Ingredients
2
2 servings
- •12 oz cod fillets
- •1 teaspoon kosher salt
- •¼ teaspoon ground black pepper
- •½ teaspoon paprika
- •2 tablespoons coconut oil
- •1 tablespoon ginger, grated
- •2 tablespoons mild red curry paste
- •10 oz grape tomatoes
- •½ cup coconut cream
- •1 lime juice
- •2 sprigs fresh cilantro leaves, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
- Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
- Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8–10 minutes.
- Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20–22 minutes, or until the fish is opaque and easily flaked with a fork.
- Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
- Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
- Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 499
- Carbohydrate: 17g
- Fat: 35g
- Fiber: 28g
- Protein: 34g
- Sugar: 33g
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