Fish Fillets in Coconut Milk and Shrimp Sauce

Name: Fish Fillets in Coconut Milk and Shrimp Sauce
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Française
Ingredients: 400 g (14 oz) peeled and deveined shrimp; 2 onions (1 finely chopped, 1 sliced into rings); 3 tablespoons olive oil; 3 garlic cloves crushed with salt (2 for the sauce, 1 for the marinade); 4 tablespoons tomato sauce; 1 seafood or shrimp bouillon cube; 1 kg (2.2 lbs) white fish fillets or steaks (cod, hake, or similar); Juice of 1 lime; 2 tomatoes, sliced into rounds; 1 green bell pepper, sliced into rounds; 200 ml (¾ cup) coconut milk; 1 small bunch fresh parsley or cilantro, chopped; Salt and black pepper to taste

By Marie Lefebvre · Updated September 17, 2026

A comforting and exotic dish where tender white fish fillets gently simmer in a rich, fragrant sauce of shrimp and coconut milk. Fresh vegetables and aromatic seasonings make this a crowd-pleasing one-pot meal. Perfect for a special family dinner ready in just 50 minutes!

Prep⏱️ 50 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

400 g (14 oz) peeled and deveined shrimp
2 onions (1 finely chopped, 1 sliced into rings)
3 tablespoons olive oil
3 garlic cloves crushed with salt (2 for the sauce, 1 for the marinade)
4 tablespoons tomato sauce
1 seafood or shrimp bouillon cube
1 kg (2.2 lbs) white fish fillets or steaks (cod, hake, or similar)
Juice of 1 lime
2 tomatoes, sliced into rounds
1 green bell pepper, sliced into rounds
200 ml (¾ cup) coconut milk
1 small bunch fresh parsley or cilantro, chopped
Salt and black pepper to taste

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Marinate the fish fillets with lime juice, 1 garlic clove crushed with salt and a pinch of pepper. Refrigerate for 30 minutes to allow the flavours to develop.
2
In a large wide pan, heat the olive oil over medium heat. Sauté the chopped onion and 2 garlic cloves until lightly golden, about 5 minutes.
3
Add the shrimp, stir well and cook over low heat for about 10 minutes — the shrimp will release liquid naturally; add up to 100 ml of water if needed.
4
Stir in the tomato sauce and crumble in the bouillon cube. Simmer for 10 minutes until the shrimp are tender and the sauce is full of flavour.
5
Carefully arrange the marinated fish fillets on top of the sauce. Layer the onion rings, tomato slices and green pepper rings over the fish. Cover and cook over low heat for 15 minutes.
6
Scatter the chopped parsley or cilantro over the top, then gently pour in the coconut milk without stirring. Cover again and cook for a further 10 to 15 minutes.
7
To keep the fish intact, avoid stirring with a spoon — instead, gently tilt the pan from side to side to prevent sticking.
8
Serve hot with steamed basmati rice or crusty bread to soak up the delicious sauce.

💡 Chef's Tip

Use a non-stick pan to protect the fish from breaking apart. Add the coconut milk last to preserve its creaminess and prevent curdling. A squeeze of fresh lime just before serving brightens all the flavours beautifully.