Coconut Fish and Tomato Bake (Delicious, Flavor‑Packed Baked Fish With a Coconut Twist)

If you’re searching for a recipe that’s bursting with flavor and effortless to make, this Coconut Fish and Tomato Bake delivers on all fronts. Perfect for weeknight dinners or weekend gatherings, this dish combines tender baked fish with juicy roasted tomatoes and a vibrant coconut‑lime marinade that will have your kitchen smelling amazing. This recipe brings together tropical flavors, wholesome ingredients, and simple steps so even busy home cooks can achieve a restaurant‑worthy meal at home.

Deliciously balanced, wonderfully aromatic, and naturally gluten‑free, Coconut Fish and Tomato Bake proves that healthy cooking doesn’t have to be boring. It’s an exciting twist on traditional baked fish dishes and one that your family and guests will talk about long after the last bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour from start to finish.
• Simple Ingredients: Uses accessible pantry staples with a few fresh ingredients for maximum flavor.
• Perfect for Any Occasion: Elegant enough for company, yet simple enough for a weeknight meal.
• Flavor Explosion: The creamy coconut base with lime and ginger gives the fish a bright, tropical taste.
• Healthy & Satisfying: Loaded with lean protein, healthy fats, and vibrant vegetables.

This isn’t just another baked fish recipe — it’s a bold, aromatic dish that stands out with its vibrant taste and comforting texture.

Ingredients Needed

To help you stay organized while prepping, the component list below is grouped for clarity.

For the Coconut Marinade

• ¾ cup unsweetened coconut milk (rich and creamy)
• 1‑inch fresh ginger, scrubbed and finely grated (zesty heat)
• 1 garlic clove, finely grated (aromatic depth)
• ½ teaspoon ground turmeric (earthy warmth)
• ½ teaspoon red‑pepper flakes (a gentle kick)
• 1 tablespoon honey (a touch of natural sweetness)
• Kosher salt (season to taste)
• Zest and juice of 1 lime (bright citrus)
• ¼ cup chopped fresh cilantro (herbal freshness)

For the Fish Bake

• 4 (6‑ounce) fish fillets — snapper, haddock, striped bass, fluke, sablefish, or salmon (skin on or off)
• 2 pints cherry or grape tomatoes (bursting with sweetness)
• 3 tablespoons olive oil (for roasting and flavor)

To Serve

• Lime wedges (for extra citrus brightness)
• Remaining chopped cilantro (for garnish)

Chef’s Tip: If your fish fillets vary in thickness, try to choose pieces close in size so they cook evenly.

How to Make Coconut Fish and Tomato Bake

Below is a clear, step‑by‑step guide to help you nail this dish — even on your first attempt.

Section 1: Prepare the Coconut Marinade

1. Combine Flavor Components:
   In a large mixing bowl, whisk together the coconut milk, grated ginger, garlic, turmeric, red‑pepper flakes, and honey until smooth. This aromatic blend will serve as the foundation of flavor for your Coconut Fish and Tomato Bake.
2. Add Citrus & Herbs:
   Zest and squeeze the juice of one lime directly into the coconut mixture. Stir in ¼ cup of the chopped cilantro. The lime adds bright acidity that balances the rich coconut base.
3. Season with Salt:
   Sprinkle in about 1 teaspoon of kosher salt (or to taste) and stir again. Seasoning now allows the marinade to penetrate the fish more effectively.

Section 2: Marinate the Fish

4. Coat the Fillets:
   Place your fish fillets in the bowl with the marinade. Gently turn each piece so it’s evenly coated in the aromatic coconut mixture.
5. Chill Briefly:
   Cover the bowl and place it in the refrigerator for 15–30 minutes. This short marination time infuses the fish with flavor without breaking down its delicate texture.

Tip: Don’t marinate for more than 30 minutes — the acidity from the lime could start cooking the fish.

Section 3: Roast the Tomatoes and Fish

6. Prepare the Oven:
   Adjust your oven rack to the lower‑middle position and place a second rack up high near the broiler. Preheat the oven to 425°F (220°C).
7. Season the Tomatoes:
   On a large sheet pan, spread out the cherry or grape tomatoes. Drizzle them with 2 tablespoons of olive oil and season lightly with salt. Toss to coat so they roast evenly.
8. Arrange the Fish:
   Place the marinated fish fillets in the center of the tomatoes. Spoon the remaining marinade from the bowl over the fish, then drizzle 1 tablespoon of olive oil over the top.
9. Start Baking:
   Slide the sheet pan into the oven on the lower‑middle rack. Bake until the fish surface looks opaque but is not yet completely cooked through — about 8–10 minutes depending on thickness.

Visual Cue: The fish should feel firm around the edges but not flake apart easily with a fork at this stage.

Section 4: Broil for Finish

10. Broil to Perfection:
    Transfer the pan to the upper rack closest to the broiler heat. Broil on high for 5–6 minutes, turning the pan once halfway. This step caramelizes the tomatoes slightly and gives the fish a golden finish.
11. Prepare Garnishes:
    While broiling, slice the remaining lime into wedges for serving.
12. Plate and Serve:
    Remove the pan from the oven. Divide the roasted tomatoes and fish among serving plates, spooning any pan juices over top. Sprinkle the remaining ¼ cup of cilantro over the dish and serve with lime wedges for squeezing.

Mini‑Tip: A squeeze of fresh lime just before eating elevates the vibrant tropical notes of this dish.

Serving and Storage Tips

Serving Suggestions

• Serve your Coconut Fish and Tomato Bake alongside light coconut rice or steamed jasmine rice to soak up the luscious juices.
• A crisp, green salad with a citrus vinaigrette complements the rich, creamy flavors perfectly.
• For a heartier meal, pair it with roasted sweet potatoes or grilled asparagus.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2–3 days.
• Freezer: This dish is best enjoyed fresh, but you can freeze cooked fish for up to 1 month. Thaw overnight before reheating.
• Reheating: Warm gently in a covered baking dish at 325°F (160°C) for about 15–20 minutes, or until heated through. Avoid microwaving if possible — it can make the fish rubbery

Helpful Notes

• Fish Selection: Firmer fish like snapper or salmon holds up better in this bake, but you can use your favorite white fish too.
• Spice Level: Adjust red‑pepper flakes based on your heat tolerance. For a milder dish, omit them entirely.
• Herb Variations: Fresh basil or parsley can be used in place of cilantro if preferred.
• Coconut Milk Tip: Shake the can of coconut milk before measuring to ensure a smooth consistency.

Conclusion

This Coconut Fish and Tomato Bake is a deliciously flavorful, easy to prepare, and crowd‑pleasing meal that belongs in your weekly rotation. With a vibrant coconut‑lime marinade, juicy roasted tomatoes, and perfectly broiled fish, it’s the kind of dish that feels special without requiring hours in the kitchen.

Whether you’re cooking for family or hosting friends, this recipe delivers bold flavor, healthy ingredients, and a presentation that impresses. If you tried it, leave a comment below, rate the recipe ⭐⭐⭐⭐⭐, and let me know what side you served with it. Share this recipe on Pinterest or Facebook to spread the love — and tell me: What’s your favorite fish to bake with coconut?

Frequently Asked Questions (FAQ)

Can I use frozen fish fillets?

Yes — just thaw them completely and pat dry before marinating. This helps the marinade adhere better and prevents excess moisture from diluting the flavor.

Is this recipe gluten‑free?

Absolutely! This Coconut Fish and Tomato Bake is naturally gluten‑free as long as you use gluten‑free condiments and check labels where needed.

Can I make this dish ahead of time?

You can prep the marinade and chop the ingredients in advance, but it’s best to assemble and bake just before serving to maintain the best texture and flavor.

What if I don’t have fresh lime?

Fresh lime juice is strongly recommended for its brightness, but in a pinch you can use bottled lime juice. You may want to reduce the amount slightly depending on strength.