Thai-Inspired Coconut Cod

• 1.25lbs
  cod fillets, cut into 4 portions
• KOSHER SALT AND BLACK PEPPER TO TASTE
• 2Tbsp
  extra-virgin olive oil
• 1
  small red bell pepper, thinly sliced ((about 1 heaping cup))
• 1/2cup
  minced shallots
• 3
  garlic cloves, minced
• 2Tbsp
  minced fresh ginger
• 2Tbsp
  Thai red curry paste*
• 1
  (13.5-oz.) can coconut milk
• 1tsp
  fish sauce
• 2Tbsp
  fresh lime juice ((from 1 lime))
• 1/3cup
  finely chopped scallions (green onion)
• 1/3cup
  fresh cilantro, roughly chopped or torn ((sub basil or Thai basil leaves))
• Cooked white rice or rice noodles for serving

Instructions

1. 1
   Pat cod fillets dry with a paper towel and season generously with salt and black pepper.
2. 2
   Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 4 to 5 minutes, until soft.
3. 3
   Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with a pinch of salt.
4. 4
   Add coconut milk and fish sauce; bring mixture to a simmer.
5. 5
   Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Very gently simmer until the cod is cooked through and easily flakes with a fork, about 10 to 12 minutes depending on thickness.
6. 6
   Turn off heat and squeeze in fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

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