Spicy, Creamy Fish Baked in Coconut Milk

Spicy, Creamy Fish Baked in Coconut Milk

Now the photography in this isn’t great, or  particularly well presented.  Fact is, it was a last minute meal, the kids were starving and I heard groans when I got my iPhone out to take pics as they just wanted to gobble it up, so apologies for the lack of enticing visuals, but it did taste good and was easy + healthy = My Kinda Dish!

Visual Evidence


Spicy, Creamy Fish Baked in Coconut Milk

Takes about an hour + marinating time, feeds approx 4
Ingredients
2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Directions
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.

Archie’s whiskers were flickering around at this, he said, “smells good and healthy, mummy!”

ginger cat

My Veteran 18yr Old Cat, PeeWee

Peewee my 18yr old cat somehow turned in to a 4yr old running around the table and meowing at me, wonder why?  As always this is a contribution towards Fiesta Friday, where foodies have fun and party!

What are you up to this weekend?  It’s bank holiday here, so fun and frolicks including a curry night for 6!

pug in chefs hat

Archie the taste tester

  4 comments for “Spicy, Creamy Fish Baked in Coconut Milk

  1. Anonymous
    May 27, 2016 at 8:32 AM

    Hmmmmmmmmmmmmmm, looks so yummy!!! I have to try!

    Liked by 1 person

  2. May 27, 2016 at 11:30 AM

    great recipe! I can try to whack that out tomorrow 🙂
    the ooohhhh… prize goes to ARCHIE in his hat!!! that is just hysterically funny! your kitty PeeWee, is adorable hugs…. cheers, Debi

    Liked by 1 person

  3. petra08
    May 30, 2016 at 4:31 PM

    Lovely spices and oh sounds nice with the fish! Yum 🙂

    Liked by 1 person

  4. June 1, 2016 at 2:14 AM

    I love spicy creamy baked anything, Justine. I bet this dinner was gobbled up in no time! ❤

    Liked by 1 person

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