Cod Baked in Thai Green Curry Sauce

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READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • In medium pan, whisk together coconut milk, curry paste, and minced pepper.
  • Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
  • Stir in basil, and season with salt and white pepper.
  • Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes.
  • Spoon a bit of sauce into the center of four individual plates.
  • Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
  • Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.
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