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One Pan Coconut Curry Cod with Lemon Garlic Butter Recipe

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This One Pan Coconut Curry Cod with Lemon Garlic Butter is a vibrant and comforting dish that combines flaky cod with a creamy coconut curry sauce. It’s quick to prepare and perfect for a cozy dinner any night of the week.

Ingredients

Scale
  • 4 (6-ounce) cod fillets, skinless and boneless
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 cup vegetable broth (or chicken broth)
  • 1 bell pepper (red or yellow), sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 cup snap peas (or green beans)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • 1/4 cup unsalted butter (1/2 stick)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • Salt, to taste

Instructions

  1. Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced onion and bell pepper. Sauté for 4-5 minutes until they are softened and the onion is translucent.
  2. Add the minced garlic and grated ginger to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  3. Next, stir in the red curry paste, brown sugar, and fish sauce. Mix well and cook for about 1 minute to allow the spices to bloom.
  4. Pour in the coconut milk and vegetable broth, then add the lime juice. Stir to combine and bring the mixture to a gentle simmer over medium heat.
  5. Once simmering, carefully add the cod fillets into the sauce. Spoon some of the sauce over the fish, ensuring they are well-coated. Cook for 8-10 minutes, or until the cod is opaque and flakes easily with a fork. Avoid overcooking, as this can dry out the fish.
  6. While the cod is cooking, add the snap peas (or green beans) to the skillet during the last 3-4 minutes of cooking. They should be bright green and tender-crisp when done.
  7. To prepare the lemon garlic butter, melt 1/4 cup of unsalted butter in a small saucepan over low heat. Add the minced garlic, lemon juice, and lemon zest. Stir well and season with salt to taste. Cook for about 2-3 minutes until fragrant.
  8. Once the cod is cooked through, drizzle the lemon garlic butter over the top. Garnish with fresh cilantro before serving. Enjoy your one pan meal!

Nutrition

Keywords: Be cautious with the cooking time for the cod. Overcooking can lead to a rubbery texture. Aim for just a few minutes past the point where the fish turns opaque for the best results. Feel free to adjust the amount of red curry paste to suit your spice tolerance.

Find it online: https://mamablueberry.com/one-pan-coconut-curry-cod-with-lemon-garlic-butter-recipe/