Coconut Cod with Garden Herbs, Corn, and Peppers is one of those vibrant, sunshiny dishes that truly feels like a celebration of summer on your plate. Tender cod fillets are gently poached in a fragrant coconut milk broth, then layered over a bed of fluffy rice, and crowned with juicy kernels of sweet corn, bright bell pepper or chili, and bursting-fresh garden herbs. Every bite is light, aromatic, and absolutely satisfying. It’s quick enough for a weeknight but impressive enough for company, and the blend of flavors is so harmonious that you’ll want to make it again and again.

Coconut Cod with Garden Herbs, Corn, and Peppers Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a lot to bring Coconut Cod with Garden Herbs, Corn, and Peppers to life—just a handful of thoughtfully chosen ingredients, each playing a starring role. The fresh herbs perk up the whole dish, while coconut milk, veggies, and tender white cod create the perfect marriage of textures and flavors.

Cod fillets: Firm, mild, and flaky—cod is ideal for soaking up the coconut-infused broth without falling apart.
Coconut oil: Adds a gentle tropical undertone that complements the coconut milk beautifully.
Onion: Diced onion provides savory depth right from the first sauté.
Garlic: Just two cloves, but they perfume the whole sauce with irresistible aroma.
Red chili or bell pepper: For a pop of color and gentle heat, pick whichever you prefer.
Fresh corn kernels: Sweet, crunchy bites of corn bring sunshine and subtle sweetness to each spoonful. Frozen works perfectly in a pinch!
Coconut milk: The star broth ingredient, full-fat for ultimate creaminess.
Vegetable broth: Rounds out the sauce so it’s perfectly sippable over rice.
Lime juice: Lifts everything with brightness and a little acidity.
Chopped fresh herbs: Use what’s abundant—parsley, basil, dill, cilantro—each adds its own character.
Salt and pepper: Essential seasoning to balance all the natural flavors.
Cooked rice: The comforting base ready to soak up all that glorious sauce.

How to Make Coconut Cod with Garden Herbs, Corn, and Peppers

Step 1: Sauté Aromatics

Begin by heating the coconut oil in a large skillet over medium heat. Once shimmering, add diced onion and garlic, and sauté for 3 to 4 minutes until the onion softens and everything smells dreamy. It’s the kind of kitchen aroma that signals something wonderful is on the way. This step lays down a savory base for the whole dish!

Step 2: Add Peppers and Corn

Stir in the sliced red chili or bell pepper along with the corn. Let these cook together for a couple of minutes, just until the peppers brighten and the corn starts to pop with sweetness. This is where Coconut Cod with Garden Herbs, Corn, and Peppers starts to really build those fresh flavors and colors.

Step 3: Build the Broth

Pour in the can of full-fat coconut milk and the vegetable broth. Stir everything together and bring it just to a soft, gentle simmer—no need to boil. The coconut milk creates a velvety broth that will carry the fish and veggies perfectly.

Step 4: Poach the Cod

Nestle the cod pieces into the skillet in a single layer, seasoning them with salt and pepper. Cover the pan and let everything simmer for 8 to 10 minutes. The cod should turn opaque and flake easily with a fork. This gentle poaching keeps the fish impossibly tender and juicy—one of the secrets to success in Coconut Cod with Garden Herbs, Corn, and Peppers!

Step 5: Finish with Lime and Herbs

Remove the pan from the heat, then stir in fresh lime juice and your chopped garden herbs. This last splash of citrus and greenery transforms the dish, bringing brightness and zesty freshness to balance the creamy coconut.

Step 6: Serve and Enjoy

Spoon the saucy cod and vegetables over fluffy rice. Be sure to ladle plenty of that coconut broth on top! Finish with extra herbs or a squeeze of lime if you like, and get ready to dig in.

How to Serve Coconut Cod with Garden Herbs, Corn, and Peppers

Garnishes

A flourish of extra chopped herbs on top makes the flavors truly pop, and a wedge of lime on each plate allows everyone to add that bright zing as they wish. Consider sprinkling with a pinch of flaky sea salt or thinly sliced chili for a little visual drama.

Side Dishes

This dish shines atop fluffy rice, soaking up all of those coconut milk juices. If you’re craving even more garden goodness, a crisp green salad or a plate of quick-pickled cucumbers makes a refreshing companion to Coconut Cod with Garden Herbs, Corn, and Peppers.

Creative Ways to Present

Serve in shallow bowls with rice as the foundation and let the coconut broth pool around the fish and veggies for an almost soup-like presentation. For a rustic, family-style twist, bring the entire skillet straight to the table and let everyone serve themselves—warm, communal, and absolutely inviting!

Make Ahead and Storage

Storing Leftovers

Store cooled Coconut Cod with Garden Herbs, Corn, and Peppers in an airtight container in the refrigerator for up to two days. The coconut broth keeps the cod moist, and the flavors mellow beautifully overnight.

Freezing

While freezing is possible, dairy-free coconut sauces can sometimes separate after thawing. If you do want to freeze leftovers, cool completely and store in a freezer-safe container. Thaw overnight in the fridge and be sure to stir well when reheating.

Reheating

Warm leftovers gently in a saucepan over low heat until just heated through. Take care not to boil, as the cod can become dry and the coconut milk might split. You can also microwave in short intervals, stirring often, for a quick lunch fix.

FAQs

Can I use another type of fish instead of cod?

Yes! Firm white fish like haddock, halibut, or even tilapia all work beautifully in Coconut Cod with Garden Herbs, Corn, and Peppers. Just ensure the fillets are thick enough to hold together during gentle poaching.

Is this recipe spicy?

It’s only as spicy as you want it to be—using red bell pepper gives color without heat, while a fresh red chili offers just a gentle tingle. Adjust the amount or type of pepper to suit your spice preference.

Can I make this dish dairy-free and gluten-free?

Good news: Coconut Cod with Garden Herbs, Corn, and Peppers is naturally dairy-free and gluten-free! Just confirm your broth is gluten-free if you need to avoid gluten completely.

How do I know when the cod is cooked?

Poached cod is ready when it turns opaque and flakes gently with a fork. Avoid overcooking, as it can go from tender to tough quickly—usually 8 to 10 minutes is just right.

Can I double the recipe for a larger group?

Absolutely! Just use a large skillet or braiser to avoid crowding the fish, and consider gently stirring the coconut mixture before serving to evenly distribute the sauce and veggies.

Final Thoughts

There is something irresistibly special about sharing a bowl of Coconut Cod with Garden Herbs, Corn, and Peppers with friends or family at the table, the fragrant coconut broth mingling with fresh herbs and sweet corn. I hope this recipe finds its way onto your regular rotation—give it a try and make it your own!