Wild Alaskan cod's mild, sweet flavor is the perfect canvas for bold curry spices. This one-pan recipe bathes thick cod portions in a fragrant golden curry sauce made with coconut milk and yellow curry paste, then surrounds them with crisp-tender snap peas and bell pepper. It's the kind of vibrant, healthy dinner that makes you wonder why you'd ever order takeout again.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp coconut oil
• 1 red bell pepper, sliced into strips
• 1 cup sugar snap peas, trimmed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh cilantro and Thai basil for garnish
• Steamed jasmine rice for serving

Instructions

1. Build aromatics: Heat coconut oil in a deep skillet or Dutch oven over medium heat. Add onion and cook 3-4 minutes until soft. Add garlic, ginger, and curry paste. Stir 1 minute until very fragrant.
2. Make the sauce: Pour in coconut milk and fish sauce. Stir to combine and bring to a gentle simmer. Cook 5 minutes to let the flavors meld.
3. Add vegetables: Add bell pepper strips and snap peas to the sauce. Cook 3-4 minutes until just starting to soften but still vibrant and crisp.
4. Cook the cod: Season cod portions with salt. Nestle them into the simmering curry sauce. Spoon some sauce over the top of each piece. Cover and cook 8-10 minutes until cod is opaque and flakes easily (145°F internal).
5. Finish: Remove from heat and squeeze lime juice over the top. Taste the sauce and adjust seasoning with salt or more fish sauce if needed.
6. Serve: Ladle over steamed jasmine rice. Garnish generously with fresh cilantro and Thai basil.