Baked coconut, coriander and lime cod

Name: Baked coconut, coriander and lime cod
Cuisine: Asian
Ingredients: 2 cod fillets; 2 Limes, 1 zested and then sliced, 1/2 juiced and 1/2 cut into wedges; Bunch fresh coriander; Tin coconut milk; 2 tbs fish sauce; 2 cloves garlic, minced; Thumb sized piece of ginger; 1 tsp Turmeric; 1 tsp msg; 2 red Birdseye chillies, chopped; Handful curry leaves

4 steps

Updated at: Sat, 31 Oct 2026 11:08:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories215.8 kcal (11%)

Total Fat6.9 g (10%)

Carbs10.8 g (4%)

Sugars2 g (2%)

Protein29.6 g (59%)

Sodium1767.8 mg (88%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2cod fillets

2Limes

1 zested and then sliced, 1/2 juiced and 1/2 cut into wedges

2 Tbsfish sauce

1 tspturmeric

1 tspmsg

2red Birdseye chillies

chopped

curry leaves

Instructions

Step 1

Preheat the oven to 180° fan. Pat the cod dry and season with salt

Step 2

Place the lime slices into the bottom of a 24x32cm roasting tin and put the fish on top. Scatter over the coriander.

Step 3

Whisk together the coconut milk, fish sauce, garlic, ginger, turmeric,msg, lime zest, juice, curry leaves and chillies. Pour over the fish and cover the roasting tin with foil. Roast in the oven for 30 to 35 minutes or until the cod is cooked.

Step 4

Transfer the cod to serving bowls. Give the sauce a good mix so it's smooth and spoon generously over the fish. If wanted, drizzle some chili oil and serve with lime wedges on the side with rice.