A super simple way to cook fish – put it in a baking dish, cover it with a coconut milk curry sauce, and bake until perfectly flaky! Scoop it all over a bowl of warm rice for comforting, saucy dinner.
Ingredient highlight
Kale! This popular leafy green is rich in calcium, iron, vitamin K, and vitamin C, to name a few. When eating it raw, it’s always best to massage it with some oil and salt to make the texture less fibrous and more pleasant.
Servings 4
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1-1.25 lb cod (or other flaky white fish)
- Kosher salt
- 1-2 bell peppers, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- ½ bunch kale, stems removed (about 2 cups)
- 2 tbsp Thai green curry paste*
- 1 tbsp soy sauce or tamari
- 2 tsp maple syrup
- ½ tsp kosher salt
Serve with:
- Cooked rice or noodles (rice cooking instructions)
- Fresh herbs (optional)
- Thinly sliced raw crunchy veg (optional)
- Lime wedges
- *To make your own “green curry sauce”, replace the curry paste with ½ small bunch cilantro, 1-2 small green chiles, 1 stalk lemongrass (bottom white parts only, optional), 1-inch knob ginger, 2 cloves garlic. Add everything to the blender with the coconut milk, etc…and blend until smooth.
Instructions
- Preheat the oven to 425F convection. Cook rice or noodles, if you haven’t already.
- Add the cod to a 9×13-inch baking dish. Season all over with salt (about ½ teaspoon). Scatter the bell peppers around the cod.
- In a high-speed blender, add the coconut milk, kale, curry paste, soy sauce, maple syrup and salt. Blend on high until smooth and bright green.
- Pour the mixture over the cod/peppers. Bake for 15-20 minutes or until the sauce has reduced. If you have pieces of fish that are very thin, check it after 10 minutes to see if it’s cooked through/flakes easily. You can remove any cooked fillets and continue to cook the rest/reduce the sauce.
- Serve the cod over warm rice and slather with the green curry sauce. Top with herbs (if using), veg (if using), and a very generous squeeze of lime.
Items you can prep ahead (optional)
- Remove the stems from ½ bunch kale
- Blend up the kale green curry sauce
- Cook rice or noodles, for serving
Substitutions:
- To make vegetarian, you can use tofu in place of fish.
- Replace the cod with salmon or even chicken thighs.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm the rice up in the microwave briefly (covered with a soaking wet paper towel). Then top with fish and curry sauce and microwave again until just warmed through.
- If you stored the fish in the baking dish, you can reheat it in a 300F oven (covered) until warmed through (about 10 minutes).
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