Dr. Seuss-Inspired Red Fish/Blue Fish
featured in Trendy Blue Foods!
In honor of Dr. Seuss Day we made not one, but two, fish dishes. First, pieces of flaky cod fish and fresh grape tomatoes are nestled in a red curry sauce, then a blueberry-glazed salmon is plated up with whimsical blue potatoes for a Dr. Seuss-inspired dinner!
Tasty Team
80% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 2 servings
- 12 oz cod fillets (340 g)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 tablespoons coconut oil
- 1 tablespoon ginger, grated
- 2 tablespoons mild red curry paste
- 10 oz grape tomatoes (285 g)
- ½ cup coconut cream (120 mL)
- 1 lime juice
- 2 sprigs fresh cilantro leaves, for garnish
Nutrition Info
- Calories 499
- Fat 35g
- Carbs 17g
- Fiber 28g
- Sugar 33g
- Protein 34g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 300°F (150°C).
- Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
- Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
- Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8–10 minutes.
- Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20–22 minutes, or until the fish is opaque and easily flaked with a fork.
- Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
- Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
- Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
- Enjoy!
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