Reef fish coconut bake adds another straightforward island seafood main that feels close to the way many coastal Pacific households cook everyday fish. It strengthens the baked fish cluster while staying distinct from citrus-marinated salads and soups.
If you enjoy this style of Pacific cooking, you may also want to try banana leaf fish, papaya lime fish.
Ingredients
- 1 pound firm white fish fillets
- 1 cup coconut milk
- 1/2 onion, sliced
- 1 tomato, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Place the fish in a baking dish.
- Top with onion and tomato.
- Pour over the coconut milk and lime juice.
- Season lightly with salt.
- Bake until the fish is cooked through and tender.
Helpful Tips
- Use a firm fish that will hold together during baking.
- Do not overbake or the fish can dry out.
- Serve with rice, breadfruit, or taro.
FAQ
What fish works best for this bake?
A mild firm white fish works best.
Can herbs or chili be added?
Yes, they can be added if you want a brighter or spicier finish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 9.8 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 36.3 g |
| Protein | 28.4 g |
| Sodium | 9946.3 mg |
| Cholesterol | 61.2 mg |
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