Ingredients:

  • 4 (6 oz / 170g) white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (240ml) full-fat coconut milk (canned)
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ginger, freshly grated
  • 1 tbsp (15ml) melted unsalted butter
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the fish fillets dry with a paper towel, rub both sides with olive oil, salt, and pepper, and place them side-by-side in a 9x13 baking dish.
  2. In a medium bowl, whisk together the coconut milk, lemon juice, minced garlic, grated ginger, melted butter, and red pepper flakes. Pour the mixture evenly over the fish fillets.
  3. Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork and the sauce is bubbling gently at the edges.
  4. Remove from the oven and let the dish rest for 2 minutes. Spoon the extra coconut sauce over the top of each fillet before serving.