Coconut Baked fish with Tomato
Servings: 4
I love a tray bake! Fewer dishes to wash and the flavours always come together so beautifully. This is dish was simple to put together and was totally delicious served with rice to soak up the delicious sauce.You could really use any white fish for this dish and it will also work beautifully with Trout. Add prawns for a luxurious twist. The first time I made it (pictured), I made it little gurnard fillets (2 per person).
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Ingredients
- 1/2 cup coconut milk
- large thumb fresh ginger peeled and grated
- 1 clove fresh garlic crushed
- 1/2 tsp ground turmeric
- 1/2 tsp chipotle flakes (optional)
- 1 Tbsp honey
- salt
- 2 limes
- 1 small punnet fresh coriander chopped
- 4 portions white fish
- punnet cherry tomatoes or the ones on the vine if you can find them
- 3 Tbsp extra virgin olive oil
Instructions
- In a large bowl, mix together the coconut milk, ginger, garlic, turmeric, chipotle flakes (if using), honey and 1 tsp salt.
- Zest and juice 1 lime into the mixture, then stir in half of the chopped coriander. Add the fish fillets to the bowl and coat them. Marinate in the fridge for 15-30 mins.
- In the meantime, heat your oven to 225C and make sure the oven rack is in the centre of the oven.
- Place the tomatoes in a large shallow dish (which should be large enough for the fish to be added later). Drizzle with olive oil, season with salt and toss to coat. Put it in the oven for 10 minutes before adding the fish.
- Remove the dish from the oven and arrange the marinated fish among the tomatoes. Spoon all the marinade from the bowl over the fish, then drizzle with some more olive oil before returning to the oven.
- Bake for 15-25 minutes (depending on the thickness of the fish) until the fish is cooked through and flakes easily.
- Divide the tomatoes and fish among plates and pour over the pan juices. Garnish with the remaining coriander and serve with lime wedges.