Easy Coconut Fish and Tomato Bake Recipe
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.Inspired by the New York Times
Servings: 4
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.