Coconut Fish and Tomato Bake
- In a large bowl, whisk together coconut milk 180 ml, ginger 15 g, garlic 1, turmeric 2.5 g, red pepper flakes 2.5 g, honey 15 ml, and salt. Zest and juice one of lime 2 directly into the mixture. Stir in cilantro 10 g.
- Add fish fillets 680 g and turn to coat. Marinate in the refrigerator for ⏲ 20 minutes.
- Adjust an oven rack to the lower-middle position, with another rack closest to the broiler. Heat the oven to 220°C.
- Place cherry tomatoes 600 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 to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, ⏲ 9 minutes. The fish should not flake easily with a fork. Remove from the oven and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating once, until the fish is tender and the tomatoes are just beginning to brown in spots, ⏲ 5.5 minutes.
- Divide the tomatoes and fish among dishes and spoon the pan juices over the fish. Garnish with cilantro 5 g and serve with lime wedges for squeezing.
Serves 4