Fragrant Coconut Lime Ginger Fish Bake
Dive into a burst of tropical flavors with this Fragrant Coconut Lime Ginger Fish Bake, a simple yet elegant dish perfect for weeknight dinners or special occasions. Tender white fish fillets are bathed in a luscious sauce made with creamy coconut milk, zesty lime juice, and grated fresh ginger, complemented by hints of garlic, honey, and soy sauce. A touch of optional red chili flakes adds a subtle kick, while a garnish of fresh cilantro, scallions, and lime wedges brightens up the dish beautifully. This easy oven-baked recipe not only keeps the fish moist and flavorful but also fills your kitchen with an irresistible aroma. Ready in just 40 minutes, this gluten-free dish pairs wonderfully with steamed rice or a light salad, making it a satisfying and wholesome meal for the whole family. Perfect for those seeking a quick, healthy, and flavor-packed dinner idea!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 fillets White fish fillets (e.g., cod, snapper, or tilapia)
- 1 cup Coconut milk (full-fat preferred)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Olive oil
- 0.5 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Scallions (sliced, for garnish)
- 4 wedges Lime wedges (to serve)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the fish fillets in a single layer.
Pat the fish fillets dry with a paper towel, then season them with a pinch of salt and black pepper on both sides. Set aside.
In a medium bowl, whisk together the coconut milk, lime juice, lime zest, grated ginger, garlic, honey, soy sauce, olive oil, and red chili flakes (if using) until well combined.
Pour a thin layer of the coconut mixture onto the bottom of the prepared baking dish. Arrange the fish fillets on top in a single layer.
Pour the remaining coconut mixture over the fish, ensuring they are evenly coated. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes to allow the sauce to slightly thicken.
Check the fish for doneness by testing with a fork—when it flakes easily, it’s ready to serve.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh cilantro and sliced scallions.
Serve the fish with steamed rice or a side of your choice, spooning some of the fragrant coconut sauce over the top. Serve with lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.0 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2904 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
