Grey Cod with Cherry Tomato Curry for 2

Roasted BC cod fillets served with an easy to make, flavourful curry rich with cherry tomatoes, ginger and other good things. If desired, you could also serve the fish with rice, pita or naan bread, mango chutney and a steamed green vegetable, such as snap peas.

Recipe - Qualicum

Grey Cod with Cherry Tomato Curry for 2

Prep Time25 Minutes

Servings2

Cook Time11 Minutes

Ingredients

1 Tbsp + 2 tsp vegetable oil (divided)

2 Tbsp minced shallots or onion

1 tsp finely chopped fresh ginger

1 small garlic clove, minced

1 tsp mild or medium curry powder

pinch ground cayenne pepper

1 pint (about 26 to 28) grape cherry tomatoes, each halved

1 Tbsp lime juice

1 Tbsp brown sugar

1/2 cup coconut milk (see Note)

salt and ground white pepper, to taste

3 Tbsp coarsely chopped mint, basil or cilantro leaves

340 grams (12 ounces) grey or other cod fillets, cut into 4 roughly equal pieces

lime slices and mint, basil or cilantro sprigs, for garnish

Directions

Place 1 Tbsp oil in a 9- or 10-inch skillet set over medium, medium-high heat. Add shallots (or onion) and ginger and cook until softened, about 2 minutes. Mix in the garlic, curry powder and cayenne pepper and cook 1 minute more. Add the tomatoes, juice and sugar and cook until tomatoes are very tender, about 10 minutes, stirring occasionally. Mix in the coconut milk, season with salt, and then remove this tomato curry from the heat and set aside for now.

Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set the cod on it. Brush the top of each piece of cod with some of the remaining 2 tsp oil. Season fish with salt and pepper. Roast fish 8 to 10 minutes, depending on thickness, or until cooked through. When fish is a few minutes from being done, set cherry tomato curry back over the heat and bring to a simmer.

Spoon the simmering cherry tomato curry on a small serving platter. Set on the fish, garnish with lime slices and mint (or basil or cilantro) sprigs, and serve.

Note: If you bought a 400 mL can of coconut milk for this recipe, open it and pour into a bowl. Now use a whisk to combine the more solid parts of the coconut milk with the fluid coconut milk. Measure and remove the 1/2 cup of coconut milk needed for the recipe. Save the rest for another use. It will keep a few days in the refrigerator in a sealed container. It could also be frozen.

25 minutes

Prep Time

11 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1 Tbsp + 2 tsp vegetable oil (divided)

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

2 Tbsp minced shallots or onion

Shallots - Fresh, Bulk, 20 Gram

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$0.21 avg/ea$1.03/100g

1 tsp finely chopped fresh ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

1 small garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1 tsp mild or medium curry powder

Western Family - Curry - Powder, 130 Gram

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$5.49$4.22/100g

pinch ground cayenne pepper

Mccormick - Ground Cayenne Pepper, 33 Gram

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$5.49 was $6.99$16.64/100g

1 pint (about 26 to 28) grape cherry tomatoes, each halved

Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram

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$5.99$1.76/100g

1 Tbsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

1 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

1/2 cup coconut milk (see Note)

Silk - Coconut Milk- Unsweetened, 1.89 Litre

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$4.99 was $6.89$0.26/100ml

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

3 Tbsp coarsely chopped mint, basil or cilantro leaves

Cilantro - Fresh, Bunch, 1 Each

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$2.49

340 grams (12 ounces) grey or other cod fillets, cut into 4 roughly equal pieces

Not Available

lime slices and mint, basil or cilantro sprigs, for garnish

Limes - Fruit, Fresh, 1 Each

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$0.99

Directions

Place 1 Tbsp oil in a 9- or 10-inch skillet set over medium, medium-high heat. Add shallots (or onion) and ginger and cook until softened, about 2 minutes. Mix in the garlic, curry powder and cayenne pepper and cook 1 minute more. Add the tomatoes, juice and sugar and cook until tomatoes are very tender, about 10 minutes, stirring occasionally. Mix in the coconut milk, season with salt, and then remove this tomato curry from the heat and set aside for now.

Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set the cod on it. Brush the top of each piece of cod with some of the remaining 2 tsp oil. Season fish with salt and pepper. Roast fish 8 to 10 minutes, depending on thickness, or until cooked through. When fish is a few minutes from being done, set cherry tomato curry back over the heat and bring to a simmer.

Spoon the simmering cherry tomato curry on a small serving platter. Set on the fish, garnish with lime slices and mint (or basil or cilantro) sprigs, and serve.