Creamy Coconut Milk Baked Fish with Herbs
A simple yet elegant dish bringing together tender white fish, velvety coconut milk and aromatic herbs. Ready in just 25 minutes, it delivers exotic comfort with every bite. A weeknight winner the whole family will love.
🛒 Ingredients
5 servings
- 1 kg white fish fillets (cod or haddock)
- 200 ml full-fat coconut milk
- 2 shallots, finely sliced
- 2 garlic cloves, minced
- 1 tablespoon dried Provençal herbs (thyme, rosemary, oregano)
- Juice of half a lemon
- 1 tablespoon olive oil
- Salt and black pepper to taste
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Directions
- 1
Preheat oven to 180 °C (350 °F). Lightly grease a baking dish with olive oil.
- 2
Season the fish fillets with salt, pepper, dried herbs and lemon juice. Let marinate for 10 minutes.
- 3
Sauté the shallots and garlic in olive oil over medium heat until translucent, about 3 minutes.
- 4
Arrange the fillets in the baking dish, spoon the shallot mixture over the top, then pour the coconut milk evenly over everything.
- 5
Bake for 25 minutes until the fish is flaky and tender and the sauce has thickened slightly.
💡 Chef's Tip
Serve over steamed basmati rice or alongside roasted vegetables. A squeeze of fresh lemon just before serving brightens all the flavours.
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