COCONUT FISH AND TOMATO BAKE
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Provided by Yewande Komolafe
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, 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 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
- Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
- Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.
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Veronica Ivanova
[email protected]This recipe is a fail. The fish was overcooked and the sauce was watery.
Khan Sobuj
[email protected]I'm not sure what I did wrong, but my dish turned out really dry.
Wasiu Afeez
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Shukrat Nankabirwa
[email protected]I'm not a fan of coconut, but I still enjoyed this dish. The tomato sauce was very flavorful.
Shahraiz Bhatti
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Sm Motiur
[email protected]I'm allergic to tomatoes, so I omitted them from the recipe. It was still very good.
Mobi Kz
[email protected]I couldn't find coconut milk at my grocery store, so I used almond milk instead. It worked out just fine.
Haroon Abad
[email protected]This dish was a bit too spicy for my taste, but I think I just added too much chili powder.
Hannah Fandango
[email protected]My family loved this dish. It's a great way to get them to eat fish.
Kenneth Emetanwa
[email protected]I'm new to cooking fish, but this recipe was easy to follow and the results were amazing. Thank you!
Bravin Clintob
[email protected]This dish is so versatile. I've made it with different types of fish and vegetables, and it's always delicious.
Mai Nuddin
[email protected]I made a few substitutions (used tilapia instead of cod and added some chopped cilantro) and it still turned out great.
Salhyon Dong
[email protected]I followed the recipe exactly and the dish turned out perfectly. Thanks for sharing!
Guy marcel Nganeni
[email protected]This recipe is a keeper. It's definitely going into my regular rotation.
Alfred Cooper
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
zaib khan
[email protected]This is one of my favorite fish recipes. It's so easy to make and always turns out delicious. I love the combination of coconut and tomato.
Purnima Magar
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The coconut and tomato sauce was so flavorful, and it complemented the fish perfectly.
Luul haji Dahiir
[email protected]This coconut fish and tomato bake was a hit with my family! The fish was flaky and tender, and the sauce was rich and flavorful. I especially loved the crispy topping.