Ingredients:

  • 4 (6-8 ounce) cod fillets, skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 lime, cut into wedges
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, seeded and chopped
  • 1 (14-ounce) can full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar or honey
  • 1/4 cup chopped cilantro, for garnish
  • 1/4 cup chopped green onions, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. Pat the cod fillets dry with paper towels. Season with olive oil, salt, and pepper.
  2. Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute.
  3. Add the chopped red bell pepper to the skillet and cook for another 3-5 minutes, until slightly tender. Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.
  4. Pour in the coconut milk, fish sauce (if using), lime juice, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
  5. Pour the coconut curry sauce into the prepared baking dish. Gently place the seasoned cod fillets on top of the sauce.
  6. Bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Garnish with fresh cilantro and green onions. Serve immediately with lime wedges.