Baked Fish With Lemon Coconut Cream Sauce (Easy Weeknight Dinner)
Baked Fish With Lemon Coconut Cream Sauce features tender fish with a creamy coconut sauce, perfect for a weeknight dinner.
Equipment
- 9×9 or similar baking dish
- small saucepan
- Cutting board and knife
- measuring cups and spoons
- Spoon or whisk
- thermometer
Ingredients
- 4 filets fish 5–6 oz each, at least ½ inch thick, skinless and boneless
- 4 teaspoon Golden Herb Salt
- 1 cup unsweetened coconut cream not cream of coconut
- 1 clove garlic minced
- 2 tablespoon lemon juice
- 1 shallot shallot diced
- 1 tablespoon fresh parsley for topping
- 1 serving cooked rice for serving
- 1 serving green beans for serving
Instructions
- Preheat the oven to 400°F. Pat the fish dry and place the filets in a 9×9 baking dish.
- Season the fish with 3 teaspoon of the Golden Herb Salt.
- Place a small pot over medium low heat and melt the butter.
- Add the minced garlic and diced shallot. Cook for a couple of minutes until softened.
- Add the coconut cream, lemon juice, and the remaining 1 teaspoon Golden Herb Salt.
- Simmer for about 5 minutes, stirring occasionally.
- Pour half of the sauce over the fish, reserving the rest for serving.
- Bake for 10–14 minutes, depending on thickness. The fish should flake easily with a fork and reach 130–140°F internally.
- Remove from the oven, serve with rice, and spoon the reserved sauce over the top.
- Finish with fresh parsley and enjoy.
Nutrition
Serving: 1filetCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg
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