Coconut Crusted Baked Cod
Cod baked in a marinade of coconut milk, soy sauce, sesame oil and fresh ginger comes out mild, rich and gently spiced. The marinade needs only 15 minutes, so the fish stays tender instead of turning soft. A tablespoon each of red pepper flakes and black pepper gives it real heat against the coconut. Toasted coconut flakes and mint finish the plate, and any firm white fish works in place of cod.
Instructions
Heat the oven to 350°F and lightly oil a baking pan.
In a bowl, stir together the coconut milk, soy sauce, sesame oil, red pepper flakes, minced ginger and black pepper until the mixture is evenly combined.
Add the cod fillets to the bowl and turn them so each one is coated. Let them marinate for 15 minutes.
Lay the fillets on the oiled baking pan. Bake for 15 minutes, until the fish turns opaque and flakes easily when pressed with a fork.
Scatter the toasted coconut flakes and chopped fresh mint over the fillets just before serving.
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