Past Recipes
Coconut Curry-Crusted Cod

Coconut Curry-Crusted Cod with Jasmine Rice

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After a culinary field trip to one of New York’s new Indian restaurants, Chef Suzanne was inspired to recreate a delicious curry-crusted fish we sampled. Here, cod is topped with a sensational combination of coconut oil, shredded coconut, basil, and curry paste, then baked to prime buttery tenderness. A side of fragrant rice laced with carrots, almonds, and peas completes this exotic dinner.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 37g
  • Total Carb 73g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peas
    • 1/2 cup
    • peas
  • basil
    • 1/4 ounce
    • basil
  • coconut oil
    • 1 packet
    • coconut oil
  • shredded coconut
    • 1/4 cup
    • shredded coconut
  • slivered almonds
    • 2 tablespoons
    • slivered almonds
  • cod
    • 12 ounces
    • cod
  • ghee
    • 1 tablespoon
    • ghee
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste
  • garlic
    • 2 cloves
    • garlic
  • baby spinach
    • 5 ounces
    • baby spinach

What You’ll Need

  • kosher salt
  • black pepper
  • canola oil
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large high-sided pan

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse basil and finely chop leaves, discarding stems, then place in a medium bowl. Rinse spinach and roughly chop. Using the flat side of a knife, gently crush garlic cloves.

  2. Cook Rice

    Cook Rice

    Melt ghee in a small pot over medium heat. Once melted, add rice and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  3. Prepare Fish

    Prepare Fish

    While rice cooks, line a baking sheet with foil. Rub coconut oil packet between your hands to warm and soften. Add coconut oil to bowl with basil along with curry paste and shredded coconut. Using a fork, mash to create a paste. Pat cod dry with paper towel, season all over with ½ teaspoon salt and pepper as desired, and place on baking sheet. Spoon coconut curry topping over fish and spread evenly. 

  4. Bake Cod

    Bake Cod

    Transfer baking sheet to oven and bake cod until crust is golden and fish is cooked through and opaque, 10-12 minutes. 

  5. Cook Spinach

    Cook Spinach

    While fish bakes, heat 1 tablespoon canola oil in a large high-sided pan over medium heat. When oil is shimmering, add crushed garlic and cook until fragrant, 1-2 minutes. Add spinach and cook, stirring frequently, until leaves are dark green and just wilted, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and remove and discard garlic cloves. 

  6. Finish Rice and Plate Cod

    Finish Rice and Plate Cod

    Add peas, carrots, almonds, and cooked rice into pan with spinach, still off heat, and stir to warm through. Taste and add more salt and pepper as desired. Divide coconut curry-crusted cod between plates and serve with jasmine rice. Dig in!

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