Coconut Baked Fish with Lime, Chilli & Snow Peas

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Jo makes Coconut Baked Fish with lime, chilli and snow peas in 25 minutes, baking firm white fish in a punchy coconut lime sauce with ginger, garlic, fish sauce and a touch of honey. Snow peas cook right in the dish so everything stays fresh and tender. Serve over brown rice or quinoa and finish with coriander or Thai basil for a fast, flavour packed dinner for two.

Ingredients

For the Fish

• 2 firm white fish fillets (e.g. snapper, barramundi or flathead)
• 65ml coconut milk (1 mini carton)
• Zest and juice of 1 lime
• 1 small red chilli, finely sliced (or to taste)
• 1 garlic clove, finely chopped
• 1 tsp fresh ginger, grated
• 1 tsp fish sauce (or tamari for gluten-free
• 1 tsp honey
• 1 tsp extra virgin olive oil
• 1 cup snow peas, trimmed
• Sea salt and pepper
• Fresh coriander or Thai basil, to serve

To Serve

• Steamed brown rice, quinoa or mix

Method

1. Preheat oven to 200°C (fan 180°C). Line a small baking dish with baking paper.In a small bowl, whisk together coconut milk, lime zest and juice, chilli, garlic, ginger, fish sauce, honey, extra virgin olive oil, and pepper.
2. Place fish fillets in the dish and pour over the coconut-lime mixture, turning to coat well. Spoon some of the sauce over the top of each fillet.
3. Bake uncovered for 10 minutes. Add the snow peas around the fish, spoon some sauce over them, and return to the oven for another 4–5 minutes, until the fish flakes easily and the snow peas are just tender.
4. Spoon rice/quinoa onto plates, top with fish and snow peas, and drizzle over the coconut-lime sauce. Scatter with fresh coriander or Thai basil.