Easy Baked Fish in Coconut Milk Sauce

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.

Prep Time 10

Cook Time 20

Marinate 20

Total Time 50

Servings

Author Melissa Erdelac

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

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

Recipe adapted from New York Times

Nutrition