Fish Baked in Coconut Milk

Fish Baked in Coconut Milk by Maya Kaimal MacMillian


2 Pounds thick fish fillets, halibut, cod or salmon

4 teaspoons fresh lemon juice

2 tablespoons olive oil

2 cups finely chopped onion

¼ cup olive oil

2 teaspoons minced garlic

2 teaspoons minced ginger

1 teaspoon minced green chile, Serrano or jalapeno

1 cup chopped fresh tomatoes

Spice mixture:

6 teaspoons ground coriander

1 teaspoon ground cumin

¼ teaspoon ground black pepper

¼ ground turmeric

½ teaspoon fennel seeds coarsely ground with mortar and pestle

1 ¼ teaspoon salt

½ cup coconut milk

¼ cup chopped cilantro, for garnish

Directions: Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour. Preheat oven to 350 degrees. In medium frying pan, over medium heat, fry onion until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until thick, rich sauce is formed. Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 minutes until fish is opaque. Garnish with chopped cilantro.