Coconut Curry White Fish (Cod)

Prep Time: 10 minutes

Cook Time:30 minutes.

Serving: 2 people

A Word From The Cook

This simple infusion of flavours makes a nice refreshing dinner with just a bit of a kick of heat.


  • 1 Clove Garlic (minced)
  • 1/2 Cup Coconut Milk
  • 1/2 Cup Peanut Oil
  • 1 Lime (juiced)
  • 1 Tbsp Curry Powder
  • 1/4 tsp Crushed Chilli Flakes
  • 4-5 grinds of salt
  • 1/2 Red Bell Pepper (cut into match stick size pieces) (about 1 cup)
  • 1 Carrot (cut into match stick size pieces) (about 1 cup)
  • 1 Cup Cremini Mushrooms (halved)
  • 1/2 cup Green Beans (halved to be the same size as the peppers and carrot sticks)
  • 4 Green Onions (chopped)
  • 1 lb White Fish (I prefer Cod, but Haddock or Halibut is good too)
  • 1/4 cup Fresh Basil Chopped (for garnish)


  1. Preheat oven to 400° F
  2. Using a Tagine (or covered baking dish) add 1st 7 ingredients (garlic, coconut milk, peanut oil, lime juice, curry powder, pepper flakes and salt).   Whisk to combine.   Set aside.
  3. Add the cut vegetables (peppers, carrots, mushrooms, green beans, green onions) to the sauce mixture and mix to cover well.
  4. Bake covered for 15 minutes.
  5. Remove from oven and push the vegetable to the side.   Add the fish to the pan then cover with vegetables and sauce.
  6. Cover and return tagine to oven. Bake for 15 – 17 minutes.
  7. Serve of rice with fish on top of rice and lots of vegetables and sauce.
1 Comment
  • Ken Alger
    Posted at 12:47h, 16 April Reply

    Next time I might use Thai Basil (stirred into the sauce after it is finished cooking.

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