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Black Cod with Coconut Curry

Black Cod with Coconut Curry

plus Snap Peas, Bell Pepper & Zesty Cilantro-Cashew Rice
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
1010 kcal
Protein
29g protein
Difficulty
Medium
Allergens:
  • Fish
  • Tree Nuts
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit

Veggie Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

1 unit

Onion

¾ cup

Jasmine Rice

⅔ tablespoon

Curry Powder

10 ounce

Black Cod (Sablefish)

(Contains: Fish)

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 unit

Lime

1 unit

Bell Pepper

½ ounce

Cashews

(Contains: Tree Nuts)

¼ ounce

Cilantro

4 ounce

Sugar Snap Peas

Not included in your delivery

1 tablespoon (tbsp)

Cooking Oil

teaspoon (tsp)

Salt

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

/ per serving
Calories1010 kcal
Fat54 g
Saturated Fat24 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber4 g
Protein29 g
Cholesterol85 mg
Sodium600 mg
Potassium1130 mg
Calcium130 mg
Iron4.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small pot
Large Pan
Baking Sheet
Zester
Paper Towel

Cooking Steps

Cook Rice
1
  • Adjust rack to top position and preheat oven to 450 degrees.
  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  • Keep covered off heat until ready to serve.
Prep
2
  • While rice cooks, wash and dry produce.

  • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Trim and remove strings from snap peas. Zest and quarter lime. Roughly chop cashews. Mince cilantro

Season & Roast Cod
3
  • Pat cod* dry with paper towels; season all over with 1 tsp curry powder (2 tsp for 4 servings), salt, and pepper. (You’ll use more curry powder in next step.)
  • Place cod, skin sides down, on a lightly oiled baking sheet. TIP: Line sheet with foil before oiling for easy cleanup. 
  • Roast on top rack until cod is cooked through and flakes easily with a fork, 8-10 minutes.
Start Curry
4
  • Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes.

  • Stir in snap peas and 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds. (Be sure to measure the curry powder—we sent more!)

Finish Curry
5
  • Thoroughly shake coconut milk in container before opening.

  • To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ⅓ cup water (⅔ cup for 4 servings), and juice from half the lime.

  • Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes.

  • Taste and season with salt; stir in more lime juice if desired.

Finish & Serve
6
  • Fluff rice with a fork; stir in cashews, half the cilantro1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper.

  • Divide rice and veggie curry between shallow bowls in separate sections, leaving some sauce in the pan. TIP: A slotted spoon or tongs work great here!

  • Place cod atop veggie curry and spoon any remaining sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: The curry vegetables and sauce were delicious, though some found the cod bland or overly fishy.
  • Ease of prep: A few struggled with knowing when the cod was fully cooked; consider providing clearer doneness indicators.
  • Suggestions: Try seasoning the cod more generously or marinating it in the curry sauce for better flavor absorption.
  • Texture: Some found the cod mushy or mealy; ensure it's not overcooked and consider removing the skin.
  • Spice level: Those wanting bolder flavors might add extra curry powder or reduce the sweetness in the sauce.
AI-generated from customer reviews