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Baked Curry-Spiced Cod with Peppers

Caramelizing mini peppers and red onion in the oven brings out their natural sweetness, balancing the earthy flavors of the curried fish. Try it with quinoa or brown basmati rice.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
271 calories per serving


> 1 lb mini sweet peppers
> 1 small red onion, cut into thin wedges
> 3 tbsp olive oil, divided
> 1 tbsp salt-free curry powder
> 1 (1 - inch) piece fresh ginger, peeled and finely grated
> 1 1/2 lbs cod fillets
> 3 tbsp chopped fresh cilantro, to garnish


Preheat oven to 425°F. Toss the sweet peppers and onion with 2 tbsp oil. Season with pinch of salt. Spread out on large sheet pan. Roast 15 min.
Meanwhile, in a medium bowl, combine the curry powder, ginger, and remaining 1 tbsp oil. Season with ¼ tsp each salt and pepper. Rub all over the cod.
Arrange the cod on the sheet pan between the vegetables. Roast 12–15 min., until cod is cooked through. Garnish with the cilantro before serving.

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