Baked fish with coconut-ginger sauce

Name: Baked fish with coconut-ginger sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 900 g white fish fillet; 400 ml coconut milk; 1 tbsp minced ginger; 1 tbsp minced garlic; 2 tsp curry spice blend; 30 g chopped green onion; 200 g grated carrot; 1 pcs bell pepper; 170 g fresh spinach; to taste salt; to taste black pepper

White fish fillet baked with a spicy coconut milk-based sauce, served with carrots and spinach.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 540
Protein: 51 g
Fat: 31 g
Carbs: 16 g

Ingredients

for 4 servings

white fish fillet900 g
coconut milk400 ml
minced ginger1 tbsp
minced garlic1 tbsp
curry spice blend2 tsp
chopped green onion30 g
grated carrot200 g
bell pepper1 pcs
fresh spinach170 g
saltto taste
black pepperto taste

Method

7 steps

Preheat the oven to 200°C.
In a small bowl, mix the coconut milk, minced ginger, garlic, green onion, and spices.
Place the fish fillet on a baking sheet lined with parchment paper, season with salt and pepper.
Add the sliced bell pepper and grated carrot to the fish, and pour the prepared sauce over everything.
Bake the fish for 15-20 minutes until cooked through.
A few minutes before finishing, add the spinach leaves to the fish so they wilt slightly.
Serve the dish hot.