Ginger & Coconut Cod
This recipe sounds fancy, but I promise it's not. I came up with this while staring at my pantry wondering what the hell I was going to make for dinner. I had some frozen cod, ginger paste, coconut milk, and some old mushrooms and tomatoes that were about to bite the dust. This dish is restaurant worthy and oh-so-easy to make - it's ready in under 30 minutes! The lime, coconut and ginger perfectly pair together for a bold flavor flavor and velvet texture.
1 TBS + 1/2 TBS olive oil
2 cups sliced onions
1 TBS minced garlic
1 TBS ginger paste or fresh minced ginger
1 lb wild caught cod
1 cup halved cherry or grape tomatoes
2 cups sliced mushrooms
1 tsp salt + more as needed
1/2 cup full-fat coconut milk
Optional: scallions. lime wedges or rounds & red pepper flakes for serving
Preheat oven to 350. Meanwhile, bring a pan to medium heat and add 1 TBS olive oil. Add onion and cook until fragrant and slightly soft. Add the minced garlic. Cook until fragrant and slightly brown. Then add 1/2 TBS ginger paste and stir well. Add the tomatoes, mushrooms and 1 tsp salt. Stir well and reduce heat to medium low. Cover for 5 minutes and then remove cover, cook until stewed and most of the liquid is gone, stirring often. About 15-20 minutes.
Pat cod dry and drizzle with 1/2 TBS olive oil. Season well with add salt, pepper and garlic powder. Spray baking sheet with cooking spray, and place cod on sheet in oven for 5 minutes.
Remove fish from oven and immediately place in the pan with the coconut mushroom sauce. Cover the cod with some sauce, and then cover with lid and cook for two minutes on low.
Uncover, add 1/2 cup coconut milk and stir well. Recover with lid and cook for an additional two minutes.
Serve with diced scallions, lime wedges or rounds & red pepper flakes, if you please. This dish pairs well served over rice, quinoa and pasta. Or it pairs just as well with a simple side salad.