Coconut Curry Baked Cod

Prep Time: 5 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

• 2 pounds Wild Rock Cod (about 4 filets)
• 1/4 teaspoon kosher salt and freshly ground black pepper
• 1 medium red bell pepper, sliced
• 1 Sukhi's Gourmet Coconut Curry Sauce packet
• 12 ounces (1 can) coconut milk
• 12 ounces vegetable or seafood broth (or water + 1 tsp instant bouillon)
• 2 Tablespoons chopped fresh cilantro, optional for garnish

Instructions

1. Preheat oven to 400ºF.
2. If you'd like to serve the dish with rice (optional), start it now. Add 2 cups water and 1 cup basmati or jasmine rice to a pot and bring to a boil, then cover and reduce to a low simmer for 15 minutes. Turn off the heat and leave covered in the pot until ready to serve.
3. Season the cod fillets with salt and pepper, to taste, and arrange in a baking dish - 9"x13" is a good size.
4. Remove seeds from bell pepper, thinly slice and add on top of the cod fillets.
5. In a mixing bowl, add curry sauce packet, coconut milk and broth or water and bouillon. Whisk together until well combined.
6. Pour the coconut curry mixture over the cod fillets in the baking dish.
7. Place into the oven and bake until completely cooked through, reaching an internal temperature of 165ºF, about 20 minutes.
8. While the cod cooks, wash your mixing bowl and then start on your sides. This recipe pairs well with Green Beans and Eggplant Stir Fry and a Simple Green Salad.
9. Remove from oven and serve the coconut curry baked cod immediately, garnished with chili pepper and cilantro, if desired.

Image borrowed and recipe adapted from eatwell101.com