Coconut Curry Cod

This is one of those 'the uglier it is, the tastier' foods.  It would have helped a little if I remembered the cilantro. All in all this took like 30 minutes to make and most of that was hands off in the oven. AND the leftovers were even better.  When ya got it, ya got it, and coconut curry cod has it.

Coconut Curry Cod
Serves 4
Adapted from Simply Whisked

• 4 individual cod fillets
• kosher salt and freshly ground pepper
• 1 1/2 cups (or one can) coconut milk
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry paste (I'm using 3 teaspoons next time)
• fresh cilantro, chopped

Preheat oven to 400 degrees F.  Salt and pepper the cod fillets.

Heat coconut milk, ginger, and curry paste over medium high heat in a small pot.  Whisk until smooth.  Pour a thin layer of sauce in a baking dish. Place the seasoned fish on top (don't worry if it breaks up).  Then pour the rest of the sauce on top of the fish.

Bake for 20 minutes.

Serve over rice with a big portion of the sauce. Top with cilantro.