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

cremneblad

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

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

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Prep Time 20

Cook Time 10

Course Main Course

Cuisine oriental

Servings 4

Ingredients

Crusted cod fillets

4 175-190g Cod Fillets pinn boned
1 cup breadcrumbs
½ cup coriander (cilantro) fresh
1 clove garlic fresh
olive oil extra virgin
salt and pepper to taste

Curried Coconut Sauce

1 tin coconut cream
3 teaspoon green curry paste
Lime juice to taste
Fish Sauce to taste

Instructions

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.

Curried Coconut Sauce

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

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