Best 7 Coconut Fish And Tomato Bake Recipes

COCONUT FISH AND TOMATO BAKE

Steps:

• In a large bowl, whisk together the coconut cream, ginger, garlic, turmeric, salt, red pepper flakes and honey. Add the zest and juice from one of the limes and then stir in half of the cilantro. Place all of the fish fillets into this mix, carefully turning to coat each one, then cover the bowl and marinate in the fridge for about a half hour.
• Preheat the oven to 425, make sure there's a rack ready in the middle and then also one set under the broiler. Place all of the tomatoes onto your largest baking sheet and drizzle with some olive oil, generously sprinkle them with salt and then roll them around to coat. When the fish has finished marinating, place the fillets between the tomatoes and spoon all of the remaining marinade over the fish, followed by another drizzle of olive oil. Roast for about 10 minutes until the fish is opaque but not yet cooked through - it shouldn't flake at this point. Remove the pan from the oven and preheat the broiler to high.
• Broil for about 5 minutes until the fish is cooked through and flaky and the tomatoes have begun to burst. Serve over rice (you'll want to use all of the glorious sauce!) and with the remaining lime cut into wedges and a sprinkling of the last of the cilantro.

BAKED SALMON WITH COCONUT-TOMATO SAUCE

Steps:

• Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
• Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
• Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
• Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
• To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

FISH BAKED IN COCONUT MILK

Steps:

• 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.

TOMATO AND COCONUT FISH CURRY

Steps:

• Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
• Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
• Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
• Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
• Add the shrimp or fish and cook for 5 minutes.
• Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
• Serve promptly!

TOMATO-COCONUT CURRY WITH COD

Steps:

• Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
• Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
• Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
• Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

PACIFIC ISLAND FISH IN COCONUT SAUCE

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.