Coconut Curry Cod and Veggies

Name: Coconut Curry Cod and Veggies
Total time: PT35M15M
Yield: 4
Ingredients: Ingredients The High Five (Four!) 1 cup coconut milk 2 cups cauliflower, small florets 1 large carrot, thinly sliced 1 pound cod, halibut, salmon, or other fish, about 1-inch thick, cut in portions Pantry and Kitchen Items 1 tablespoon curry powder cayenne, optional 1/2 teaspoon salt

By:

Co+op

Recipe Information

Total Time:

35 minutes; 15 minutes active

Servings:

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

This easy meal in a pan can be assembled while the oven heats up, and leaves you with minimal dishwashing chores to boot. A can of coconut milk delivers enough complexity to create a curry sauce with no fuss, and it turns a plain piece of fish into an exciting meal. If your fish filets are thinner than one inch, check on doneness at 15 minutes.

Ingredients

The High Five (Four!)

1 cup coconut milk
2 cups cauliflower, small florets
1 large carrot, thinly sliced
1 pound cod, halibut, salmon, or other fish, about 1-inch thick, cut in portions

Pantry and Kitchen Items

1 tablespoon curry powder
cayenne, optional
1/2 teaspoon salt

Preparation

Heat the oven to 375⁰F, and set up a steamer for the vegetables. In a cup, mix the coconut milk, curry powder, cayenne to taste (if using), and salt.
Steam the cauliflower and carrots for 2 minutes, then let cool.
Place the fish in a 2-quart baking dish and cover with cauliflower and carrots, then pour over the sauce. Bake at 375⁰F for 20 minutes. When the fish is cooked through and flakes easily when pierced with a paring knife, serve.