One-pan coconut fish and rice recipe


Recipe may contain gluten, milk and fish.

This one-pan dinner is as easy as baking the rice, chopping the salsa and banging the fish in at the end – you’re 30 mins away from a fragrant, healthy gluten-free dinner.

13 Ingredients

  • 1 1/2 tbs coconut oil

  • 1 small brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp ground coriander

  • 1 tsp ground turmeric

  • 200g (1 cup) basmati rice

  • 250ml (1 cup) salt-reduced chicken stock

  • 185ml (3/4 cup) coconut milk, plus extra, to drizzle

  • 100g cherry tomatoes, quartered

  • 1 long fresh red chilli, deseeded, finely chopped

  • 1 ⁄4 cup chopped fresh coriander leaves

  • 1 lime, rind finely grated, halved

  • 4 (about 500g) skinless snapper fillets

3 Method Steps

  • Step 1

    Preheat oven to 200°C/180°C fan forced. Heat the oil

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    (1 1/2 tbs coconut oil) in an ovenproof frying pan over medium heat. Add onion (1 small brown onion, finely chopped) and garlic (2 garlic cloves, crushed). Cook, stirring, for 3 minutes or until softened. Add the ground coriander (1 tsp ground coriander) and turmeric (1 tsp ground turmeric). Cook for 1 minute or until aromatic. Stir in rice (200g (1 cup) basmati rice) for 1 minute or until coated. Stir in stock (250ml (1 cup) salt-reduced chicken stock) and 125ml (1/2 cup) coconut milk (185ml (3/4 cup) coconut milk, plus extra, to drizzle). Bring to a simmer. Cover and bake for 15 minutes.

  • Step 2

    Meanwhile, combine tomato (100g cherry tomatoes, quartered), chilli (1 long fresh red chilli, deseeded, finely chopped) and coriander (1 ⁄4 cup chopped fresh coriander leaves) in a bowl. Squeeze over juice of half the lime (1 lime, rind finely grated, halved). Season well.

  • Step 3

    Place the fish (4 (about 500g) skinless snapper fillets) on top of the rice. Sprinkle with lime rind and squeeze over remaining lime half. Season fish. Cover and bake for 5 minutes. Drizzle fish with remaining coconut milk. Bake, uncovered for 5 minutes or until fish is just cooked through. Spoon over salsa and drizzle with a little extra coconut milk.

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Recipe Notes

Switch it up! Replace the snapper with 4 skinless salmon fillets and proceed with recipe, or try 20 peeled green prawns, cooking, uncovered, for 2-4 minutes.

Nutritional Information

Per serving

  • 461

  • 1928 kj

  • 18.1g

  • 13.7g

  • 3.2g

  • 31g

  • 41.3g

All quantities above are averages

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