This beautiful dinner with many shades of green is a unique way to eat fish. The white fish pulls in all the delicious curry flavor for a super moist and savory bite. I love this served over some rice garnished with the fresh cilantro.
What you will need
14.5 oz Coconut Milk
1/2 inch Ginger
4 oz Green Curry Paste
1/2 bunch Cilantro
3 Baby Bok Choy
1 lb Cod
Black Pepper(Nutritional facts 142 calories, 13.61 g fat, 4.11 g carbohydrates, 1.43 g protein, 72 mg cholesterol, 205 mg sodium)
How to cook
Gather and portion ingredients. Gently wash bok choy and cilantro.
Chop the bok choy into quarters lengthwise, cutting out any tough pieces of the core.
Add the can of coconut milk and the curry paste to a small saucepan.
Peel and grate 1/2 inch of ginger into the pot. Add the juice from one lime.
Set the stove to medium and heat the sauce to dissolve the coconut milk. Stir until the sauce comes together. Remove from the heat.
Place the cod on a rimmed baking sheet and season the fish with salt and pepper on both sides.
Arrange the bok choy so it fits on the pan with the cod.
Pour the sauce over the cod and bok choy.
Bake at 400 °F for about 15 minutes. Cook time will vary depending on the thickness of your pieces of cod. If you are cooking a whole fillet, you may need 5-7 more minutes. Pull from the oven when the fish is opaque and easily flakes apart.
Garnish with fresh chopped cilantro and a few slices of lime. Enjoy!