Coconut Fish and Tomato Bake
Fish baked in a coconut/ginger/lime dressing and fancied up with some cherry or grape tomatoes – another brilliant weeknight find from NYT Cooking. You can use just about any type of fish so it’s recommended to simply choose the freshest fillets available. What’s listed below is almost a double version of the original, and it filled a large half sheet – enjoy!
1 can (400 mL) coconut cream (or coconut milk)
1 T. freshly grated ginger AND 1 t. finely minced garlic
1 t. EACH turmeric AND kosher salt
1/2 t. red pepper flakes – or more to taste
1 T. honey
2 limes AND ~1/2 c. chopped cilantro
~2 lbs. of your fish of choice, in fillets – I used snapper
~3 c. cherry or grape tomatoes
olive oil for drizzling
In a large bowl, whisk together the coconut cream, ginger, garlic, turmeric, salt, red pepper flakes and honey. Add the zest and juice from one of the limes and then stir in half of the cilantro. Place all of the fish fillets into this mix, carefully turning to coat each one, then cover the bowl and marinate in the fridge for about a half hour.
Preheat the oven to 425, make sure there’s a rack ready in the middle and then also one set under the broiler. Place all of the tomatoes onto your largest baking sheet and drizzle with some olive oil, generously sprinkle them with salt and then roll them around to coat. When the fish has finished marinating, place the fillets between the tomatoes and spoon all of the remaining marinade over the fish, followed by another drizzle of olive oil. Roast for about 10 minutes until the fish is opaque but not yet cooked through – it shouldn’t flake at this point. Remove the pan from the oven and preheat the broiler to high.
Broil for about 5 minutes until the fish is cooked through and flaky and the tomatoes have begun to burst. Serve over rice (you’ll want to use all of the glorious sauce!) and with the remaining lime cut into wedges and a sprinkling of the last of the cilantro.