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This recipe has been on frequent repeat in my kitchen for over a year now. I normally serve it over rice with a veggie or salad on the side. Crusty bread is a must for sopping up the AMAZING Thai-inspired coconut curry sauce.

Cherry or grape tomatoes are available and good year-round, making this a recipe that works at any time of year. I use Thai basil that is available at Asian markets or in my garden in warmer months. If Thai basil isn't available, regular Italian basil or cilantro are good substitutes.

Step-by-step photos for making
Baked Fish and Tomatoes with Coconut Curry Sauce

Step 1: Assemble the ingredients:

• Thai basil (or Italian basil or cilantro)
• cherry or grape tomatoes
• olive oil
• canned coconut milk - full-fat
• minced ginger
• minced garlic
• turmeric
• honey
• salt
• pepper
• crushed red pepper flakes
• lime - zested then juiced
• fish fillets -- cod, haddock, halibut, pollock, salmon, snapper

Step 2. Slice the tomatoes in half. Below are photos that show a quick technique using two plastic lids and a long serrated knife (a bread knife is perfect) to cut multiple tomatoes at one time. Simply sandwich the tomatoes between two rimmed plastic lids and slice through them with a serrated knife, all in one stroke. The bottom lid is rim side up, and the top lid is rim side down. Here I'm using plastic lids from 2 takeout deli containers. Press down on the top lid just enough to hold the tomatoes firmly in place (not enough to squish them) while you cut. I cut 14 tomatoes at once. It took seconds. Yay. (See my post Easy Way to Cut Cherry Tomatoes, Grapes, Olives & Cherries.) Set the cut tomatoes aside.

Step 3. To a large bowl, add coconut milk, ginger, garlic, turmeric, red pepper flakes, some of the salt, pepper, honey, zest and juice from 1 lime, and half of the basil; whisk to combine. Add the fish filets and marinate for 15-30 minutes.

Step 4. Arrange two oven racks with one in the lower third of oven and one in the top third. Preheat the oven to 425 degrees F.

Step 5. Spray or grease a 9x13 baking pan/dish. (NOTE: choose a pan that is broiler-safe). Add tomatoes in a single layer, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt; toss to combine.

Step 6. Add the marinated fish to the pan, arranging it between the tomatoes. (NOTE: Fold and tuck under thinner ends of fish so pieces have the same thickness for even cooking.) Pour the remaining marinade evenly over the fish. Drizzle fish with 1 tablespoon olive oil.

Step 6. Bake the fish on the rack in the lower third of the oven for 10-15 min, until the center is opaque but not fully cooked through. Remove the pan from the oven and heat the broiler on high.
Step 7. Place the pan under the broiler on the rack in the top third of the oven.  Broil for 5-6 min. until fish lightly browns and tomatoes begin to char. The fish should have an internal temperature of 145 degrees F.

Serve the fish over rice, topping it generously with tomatoes and the pan sauce. Garnish it with additional chopped basil and a fresh lime wedge. A piece of crusty bread is a must for soaking up that amazing sauce. I like to serve this in low bowls to contain the sauce.

Make it a Yummy day!

Monica

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Baked Fish With Thai Coconut Sauce and Tomatoes

By Monica              Servings: 4 servings

Ingredients

• 3/4 cup (half can) unsweetened coconut milk
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes (reduce for less heat)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons honey
• 1 lime (zested and juiced)
• 1/2 cup chopped Thai basil, divided (may substitute Italian basil or cilantro)
• 1 1/2 - 2 lbs. fish fillets (cod, haddock, snapper, salmon, etc.)
• 2 pints (4 cups) cherry or grape tomatoes, halved
• 3 tablespoons olive oil, divided
• SERVE WITH RICE

Directions

To large bowl, add coconut milk, ginger, garlic, turmeric, red pepper flakes, 1 teaspoon salt, pepper, honey, zest and juice from 1 lime, and 1/4 cup basil; whisk to combine. Add fish filets and marinate for 15-30 minutes.

Arrange two oven racks with one in lower third of oven and one in top third. Preheat oven to 425 degrees F.

Spray or grease 9x13 baking pan/dish. (NOTE: choose a pan that is broiler-safe). Add tomatoes in single layer, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt; toss to combine. Add marinated fish to pan, arranging between the tomatoes. (NOTE: Fold and tuck under thinner ends of fish so pieces have the same thickness.) Pour remaining marinade evenly over fish. Drizzle fish with 1 tablespoon olive oil.

Bake fish on rack in lower third of oven for 10-15 min, until center is opaque but not fully cooked through. Remove pan from oven and heat broiler on high.

Place pan under broiler on rack in top third of oven.  Broil 5-6 min. until fish and tomatoes begin to brown and fish has an internal temperature of 145 degrees F.

Serve fish over rice, topping it with tomatoes. Drizzle with pan sauce. Garnish with remaining chopped basil.

Optional: Accompany with crusty bread for sopping up sauce.

Inspired by New York Times recipe by Yewande Komolafe.

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