Looking for an easy weeknight win? This sheet pan coconut fish recipe is quickly marinated in a succulent combo of coconut milk, fresh lime juice, and turmeric. Charred, blistered fresh tomatoes bake along with it in less than 20 minutes. Serve with a side of rice to soak up the sweet, savory, and touch of spicy sauce for a restaurant-grade meal with zero effort.
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Weeknight Win – Coconut Fish and Tomatoes
This coconut fish recipe was absolutely too good and yummy not to share. I’m a huge fan of New York Times recipes, and it was love at first bite when I tried this meal with my family. I immediately knew it would be a perfect addition to my easy gluten-free dinner ideas.
I made a few slight tweaks ensuring the tomatoes were nicely charred, upping the sauce amount to avoid wasting any creamy coconut milk, and utilizing a couple of my go-to weeknight dinner shortcuts.
When it comes to using coconut milk with fish – sign me up every time. It’s a powerhouse flavor booster, especially for savory recipes. I love how it adds a velvety smoothness and hint of sweet to this coconut fish and tomato bake and another weeknight fave of ours – 15 minute creamy coconut shrimp curry.
The sauce doubles as the fish marinade as well as the serving sauce to scoop up along with freshly bursted tomatoes and rice. I like to add a little dash of honey to play off the sweetness while the crushed red pepper balances it out with a little heat.
As for ease, let me just break down how much you won’t be breaking a sweat. Scatter tomatoes on a baking sheet and while that’s starting to sizzle, whisk together the coconut marinade. Plop in the fish for 15 minutes, then add it all to the baking sheet. Finish baking the fish and tomatoes together and dinner is served in a flash!
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Ingredient Tid Bits
- Coconut milk (canned) – Pick this up in the international aisle of your local grocery store by Asian foods. It’s best to grab the full fat can instead of a lite version.
- Ginger – The NYT recipe uses fresh ginger, but using ginger paste infuses the same flavor with a simple squeeze of a bottle. You can grab it at Aldi in the baking aisle or in your local grocer’s produce section. (BTW, I do the same thing for the garlic as well – no prep work!)
- Crushed red pepper – Bring on the heat as much or little as you want. I do recommend using a bit, even if you are heat averse. It won’t be spicy, it just balances the sweetness. You can add more on at the end to up the spice level. I also love serving this with red chile crunch!
I generally use tilapia, but any preferred fish will work. However, the fish’s thickness will effect the baking time. If using something thicker, like cod, halibut or salmon, the tomatoes won’t have to pre-bake. Add them to the baking sheet along with coconut milk and fish.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Coconut milk marinade with bonus shortcuts
To prep the fish marinade, you’ll want to use a large enough bowl or baking dish to add the fish to. Whisk together coconut milk with seasonings, plus the zest and juice of a lime directly. Picture below are the two prep shortcuts I recommend – ginger and garlic paste.
Add the fish to marinate (for the RIGHT amount of time)
Add the fish to the bowl and let it soak up that goodness in your fridge for 15 minutes. Meanwhile preheat the oven and pop in the tomatoes for a head start.
*BUT* Don’t let your fish marinate for longer than 30 minutes or the acidity from the lime juice will start to cook the fish, leading to tough, overcooked fish. Let’s avoid that.
Finish up with a quick bake
Move the tomatoes to the baking sheet’s sides, add the fish to the center and pour the coconut milk mixture over the top. Bake on the middle rack for about 7-8 minutes, then turn on the oven’s broiler. Move the baking sheet to the upper rack and finish off for about 2-4 minutes, or until the fish flakes easily with a fork.
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Easy Baked Fish in Coconut Milk Sauce
Ingredients
- 13.5 ounces can full-fat unsweetened coconut milk
- 1 teaspoon ginger paste, or (1-inch) piece fresh ginger, finely grated
- 2 garlic cloves, minced, or use ½ teaspoon garlic paste
- 1 tablespoon honey
- 1½ teaspoon kosher salt, divided
- ½ teaspoon ground turmeric
- ½ teaspoon red-pepper flakes
- 1 lime, zested and juiced
- ½ cup chopped cilantro, divided
- 2 pounds white fish fillets, such as tilapia, cod, haddock , about 4-5 large filets
- 12 ounces cherry tomatoes
- 1 tablespoon olive oil
- For serving jasmine rice, lime wedges, additional crushed red pepper or chile crisp
Equipment
Instructions
- Preheat the oven to 425℉. In a bowl (large size if marinating fish directly in it, small if marinating in a ziplock bag) whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt. Zest and juice 1 lime directly into the coconut milk mixture. Stir in ¼ cup chopped cilantro.13.5 ounces can full-fat unsweetened coconut milk, 1 teaspoon ginger paste, 2 garlic cloves, minced, 1 tablespoon honey, 1½ teaspoon kosher salt, ½ teaspoon ground turmeric, ½ teaspoon red-pepper flakes, 1 lime, ½ cup chopped cilantro
- Add the fish fillets to a large ziplock bag or bowl, pour over the marinade and turn to coat. Marinate in the refrigerator for 15 to 30 minutes. NOTE: Marinating longer will toughen the fish because the citrus acid will start to cook it.2 pounds white fish fillets, such as tilapia, cod, haddock
- Meanwhile, place the tomatoes on a large rimmed baking sheet. Drizzle with olive oil and ½ teaspoon kosher salt and toss to coat. Bake for 5 minutes.12 ounces cherry tomatoes, 1 tablespoon olive oil, 1½ teaspoon kosher salt
- Push the tomatoes to the edges of the pan. Place the marinated fish between them and pour the remaining marinade over the fish. (It will be a lot extra, but you will be using that extra sauce for serving).
- Place on the the middle rack and bake 7-8 minutes, depending on thickness of the fish. You're looking for the fish to just start to turn opaque, but not flake easily yet with a fork.
- Remove the pan from the oven, adjust the oven rack to the upper third of the oven. Turn on the broiler to high. Broil on the higher rack, for 2-4 minutes (depends on thickness of fish), rotating the pan once. The fish should be tender, flake easily with a fork, and the tomatoes will be blackened in spots.
- Remove from the oven and sprinkle with remaining cilantro. Divide the tomatoes and fish between dishes and and spoon sauce over the top. Use remaining sauce for flavoring the rice.
Notes
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Simply delicious 👍🏼👍🏼
Yay! Thanks, Ana!
Best,
Melissa
I loved how simple the recipe is but it yields such a great amount of flavour. I would totally make this again for a delicious weeknight meal.
Thanks for taking a moment to comment, Patricia! So glad you loved it!
Best,
Melissa
The best simple curry I’ve made, ever. Quick and simple.
Wow! Thanks for leaving me this note, Fred. I appreciate it.
Best,
Melissa