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Coconut Fish and Tomato Bake
Isabella

Coconut Fish and Tomato Bake

This Coconut Fish and Tomato Bake is a vibrant, easy-to-make dish featuring tender baked fish, juicy roasted tomatoes, and a creamy coconut-lime marinade. Naturally gluten-free and packed with tropical flavor, it’s perfect for both weeknight dinners and special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Ingredients Method Notes

Ingredients
  

For the Coconut Marinade
  • ¾ cup unsweetened coconut milk rich and creamy
  • 1 inch fresh ginger finely grated
  • 1 clove garlic finely grated
  • ½ teaspoon ground turmeric
  • ½ teaspoon red-pepper flakes adjust to taste
  • 1 tablespoon honey
  • 1 teaspoon kosher salt or to taste
  • 1 lime zested and juiced
  • ¼ cup fresh cilantro chopped
For the Fish Bake
  • 4 fish fillets about 170 g each (snapper, haddock, salmon, or similar)
  • 2 pints cherry or grape tomatoes
  • 3 tablespoons olive oil divided
To Serve
  • lime wedges for serving
  • fresh cilantro remaining, for garnish

Method
 

  1. In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey, lime zest, lime juice, chopped cilantro, and salt until smooth.
  2. Add the fish fillets to the bowl and gently turn to coat evenly. Cover and refrigerate for 15–30 minutes.
  3. Preheat the oven to 425°F (220°C). Arrange an oven rack in the lower-middle position and another near the broiler.
  4. Spread the tomatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil, season lightly with salt, and toss to coat.
  5. Place the marinated fish fillets among the tomatoes. Spoon remaining marinade over the fish and drizzle with the remaining olive oil.
  6. Bake on the lower-middle rack for 8–10 minutes, until the fish looks opaque on the surface but is not fully cooked through.
  7. Move the pan to the upper rack and broil on high for 5–6 minutes, turning the pan once, until the fish is cooked through and lightly golden.
  8. Remove from the oven, garnish with remaining cilantro, and serve with lime wedges.

Notes

Choose fish fillets of similar thickness for even cooking. Adjust red-pepper flakes to control heat. Fresh lime juice is recommended, but bottled lime juice can be used in a pinch.