Pan-Seared Curry-Spiced Cod with Coconut Rice & Cilantro Chutney
Enjoy a vibrant sheet-pan meal with curry-spiced cod, creamy coconut rice, and a fresh cilantro chutney, all ready in under 15 minutes. This quick and flavorful dish is perfect for weeknight dinners and delivers a burst of color and taste with minimal cleanup.
- 4 pieces (5 oz each) cod fillets (skinless)
- 2 tsp curry powder
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cooked basmati rice
- 0.5 cup coconut milk, full-fat
- 1 cup fresh cilantro leaves
- 0.25 cup fresh mint leaves
- 2 tbsp lime juice
- 1 small green chili (optional)
- 0.5 tsp sugar
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Instructions
Preheat oven broiler to high. Pat cod fillets dry and place them on a parchment-lined sheet pan. Rub fillets with olive oil, curry powder, salt, and pepper.
⏱️ 2 minutes 🌡️ BroilBroil cod on the top rack for 5-6 minutes until golden and cooked through (internal temperature 145°F).
⏱️ 6 minutes 🌡️ BroilWhile cod cooks, combine cooked rice and coconut milk in a microwave-safe bowl. Microwave for 1 minute, stir, and set aside.
⏱️ 1 minuteIn a blender, pulse cilantro, mint, lime juice, green chili, sugar, and a pinch of salt to make a chutney. Add 1-2 tablespoons water if needed for a smooth texture.
⏱️ 2 minutesServe broiled cod over coconut rice and drizzle with cilantro chutney.
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Nutrition Information
Per serving. Values are approximate and may vary.
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