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Coconut Fish and Tomato Bake
Ingredients
3/4 cup
unsweetened coconut milk
1
(1-inch) piece fresh ginger, grated
1
garlic clove, grated
1/2 teaspoon
ground turmeric
1/2 teaspoon
red-pepper flakes
1 tablespoon
honey
2
limes
1/2 cup
chopped cilantro
4
(6-ounce) fish fillets (e.g., cod)
2 pints
cherry tomatoes
3 tablespoons
olive oil
Instructions
STEP 1
Whisk together coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey, and salt. Zest and juice 1 lime into the mixture. Stir in cilantro.
STEP 2
Add fish fillets; coat and marinate in the fridge for 15-30 minutes.
STEP 3
Adjust oven rack to lower-middle position. Preheat to 425°F.
STEP 4
On a large sheet pan, toss tomatoes with 2 tablespoons olive oil and salt. Place marinated fish between tomatoes and drizzle with marinade. Drizzle 1 tablespoon oil on fish. Roast for 8-10 minutes until opaque.
STEP 5
Heat broiler to high. Broil until fish is tender and tomatoes brown, about 5-6 minutes.
STEP 6
Serve fish and tomatoes with pan juices, garnished with remaining cilantro and lime wedges.
Nutrition Facts
(per serving)
Calories:
407 calories
Servings:
4 servings
Carbohydrates:
17 g
Fat:
22 g
Fiber:
3 g
Protein:
38 g
Sugar:
10 g
Meal Effort
Preparation:
15 minutes
Cook:
10 minutes
Total:
25 minutes