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Herb baked crusted cod with curried coconut sauce

Herb crusted blue cod with curried coconut sauce, boiled potatoes and steamed bok choi on a white plate. Garnished with a sprig of coriander
Ratings 5 from 2 votes
Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 10 min Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year

Oven baked cod with breadcrumbs flavored with fresh coriander and garlic forms an aromatic crust on the fish. The creamy curry sauce served with it is a lovely combination.

It is fast, simple and it tastes yummy which makes this dish a winner.


    Crusted cod fillets
  • 1 cup breacrumbs
  • 1/2 cup fresh herbs (I used coriander)
  • 1 clove garlic
  • olive oil
  • 4 Cod Fillets (pinnboned)
  • Curried Coconut Sauce
  • 1 can coconut cream
  • 3 teaspoons curry paste
  • Lime juice (to taste)
  • Fish Sauce (to taste)
  1. Crusted cod in oven
    • Make the herb crust by putting the herbs, breadcrumbs, garlic, olive oil, salt and pepper in a kitchen blender. Mix well.
    • Grease a baking tray and lay the fillets out on it. Season the fish fillets and cover the top with the herb crust.
    • Bake 180C for 5-10 minutes until the fish is cooked through.
  2. Curried coconut sauceCooked bok choi in a stainless steal bowl
    • Empty one can of coconut cream into a bowl.
    • Add curry paste, lime and fish sauce. Mix well with a whisk.
    • Serve the coconut sauce in at room temperature on top of the baked breaded cod fillets with boiled potatoes or rice and fresh vegetables from the garden on the side. I use bok choi¬† bok choi

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