Coconut Curry Fish with Brown Rice Pilaf and Sautéed Spinach
Tips for Experienced Cooks
To elevate the dish, consider using freshly ground spices for more vibrant flavors. You can also sear the fish on the stovetop for a minute on each side before baking it. This not only provides a lovely crust but also locks in the flavors. For an extra touch, garnish your dish with toasted coconut flakes and a squeeze of fresh lime juice just before serving.
Step 1: Prepare the Fish
In a shallow baking dish, place the cod fillets. In a small bowl, whisk together the coconut milk, curry powder, cumin, coriander, salt, and pepper. Pour the coconut milk mixture over the fish and let marinate for 15 minutes.
- 1 pound cod fish fillets
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step 2: Cook the Brown Rice Pilaf
In a medium saucepan, bring 4 cups of water to a boil. Add the brown rice, cover and reduce heat to low. Simmer for 20-25 minutes, until rice is tender and liquid is absorbed.
- 2 cups brown rice
- 4 cups water
Step 3: Sauté the Spinach
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute. Add the spinach and sauté for 2-3 minutes until wilted.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound spinach
Step 4: Bake the Coconut Curry Fish
Preheat the oven to 375°F. Transfer the marinated fish to the oven and bake for 15-20 minutes, until the fish is cooked through and flakes easily.
- Marinated fish from Step 1
Meat, Eggs, & Dairy
- 1 pound cod fish fillets
- 1 cup coconut milk
Fresh Produce & Herbs
- 1 pound spinach
- 1 yellow onion
- 2 cups brown rice
Seasonings & Spices
- 3 garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 2 tablespoons olive oil
- 1 tablespoon curry powder
