White fish with herbs, coconut milk, lime, and tomatoes
- 3½ oz. 100 g , canned full fat
- 1 1 lime, halvedlimes, halved
- 2 tbsp 2 tbsp olive oil
- salt and pepper, to taste
- 1 1 garlic clovegarlic cloves
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g) fresh parsley
- 1⁄3 cup (1⁄8 oz.) 80 ml (3 g) fresh dill
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g)
- 4½ oz. (41⁄3 cups) 130 g (1 liter) fresh spinach, coarsely chopped
- 7 oz. 200 g cherry tomatoes, halved
- 14 oz. 400 g , skinless fillets, skinless fillets
- Preheat the oven to 350 °F (180 °C).
- Finely chop the garlic and herbs.
- Combine the coconut milk with the juice of half of the lime and olive oil. Season with salt and pepper and the chopped garlic. Slice the other half of the lime into thin slices.
- Spread a thin later of the coconut milk mixture to the bottom of an oven-proof casserole dish. Lay the fish fillets in the dish and sprinkle with half of the herb mixture and all of the spinach. Pour the rest of the coconut mixture over the fish, then sprinkle with the remaining herbs.
- Arrange the tomatoes and the slices of lime around the fish. Bake in the oven for 20-30 minutes, depending on the thickness of the fish. When fish is opaque and flakes easily with a fork, it is done.
What type of white fish should I use?
Flaky white fish is best for baking, such as tilapia, halibut, cod, bass, grouper, haddock, catfish, or snapper. White fish doesn't necessarily mean that the fish is white in color; rather, that it has a mild-flavor that cooks quickly and seasons very well.
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