Coconut Fish and Tomato Bake
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By cooking.nytimes.com
Coconut Fish and Tomato Bake
Instructions
Cook:20min
Updated at: Tue, 13 Jan 2026 01:29:31 GMT
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Ingredients
4 servings
¾ cupunsweetened coconut milk
fresh ginger
scrubbed and finely grated
1garlic clove
finely grated
½ teaspoonground turmeric
½ teaspoonred-pepper flakes
1 tablespoonhoney
kosher salt
2limes
½ cupcilantro
chopped
4 x 6 ouncefish fillets
such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pintscherry tomatoes
or grape
3 tablespoonsolive oil
Instructions
View on cooking.nytimes.com
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