Average: 5 (1 vote)
Active time
30 minutes
Total time
30 minutes
4 servings

4 (½ inch-thick) cod fillets 

4 cloves garlic, minced

Juice of 2 lemons (or 4 tablespoons lemon juice)

Pinch of salt

Pinch of pepper

1 tablespoon extra-virgin olive oil

2 onions, sliced finely

1 small green bell pepper, sliced

2 tomatoes, diced

1 teaspoon coriander

1 tablespoon tomato paste

¾ cup light coconut milk

  1. Rinse the fish and place it in a bowl with garlic, lemon juice, salt, and pepper.  Let the fish marinate while you prep everything else. 

  2. Heat the oil in a skillet over medium heat. Add the onions, green pepper, tomatoes, coriander, and tomato paste , stirring occasionally. Cook for 8 minutes, until the vegetables are softened. Bring the mixture to a boil and add the fish fillets and the marinade. Lower the heat to medium and cook for 5 to 8 minutes.
  3. When the fish is almost done (after approximately 5 minutes), add the coconut milk and bring the mixture to one last boil for about a minute. 

Serve hot over brown rice.

Note: you may substitute other whitefish fillets for the cod. 



An Oldways recipe and George Middleton illustration.


Calories: 305
Fat: 8g
Sodium: 164mg
Carbohydrates: 12g
Protein: 43g

Yield: 4 servings

How'd it Taste?

This was a very tasty and light recipe. I added a teaspoon of red Thai curry paste along with the tomato paste and served it with a scoop of quinoa and sliced mangoes. I also added the fish last so that it did not get over cooked.

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