This baked cod fish in coconut broth recipe was my first 2021 post on my Instagram page. I had a lot of people reach out to ask questions about the recipe and if i planned to post it to the blog. So here it is!
This dish was the first thing that I made right after New Year’s Eve. Because I had my full share of sweets over the holiday, I just wanted something fresh, healthy and delicious. So I grabbed some cod fillets from the freezer and went to my pantry to find something to make a broth. I used coconut milk because it’s a perfect foundation for a flavorful broth. It also pairs well with scotch bonnet pepper and ginger. I also added a little bit of Thai red curry paste to give it that umami flavor.
The end result was a combination that is so aromatic, flavorful and amazingly delicious. If you’re familiar with Jamaican cuisine, the taste is similar to what we call a “run down.” This is flavor packed coconut sauce that has been reduced down with salted mackerel.
When Buying Cod Fillet
You can pretty much find cod fillet in any grocery freezer section. Unless you live near water, it’s almost impossible to find fresh fish. So I tend to buy wild-caught frozen fillets and keep them in my freezer. Cod is very soft, mild in flavor and slightly sweet. It also cooks up quickly and picks up flavor very well. Here are some tips for buying the freshest fish fillets:
- How does it look. You don’t have to be knowledgable to know when something doesn’t look appetizing. If it doesn’t look good to you move on to something else.
- Touch and smell. Make sure it smells fresh and that the flesh is not dull or dry looking. Ask the fish handler to touch it for you. It should bounce back without leaving a dent.
- For top quality, look for “Frozen-at-Sea” (FAS) on the packaging. This means the fish was cleaned and flash-frozen while still onboard the ship.
Substitutes for Cod
If you’re not a fan of cod fish or you just can’t find it in your local grocery or fish market then here are some alternatives to cod. The same rules apply when you’re looking for freshness.
- Haddock has a finer flake and a more tender texture with a slightly sweeter flavor than cod
- Hake has a similar flavor to cod, but with a milder taste, a softer texture, and a smaller flake
- Stripped Bass is flaky, has a little fat which cod doesn’t and it’s slightly sweeter than cod. It’s also a little more expensive
- Grouper is very mild with a light, sweet taste and large, chunky flakes. It reminds me of lobster meat
This recipe is easy to make and is perfect for a weeknight dinner. It pairs well with regular rice, cauliflower rice or even mashed potato. My husband actually mixed the cauliflower rice with mashed potatoes and poured some of the broth over that along with the fish. Either way, I hope this dish becomes a staple in your kitchen.
Here are the ingredients and instructions. Check out my Instagram page for a quick video on this recipe. What’s your favorite fish to cook. Comment below and let me know.
Baked Cod Fish in Coconut Broth
- Medium Sauce Pan
- Oven safe dish
- 2 lbs Wild Caught Cod fillets -thawed(4-6 pieces)
- 2 Cups Coconut Milk -full fat
- 1 Small Scotch bonnet pepper -cut in half* (see note below)
- 1 Tbsp Fresh ginger -grated
- 1 Clove Garlic -grated
- 1/2 Bunch Chives or 2 pieces of scallions -chopped
- 1 Tsp Thai red curry paste* (see note below)
- 1 Tbsp Seasoning mix; salt, black pepper, onion powder and garlic powder or your favorite seasoning
- 1 Tbsp Coconut oil
- 1 Tbsp Sweet red pepper -finely chopped *Optional
- Preheat oven to 420°F
- Rinse cod fillets in a bowl of cold water with a little squeeze of lime juice( helps cut the fishy smell/taste) and pat dry with paper towel
- Season fillets with salt, black pepper, onion powder, garlic powder or your favorite seasoning mix
- Heat skillet and add about 1 tbsp of coconut oil and add grated garlic and ginger and sauté for a about a minute before adding coconut milk
- Bring to a simmer and whisk in chives/scallions, scotch bonnet pepper and curry paste
- Remove broth from stove and add half to a oven safe dish, place fillets in dish then add the remaining broth
- Place in preheat oven uncovered for 20-25 minutes depending on thickness of fillets
- Remove from oven, sprinkle with finely chopped red sweet pepper and enjoy!
- You can use less scotch bonnet pepper if you don’t want it too spicy
- If you don’t have Thai red curry paste, you can substitute soy sauce or even tamari sauce. Adding this enhances the coconut flavor even more and gives it a more umami flavor.
- Enjoy right away or store in fridge for next day. Broth is even better the next day.
Because “fresh is best” I tend to make coconut milk when I can find the fresh ingredients. Here’s how to make your own coconut milk.