This Coconut Fish and Tomato Bake is a delightful fusion of tender fish fillets marinated in a spiced coconut milk mixture, paired with roasted cherry tomatoes that burst with sweetness. It’s an effortlessly elegant dish that works just as well for a quick weeknight dinner as it does for a weekend dinner party. With simple ingredients and straightforward preparation, you’ll have a comforting and sophisticated meal in no time.
Why You’ll Love This Coconut Fish and Tomato Bake Recipe
These fish fillets in coconut sauce are naturally dairy-free and gluten-free, and can easily be made keto-friendly by leaving out the honey and serving it over cauliflower rice. I rarely use fresh tomatoes in the winter because they are not in season, but I do use cherry tomatoes in cooked dishes because the flavor is consistently good all year. The sweetness of the tomatoes balances the richness of the coconut milk and the subtle heat from the red pepper flakes, creating a perfectly harmonious bite.
Try this baked fish recipe with coconut rice or quinoa. I think it would also be good over soba noodles, or even shirataki. Don’t skip the extra lime on the cooked fish- it’s just the punch it needs! I still love to get my wild fish in the winter from Costco in the freezer section or VitalChoice.com.
Ingredient Notes
- Fish Fillets: Choose firm, white fish fillets such as halibut, cod, or mahi-mahi; their mild flavor and flaky texture work beautifully in this recipe.
- Coconut Milk: Opt for canned coconut milk to provide a rich, creamy base for the marinade, infusing the fish with subtle tropical sweetness.
- Fresh Ginger: A 1-inch piece of peeled and grated ginger adds a zesty, aromatic kick to the dish, enhancing the overall flavor profile.
- Garlic: One minced garlic clove imparts a savory depth, complementing the sweetness of the coconut milk and tomatoes.
- Ground Turmeric: This vibrant spice not only lends a warm, earthy flavor but also imparts a beautiful golden hue to the marinade.
- Red Pepper Flakes: A touch of heat balances the creaminess of the coconut milk; adjust the amount to suit your spice preference.
- Honey or Agave: A tablespoon of your preferred sweetener adds a subtle sweetness, harmonizing the flavors in the marinade.
- Sea Salt and Black Pepper: Season to taste, enhancing and balancing the natural flavors of the ingredients.
- Limes: The zest and juice of one lime brighten the marinade, while additional lime wedges for serving provide a fresh, tangy finish.
- Cilantro: Fresh cilantro adds a burst of herbal freshness, both in the marinade and as a garnish.
- Cherry Tomatoes: Two pints of cherry tomatoes roast alongside the fish, becoming sweet and jammy, contributing to a luscious pan sauce.
- Olive Oil: A few tablespoons of olive oil are used to roast the tomatoes and drizzle over the fish, adding richness and aiding in caramelization.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: In a large bowl, whisk together the coconut milk, grated ginger, minced garlic, ground turmeric, red pepper flakes, honey, sea salt, freshly ground black pepper, and the zest and juice of one lime. Stir in half of the chopped cilantro. Add the fish fillets, turning to coat them thoroughly in the marinade. Cover and refrigerate for 15 to 30 minutes to allow the flavors to meld.
Step 2: Preheat your oven to 425°F (220°C), positioning an oven rack in the lower-middle position. On a large sheet pan drizzled with olive oil, place the cherry tomatoes. Season the tomatoes with more olive oil, sea salt and freshly ground black pepper. Toss to coat evenly. Roast in the preheated oven for 8 to 10 minutes, until the tomatoes begin to soften and release their juices.
Step 3: Remove the sheet pan from the oven and nestle the marinated fish fillets among the roasted tomatoes. Pour any remaining marinade over the fish and tomatoes, then drizzle with an additional tablespoon of olive oil. Return the pan to the oven and bake for 10 to 15 minutes. Depending on the thickness of the fish, you’ll know when the fillets are done when they are opaque and flake easily with a fork and the temperature reaches 145°F.
Step 4: Once the fish is cooked through and the tomatoes are blistered and juicy, remove the pan from the oven. Sprinkle the remaining chopped cilantro over the dish and serve immediately with lime wedges on the side for squeezing over the top. This dish pairs wonderfully with rice, quinoa, or riced vegetables to soak up the flavorful pan sauce.
Expert Tips
- While 15 to 30 minutes is sufficient to impart flavor, you can marinate the fish for up to an hour if time allows. Avoid marinating for too long, as the acidity from the lime juice can begin to “cook” the fish.
- Cherry tomatoes are ideal for this recipe due to their consistent sweetness and ability to become wonderfully jammy when roasted. Grape tomatoes can be used as a substitute if needed.
- If you prefer a milder dish, reduce the amount of red-pepper flakes. Conversely, if you enjoy more heat, consider adding a finely chopped chili pepper to the marinade.
- If you’re vegan, use a block of tofu, pressed, and split in half to make two large squares. Or sear cauliflower steaks for 10 minutes with the tomatoes over the stove and then add the marinade and a can of chickpeas or frozen peas and simmer until cauliflower is tender.
- For a deeper umami flavor, try adding a dash of fish sauce or soy sauce to the marinade.
Serving Tips
Serve the coconut fish and tomato bake over a bed of steamed jasmine rice, fluffy quinoa, or riced cauliflower for a lighter option. The grains or vegetables will absorb the delicious pan sauce, making each bite flavorful. Enhance the presentation and flavor by garnishing with additional fresh cilantro leaves and a squeeze of fresh lime juice just before serving.
Side Dishes to try with this recipe:
Storage Tips
- Store any leftover coconut fish and tomato bake in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the fish and tomatoes in a large baking dish and warm in a 300°F oven for 8-10 minutes or until just heated through. Avoid using a microwave, as it can make the fish fillets rubbery.
- While cooked fish can be frozen, the coconut marinade and roasted tomatoes may change texture after thawing. If you must freeze it, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
Recipe FAQs
Yes! While white fish like cod, halibut, or mahi-mahi work best, you can also use salmon for a richer flavor. Adjust the baking time based on the thickness of the fish.
If you don’t have coconut milk, try cashew cream or a mix of heavy cream and a splash of water for a similar richness. If you want a lighter option, use vegetable broth instead.
The surface of the fish should look opaque and flaky. You can check for doneness by inserting a fork into the thickest part—if it flakes easily, it’s ready! A thermometer should read 145°F at the center.
Sometimes this happens when the sheet pan wasn’t greased enough or the oven temperature was too low. Make sure to coat the pan with olive oil and preheat the oven fully before adding the fish.
More Baked Fish Recipes
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Easy Coconut Fish and Tomato Bake Recipe
Ingredients
- ¾ cup coconut milk, canned
- 1 1- inch piece of ginger, peeled and grated (I use a large microplane)
- 1 garlic clove, minced
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes
- 1 Tablespoon honey or agave , or your favorite non-glycemic sweetener
- 1 teaspoon sea salt , + additional for tomatoes
- Freshly ground black pepper to taste
- 2 limes, divided
- ½ cup chopped cilantro, divided
- 4 6- ounce fish filets, halibut, cod, salmon, orange roughy, or mahi mahi
- 2 pints cherry tomatoes
- Salt and pepper
- 3 Tablespoons olive oil, divided
Instructions
- In a dish/container large enough to hold the fish to marinate, whisk together coconut milk, ginger, garlic, turmeric, red pepper, honey, 1 teaspoon salt, a few grinds black pepper, the zest and juice of 1 lime. Stir in ¼ cup cilantro. Add the fish and turn to coat. Refrigerate for 15-30 minutes.
- Preheat oven to 425.
- Place tomatoes in a large cast iron skillet (I recommend a 12- or 13-inch) or on a small sheet pan (not using parchment because it will be broiled later) and toss with olive oil, salt and pepper. Cook for 8-10 minutes or until they just start to look soft.
- Add fish to skillet/sheet pan and pour marinade over the fish. Drizzle with a Tablespoon of olive oil.
- Bake 6-7 minutes until fish is not quite done since it’s going to get broiled at the end.
- Preheat broiler (I always use max broil). Broil until fish is cooked through and tomatoes are blistered, about 2-3 minutes. Serve with extra cilantro and lime.
Notes
- While 15 to 30 minutes is sufficient to impart flavor, you can marinate the fish for up to an hour if time allows. Avoid marinating for too long, as the acidity from the lime juice can begin to “cook” the fish.
- Cherry tomatoes are ideal for this recipe due to their consistent sweetness and ability to become wonderfully jammy when roasted. Grape tomatoes can be used as a substitute if needed.
- If you prefer a milder dish, reduce the amount of red-pepper flakes. Conversely, if you enjoy more heat, consider adding a finely chopped chili pepper to the marinade.
- If you’re vegan, use a block of tofu, pressed, and split in half to make two large squares. Or sear cauliflower steaks for 10 minutes with the tomatoes over the stove and then add the marinade and a can of chickpeas or frozen peas and simmer until cauliflower is tender.
- For a deeper umami flavor, try adding a dash of fish sauce or soy sauce to the marinade.
- Store any leftover coconut fish and tomato bake in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the fish and tomatoes in a large baking dish and warm in a 300°F oven for 8-10 minutes or until just heated through. Avoid using a microwave, as it can make the fish fillets rubbery.
- While cooked fish can be frozen, the coconut marinade and roasted tomatoes may change texture after thawing. If you must freeze it, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
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