Coconut Cod with Garden Herbs, Corn, and Peppers Recipe
Delicate white cod gently poached in a velvety coconut milk broth, layered over fluffy rice and brightened with just‑picked garden herbs, sweet corn, and fresh peppers—this dish is light, fragrant, and deeply satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
Cod:
- 1 lb cod fillets, cut into large pieces
Broth:
- 1 tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red chili or bell pepper, sliced thin
- 1 cup fresh corn kernels (or thawed frozen)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- Juice of 1 lime
- 1/4 cup chopped fresh herbs (parsley, dill, basil, and/or cilantro)
- Salt and pepper, to taste
- 2 cups cooked rice, for serving
Instructions
- Heat coconut oil: In a large skillet over medium heat, add diced onion and garlic. Sauté for 3–4 minutes until softened.
- Add pepper and corn: Stir in sliced chili pepper and corn; cook for an additional 2–3 minutes.
- Pour in liquids: Add coconut milk and broth; bring to a gentle simmer.
- Cook cod: Lay cod pieces in the skillet, season with salt and pepper. Cover and simmer for 8–10 minutes until cod is opaque and flakes easily.
- Finish: Stir in lime juice and fresh herbs. Serve over rice, spooning sauce and vegetables on top. Garnish with extra herbs and a squeeze of lime if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
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