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Thai-style Cod Fillets


Cod fillets with a thai-style marinade. Serve with rice.

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Rate this recipe 2.2/5 (52 Votes)


  • 2.5cm ginger, peeled and chopped
  • 1 lime, zest and juice
  • 3 red chillies, finely chopped
  • 440ml canned coconut milk
  • 1 tablespoon fish sauce
  • 4 x 150g cod fillets


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Put the ginger, lime zest and chillies in a bowl. Pour over the coconut milk, lime juice and fish sauce, and mix well. Add the fish and coat with the marinade. Allow to marinade for at least 2 hours.

Step 2

When the fish has marinated, preheat the oven to 180C (Gas Mark 4).

Step 3

Using 4 large sheets of greaseproof paper, put a cod fillet on the centre of each piece.

Step 4

Strain the marinade and set aside the liquid. Spoon the pieces of ginger, chilli and lime zest over the cod fillets.

Step 5

Bring the edges of each piece of paper up around the fish and fold over to seal. Put the four parcels in the oven on a baking tray. Bake for 15-20 minutes.

Step 6

While the fish is cooking, put the marinade liquid into a pan and bring to the boil. Boil for 3-4 minutes, or until it has thickened slightly.

Step 7

Unwrap the paper parcels and put a fish fillet onto each plate. Pour over some of the thickened marinade/sauce. Serve with rice.

You can use any white fish fillets in place of the cod - eg haddock, whiting, pollock.

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