Sheet Pan Green Curry Cod
3 portions
25mThis 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
1 Lime
3 Baby Bok Choy
1 lb Cod
Salt
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
1
2
Gather and portion ingredients. Gently wash bok choy and cilantro.
3
Chop the bok choy into quarters lengthwise, cutting out any tough pieces of the core.
4
Add the can of coconut milk and the curry paste to a small saucepan.
5
Peel and grate 1/2 inch of ginger into the pot. Add the juice from one lime.
6
Set the stove to medium and heat the sauce to dissolve the coconut milk. Stir until the sauce comes together. Remove from the heat.
7
Place the cod on a rimmed baking sheet and season the fish with salt and pepper on both sides.
8
Arrange the bok choy so it fits on the pan with the cod.
9
Pour the sauce over the cod and bok choy.
10
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.
11
Garnish with fresh chopped cilantro and a few slices of lime. Enjoy!
Comments