Name: Tomato Ginger Baked Cod
Yield: 4-6
Ingredients: 2 pounds cod fillets, cut into 4-6 portions; 4 plum tomatoes, cut into quarters; 1/4 cup ginger, finely julienned; 4 scallions, trimmed and cut into 1" pieces; 1/2 cup peas (defrosted frozen peas is perfect for this); 4 Tbsp avocado oil, divided; 2 Tbsp Kalaya Curry, divided; 2 tsp salt, divided; 2 Tbsp butter, sliced into 4-6 pieces, one for each portion of fish

Kalaya Curry powder brings warmth, depth, and aromatic spice to this comforting baked cod dish. Tomatoes, ginger, and our Kalaya Curry gently cook together, keeping the fish tender while building layers of dynamic flavor. Finished with fresh herbs and served with rice or crusty bread, it is the kind of simple, deeply satisfying meal that feels equally right for a weeknight dinner or chic, easy entertaining.

Tomato Ginger Baked Cod

Author: Helen Park
Servings: 4-6
Category: Main

Ingredients

2 pounds cod fillets, cut into 4-6 portions
4 plum tomatoes, cut into quarters
1/4 cup ginger, finely julienned
4 scallions, trimmed and cut into 1" pieces
1/2 cup peas (defrosted frozen peas is perfect for this)
4 Tbsp avocado oil, divided
2 Tbsp Kalaya Curry, divided
2 tsp salt, divided
2 Tbsp butter, sliced into 4-6 pieces, one for each portion of fish

Directions

Preheat the oven to 450F.
In a large bowl, add the cod portions, 2 tablespoons of oil, 1 tablespoon of Kalaya Curry, 1 teaspoon of salt and gently turn the fish to coat evenly with seasonings and salt.
Arrange the cod portions in a large oven-safe baking dish, leaving room for the vegetables.
In a bowl, toss the tomatoes and scallions with the remaining oil, Kalaya Curry, and salt. Arrange them evenly in and around the cod in the baking dish.
Top each cod portion with a slice of butter and roast the cod and vegetables in the oven for 20 minutes or until the fish is just cooked, keeping in mind it will continue cooking as it rests. Sprinkle on the peas while the fish rests so they gently warm through.