Cod with Coconut-Lime Curry Sauce

Thick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk, fish. Based on the ingredients as written; check package labels, which can change.

Seared cod fillet in a creamy coconut lime curry sauce with cilantro and a lime wedge
  • Prep 15 min
  • Cook 40 min
  • Total 55 min
  • Yield 4 servings

Updated

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This dish pairs a simple cooking method with a sauce full of flavor. Shallots, garlic, lemongrass, ginger, kaffir lime leaves and Madras curry powder are gently cooked in butter, simmered in stock and coconut milk, and strained into a smooth, aromatic sauce.

The cod gets a hard sear on the stovetop for a golden crust and then finishes in a hot oven so the thick fillets cook through evenly without drying out. Serve it over rice or blanched bok choy and pour the sauce around the fish.

Ingredients

Coconut-lime curry sauce

  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 lemongrass stalk, thinly sliced
  • 1-inch piece fresh ginger, thinly sliced
  • 3 kaffir lime leaves
  • 1 tablespoon Madras curry powder
  • 3 cups chicken stock
  • 3/4 cup coconut milk, fresh or canned
  • 4 sprigs fresh cilantro
  • Fine sea salt and freshly ground white pepper to taste
  • 1 tablespoon fresh lime juice

Cod

  • 2 tablespoons canola oil
  • 4 (7 ounce) cod fillets, about 1 1/2 inches thick
  • Fine sea salt and freshly ground white pepper to taste

New to an ingredient? See Coconut milk, Shallots in our kitchen glossary.

Instructions

  1. Heat the oven. Preheat the oven to 400°F (200°C). You will need two ovenproof skillets for the fish.
  2. Sweat the aromatics. Melt the butter in a small saute pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, lime leaves and curry powder. Cook gently, stirring, for 5 to 6 minutes until soft but not browned.
  3. Simmer the sauce. Add the chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes. Stir in the coconut milk and cilantro and simmer 5 minutes more. Season with salt and white pepper.
  4. Strain. Pour the sauce through a fine strainer, pressing on the solids, and keep the liquid. Discard the solids.
  5. Sear the cod. Divide the canola oil between the two skillets and heat over high heat until the oil just begins to smoke. Season the cod on both sides with salt and white pepper. Place 2 fillets in each pan and cook without moving for about 2 1/2 minutes, until golden and crusted underneath. Turn and sear the other side for 30 seconds.
  6. Roast. Transfer both skillets to the oven and roast for 6 to 7 minutes, until the cod is opaque and flakes easily.
  7. Finish and serve. Reheat the sauce and stir in the lime juice. Set each fillet on rice or blanched bok choy, pour the sauce over and serve hot.

Nutrition per serving (estimated)

390Calories
10 gCarbohydrates
2 gFiber
8 gNet carbs
39 gProtein
22 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeBudget-friendlyNo added sugar

Tips

  • Kaffir lime leaves are sold in Asian markets, often frozen. If you cannot find them, add a strip of lime zest instead.
  • Use oven mitts on the skillet handles after they come out of the oven. They stay hot for a long time.
  • Halibut, haddock or sea bass can replace the cod.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Can I make the curry sauce ahead?
Yes. Make and strain the sauce up to two days ahead and keep it covered in the refrigerator. Reheat gently and add the lime juice just before serving.
What is Madras curry powder?
It is a curry powder blend that is a little hotter than standard curry powder. Regular curry powder works if that is what you have.
Can I use one skillet?
Only if it is large enough to hold all four fillets without touching. Crowding the pan lowers the heat and the fish will steam instead of browning.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More seafood recipes

Cooking a different size or thickness? See fish cooking times by thickness. Not sure which fish to buy? The fish chart shows which fish you can swap.

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