Coconut Fish and Tomato Bake

 

Original Recipe from NYT Cooking

Grandma Rating: 5 out of 5 Werther's

The NYT Cooking site is Grandma approved because there is no long drawn out and completely unnecessary backstory to the recipe.

Recipe:

Whisk together in a large bowl. You will add the fish fillets to this, so the bowl needs to be large enough to accommodate the fish.

• 3/4 cup unsweetened coconut milk
• 1 tablespoon fresh ginger, minced
• 1 garlic clove, minced
• 1/2 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 tablespoon honey
• 1 tsp Kosher salt

Next: Zest and juice one lime. Chop cilantro.  Add lime zest, lime juice, and 1/4 cup chopped cilantro to the bowl with the coconut mixture.

• 2 limes: 1 lime zested and juiced.  1 lime cut into quarters.
• 1/2 cup chopped cilantro - will be used twice

Add the fish fillets to the coconut mixture. Turn fish to coat. Marinate in the refrigerator for  15-30 minutes.

• 4 fish fillets. We used cod. 

Next, prepare the oven. Move one oven rack to the low-middle position and one rack to the very top position. Preheat oven to 425 degrees.

Next, prepare the baking sheet. Line a large baking sheet with Reynold's nonstick aluminum foil (for easy cleanup). 

Next, toss the cherry tomatoes with 2 tbsps olive oil. Add to the baking sheet. Then nestle the marinated fish amongst the tomatoes on the baking sheet. Drizzle the fish with 1 tbsp olive oil.

• 2 pints cherry tomatoes
• 3 tablespoons olive oil (used twice - 2 tbsps & 1 tbsp)

Next, place baking pan on the low-middle rake and bake for 8 to 10 minutes.

Remove baking pan from the oven.

Turn the oven to broil.

Add baking pan back into the oven, this time on the top rack closest to the broiler. Bake for another 5 to 6 minutes.

Once cooked you can garnish with cilantro and a squeeze of lime.

Ingredients:

3/4 cup unsweetened coconut milk

1 tablespoon fresh ginger, minced

1 garlic clove, minced

1/2 tsp ground turmeric

1/2 tsp red pepper flakes

1 tablespoon honey

1 tsp Kosher salt

2 limes: 1 lime zested and juiced.  1 lime cut into quarters.

1/2 cup chopped cilantro - will be used twice

4 fish fillets. We used cod. 

2 pints cherry tomatoes

3 tablespoons olive oil (used twice - 2 tbsps & 1 tbsp)

Directions:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.

• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.

• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.

• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil 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 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.

• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.

• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.