinner Recipe
Cod fillets: Use fresh or frozen skinless fillets. Substitute with haddock or halibut if desired.Coconut milk: Full-fat gives richness. Light coconut milk can be used but sauce will be thinner.
- Cod fillets: Use fresh or frozen skinless fillets. Substitute with haddock or halibut if desired.
- Coconut milk: Full-fat gives richness. Light coconut milk can be used but sauce will be thinner.
Ingredient Note: Full measurements for Coconut Curry Baked Cod Easy Weeknight Dinner Recipe are listed in the printable recipe card below.
How to Make Coconut Curry Baked Cod Easy Weeknight Dinner Recipe
Step 1 — Prep & Preheat
Prepare the coconut curry sauce: Heat oil in a skillet over medium heat. Add chopped onion, garlic, and grated ginger. Cook until onions soften, about 4 minutes.
Step 2 — Cook and Build Flavor
Add spices: Stir in curry powder, turmeric, smoked paprika, and cayenne pepper if using. Cook for 1 minute to toast spices.
Step 3 — Finish, Taste, and Adjust
Add coconut milk and lemon juice: Pour in coconut milk, stir to combine and season with salt and pepper. Simmer gently for 5 minutes until sauce thickens slightly.
Expert Tips for Coconut Curry Baked Cod Easy Weeknight Dinner Recipe
- Pat cod dry before baking to help sauce stick better.
- If coconut milk separates, whisk well before using.
- Serve with rice or my Crispy Baked Cauliflower Steaks for a healthy side.
Coconut Curry Baked Cod Easy Weeknight Dinner Recipe
Try this Coconut Curry Baked Cod recipe for an easy, flavorful weeknight dinner. Quick, homemade, and family-friendly with simple pantry staples.
Ingredients
Main Ingredients
- 4 cod fillets (6 oz each), skinless
- 1 cup canned coconut milk (full fat)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil or coconut oil
- 1 tbsp lemon juice
- Fresh cilantro for garnish
Seasonings & Flavor Boosters
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
Optional Toppings
- Sliced green onions
- Toasted coconut flakes
- Lime wedges for serving
Instructions
How to Make Coconut Curry Baked Cod
- Prepare the coconut curry sauce: Heat oil in a skillet over medium heat. Add chopped onion, garlic, and grated ginger. Cook until onions soften, about 4 minutes.
- Add spices: Stir in curry powder, turmeric, smoked paprika, and cayenne pepper if using. Cook for 1 minute to toast spices.
- Add coconut milk and lemon juice: Pour in coconut milk, stir to combine and season with salt and pepper. Simmer gently for 5 minutes until sauce thickens slightly.
- Assemble and bake: Place cod fillets in a baking dish. Pour the curry sauce evenly over the fish. Bake in a preheated oven at 400°F for 15-20 minutes, or until fish flakes easily with a fork.
- Garnish and serve: Sprinkle with fresh cilantro and optional toppings. Serve immediately with rice or a side – Pair it with my Quick & Delicious Salmon, Crispy Potatoes & Cheesy Asparagus recipe for a full dinner.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Coconut Curry Baked Cod Easy Weeknight Dinner Recipe FAQs
Yes, you can prepare the curry sauce a day ahead and store it separately. Assemble and bake the cod shortly before serving for best texture.
Haddock, halibut, or tilapia work well as substitutes if you can't find cod.
Store in airtight containers in the refrigerator for up to 2 days. Reheat gently to keep the fish moist.
Overbaking is the main cause. Check the fish after 15 minutes; it should flake easily but still be moist inside.
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Before You Go
If you try this Coconut Curry Baked Cod Easy Weeknight Dinner Recipe, I’d love for you to leave a rating or share how you customized it.