Easy

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Fish In Coconut Lemon Cream Sauce

4

Serves

5 minutes

Prep Time

25 minutes

Cook Time

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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.