coconut-fish-and-tomato-bake
Version v1 current · History (1) ·
Serves 1
Ingredients
- 180 ml coconut milk (unsweetened)
- 10 g ginger (fresh, finely grated)
- 1 garlic clove (finely grated)
- 2 g ground turmeric
- 1 g red-pepper flakes
- 15 g honey
- 5 g salt
- 2 lime (into wedges)
- 30 g cilantro (fresh, chopped)
- 500 g fish fillets (6 ounces each, such as snapper, haddock, striped bass, fluke, sablefish, or salmon, skin on or off)
- 800 g tomatoes (cherry or grape, 2 pints)
- 45 ml olive oil
- 180 g spinach (fresh bag, roughly chopped)
- 1 crusty bread (loaf, sliced)
Steps
- In a large bowl, whisk together coconut milk (180 ml), ginger (10 g), garlic clove (1), ground turmeric (2 g), red-pepper flakes (1 g), honey (15 g), and salt (5 g). Zest and juice lime (1) directly into the coconut milk mixture. Stir in cilantro (15 g).
- Add 3 fish fillets (500 g) and turn to coat. Marinate in the refrigerator for ⏲ 15–30 minutes.
- Meanwhile, adjust oven racks: one to the lower-middle position, one closest to the broiler. Preheat oven to 220 °C (425°F).
- Place tomatoes (800 g) on a large sheet pan. Drizzle with olive oil (30 ml), season with salt, and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade over the fish. Drizzle olive oil (15 ml) 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, ⏲ 8–10 minutes depending on thickness. The fish should not flake easily with a fork.
- Remove the pan from the oven and heat the broiler to high. Add spinach (180 g) to the pan, tossing gently among the tomatoes and fish.
- Move the pan to the broiler and finish cooking, rotating once, until the fish is tender, the spinach is wilted, and the tomatoes are beginning to brown in spots, ⏲ 5–6 minutes depending on thickness of the fish.
- Slice lime (1). Divide the tomatoes, fish, and spinach among dishes and tip the pan juices over everything. Garnish with the remaining cilantro (15 g) and serve with lime wedges for squeezing and crusty bread (1) alongside.