Herby Coconut Baked Cod
If you’re looking for a new way to cook cod, this Herby Coconut Baked Cod is well worth trying. Coconut milk, fresh coriander, Thai basil and a spoonful of green curry paste are blitzed together to create a fragrant sauce that doubles as both a marinade and the perfect accompaniment to the fish. As it grills, the sauce thickens and caramelises around the edges, making it perfect for spooning over steamed rice.
- Prep Time: 10 minutes
- Total Time: 1 hour (including marinating time)
- Yield: 4 1x
Ingredients
Scale
- 4 thick cod loins (other firm white fish will also work)
- 400g tin good-quality coconut milk (at least 70% coconut extract)
- 30g fresh coriander
- 20g fresh Thai basil leaves
- 1 tbsp good-quality Thai green curry paste
- ½ tsp salt
- ½ tsp sugar
- to serve: lime wedges, chilli oil and cooked rice
Instructions
- Lightly season the cod loins with salt and arrange them in an ovenproof pan. I used a 24cm sauté pan, but a small, high-sided roasting tin (around 25 × 18cm) works just as well.
- Add the coconut milk, coriander, Thai basil, green curry paste, salt and sugar to a blender and blitz until smooth. Don’t worry if the sauce seems quite thin at this stage – it will reduce and thicken as it cooks.
- Pour the sauce over the cod, turning the loins to coat and ensuring they’re mostly submerged. Leave to marinate at room temperature for 30 minutes. Meanwhile, heat your oven grill to 250°C.
- Transfer the pan to the top rack of your oven and grill for 20 to 25 minutes, or until the sauce is bubbling vigorously, thickened and lightly charred in places. The fish is cooked when it flakes easily when gently pressed with a fork.
- Serve straight away with steamed rice, a drizzle of chilli oil (optional) and plenty of freshly squeezed lime juice.
Find it online: https://zenaskitchen.com/herby-coconut-baked-cod/