Coconut Cod - Thai Inspired

This an easy one-pan-meal containing the protein, vegetables and carbs all in one dish. It's even more simple if you have left-over white rice or if you use a packet of the pre-cooked and ready to heat rice packets.

Julian's Coconut Cod - Thai Inspired

Today I'm using a couple very small bell peppers (the snacking variety) so I'm using both a red and orange pepper. But any bell peppers will work in this dish. 

This dish takes a simple plain piece of cod which has little flavor on its own, and turns it into a very flavorful dinner everyone will enjoy. 

Simple Ingredients

Ingredients (serves 4 adults)

 4 pieces cod fillets (about a quarter pound or more each)
pinch salt and black pepper
2 tablespoons olive oil
1 small red bell pepper, thinly sliced (about 1 heaping cup)
1/2 cup minced shallots or onion
2 to 3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons Thai red curry paste

1 small bunch of baby spinach leaves
1 (approximately 13.5-oz.) can coconut milk
1 teaspoon fish sauce
2 tablespoons lime juice
1/3 cup finely chopped scallions (green onion) for garnish
1/3 cup fresh cilantro or Thai basil, roughly chopped for garnish
Cooked white rice

Instructions
Pat cod fillets dry with a paper towel and season generously with salt and black pepper.

Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes until aromatic, and season with a pinch of salt. Stir in the baby spinach until just wilted, about 2 minutes.

Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Gently simmer for 10 to 12 minutes, until the cod is cooked through and 145F-150F degrees in the center when measured with an instant read thermometer. 

Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice.