Sheet Pan Flaky Ginger-Turmeric Cod with Creamy Thai Coconut Sauce
This vibrant, budget-friendly meal features flaky cod fillets roasted on a single sheet pan with a fragrant ginger-turmeric glaze, served with a rich and creamy Thai coconut sauce. It's a quick, healthy, and deeply flavorful weeknight dinner that requires minimal cleanup.
Ingredients
Ingredients
- 1.5 lb cod fillets about 4 (6 oz) fillets, patted dry
- 2 tbsp coconut oil melted, divided
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1 cup full-fat coconut milk canned, well-shaken
- 2 tbsp red curry paste or Thai red curry paste
- 1 tbsp fish sauce or soy sauce for gluten-free
- 1 tbsp lime juice freshly squeezed
- 1/4 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan to prevent the sauce from separating. Make-Ahead: The ginger-turmeric paste can be made up to 2 days ahead and stored in the fridge. The coconut sauce can also be made ahead and reheated gently before serving. Substitutions: Use halibut or tilapia instead of cod. For a vegetarian version, substitute firm tofu cubes (pressed) and increase roast time. Serve with jasmine rice, quinoa, or steamed vegetables to make it a complete meal.