Easy


Fish In Coconut Lemon Cream Sauce
4
Serves
5 minutes
Prep Time
25 minutes
Cook Time
Ingredients
Fish In Coconut Lemon Cream Sauce
- 4 fish fillets - we have used monkfish here
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion - thinly sliced
- 1 tablespoon fresh ginger - grated
- 2 cloves garlic - crushed
- 300ml coconut milk
- Zest and juice of 1 lemon
Method
Fish In Coconut Lemon Cream Sauce
- Preheat the oven to 225oC (205oC fan bake).
- Spray a baking dish with non-stick spray.
- Pat the fish fillets dry using paper towels. Place in the baking dish.
- In a medium frying pan, heat the oil and sauté the onion for a few minutes.
- Add in the ginger and garlic and cook for a further minute.
- Tip in the coconut milk and simmer for 3 minutes.
- Stir through the lemon zest and juice.
- Pour the mixture over the fish and place in the oven for 15 -20 minutes, depending on the thickness of the fish.