Fish Baked in Coconut Milk
Fish Baked in Coconut Milk is an easy, crowd-pleasing dish with cod and lemon juice that's perfect for weeknight dinners from scratch.
Ingredients
- 2 pound Cod
- 4 teaspoon Lemon Juice
- 2 tablespoon Olive Oil
- 2 cup Onions
- 0.25 cup Olive Oil
- 2 teaspoon Garlic Powder
- 2 teaspoon Ginger
- 1 teaspoon Peppers
- 1 cup Tomatoes
- 6 teaspoon Coriander
- 1 teaspoon Cumin
- 0.25 teaspoon Red Pepper
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Turmeric
- 0.5 teaspoon Fennel Seed
- 1.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Coriander
Instructions
- Cut fillets crosswise into strips 2-inches wide.
- Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
- Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
- Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
- Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
- Bake, uncovered, for 10 minutes in the preheated oven.
- Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
Nutrition
Calories: 258kcalProtein: 25.2gFat: 13.7gSaturated Fat: 2gSodium: 499mgSugar: 3.5g
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