Lemon Curry Cod
Brighten your dinner table with the zesty, aromatic flavors of Lemon Curry Cod—a healthy and flavorful dish that’s perfect for weeknight meals or special occasions. This recipe combines tender, flaky cod fillets with a creamy coconut milk-based curry sauce infused with lemon juice, curry powder, and a pinch of turmeric for an irresistible depth of flavor. A quick sauté of onions and garlic creates the foundation of the sauce, while optional chili flakes add a subtle kick for spice lovers. Baked to perfection in under 20 minutes, this one-pan wonder is both hassle-free and packed with bold, vibrant notes. Serve it over steamed rice, quinoa, or roasted veggies, and finish with fresh cilantro and a sprinkle of lemon zest for a burst of freshness. Easy-to-make and irresistibly delicious, this dish is a must-try for fans of fusion cuisine! Keywords: Lemon Curry Cod, baked cod recipe, coconut curry fish, healthy seafood dinner, quick weeknight meals.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 1 whole lemon
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon curry powder
- 0.5 teaspoons ground turmeric
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 0.25 teaspoons red chili flakes (optional)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the cod fillets under cold water and pat them dry with a paper towel. Set aside.
Zest the lemon and then cut it in half. Squeeze out the juice and keep it for later use.
Heat the olive oil in a medium-sized skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, curry powder, and ground turmeric. Cook for about 1 minute until fragrant.
Pour in the coconut milk and stir well. Add the lemon juice, salt, and black pepper. Simmer the sauce for 3-4 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed. If you'd like a bit of heat, stir in the red chili flakes.
Pour the curry sauce into a baking dish large enough to hold all four cod fillets. Lay the cod fillets on top of the sauce.
Spoon some sauce over each fillet to coat them lightly. Cover the dish with foil.
Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork.
Remove the dish from the oven and garnish the fillets with lemon zest and fresh chopped cilantro.
Serve hot with steamed rice, quinoa, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 23.0 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
