Coconut Curry Fish
This is a great one dish meal for the Nine Days.
2 cloves garlic, minced
½ cup coconut milk
¼ cup sunflower oil (or substitute other neutral oil such as almond oil or avocado oil)
1 lime, freshly squeezed
1½ tablespoons curry powder
¼ teaspoon crushed red pepper flakes
1 bell pepper, diced
1 cup shredded carrots
4 green onions (scallions), chopped
1 pound wild-caught cod (or other white fish such as haddock or halibut), cut into four equally sized portions
¼ cup basil, chopped
Preheat oven to 400 degrees F.
To a medium baking dish, add the garlic, coconut milk, oil, lime juice, curry powder, and crushed red pepper flakes. Add a pinch of salt, and whisk ingredients until sauce is well combined.
Add the bell pepper, carrots, and green onions, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish.
Cover the baking dish and cook for 15 minutes.
Remove dish from oven and carefully remove cover. Season the fish with salt, and nestle each piece of fish into the baking dish so that no two pieces of fish are overlapping.
Cover the baking dish and cook for about 15-18 minutes longer, or until fish is flaky, white, and opaque through the center.
Transfer fish to serving plates and add heaping spoonfuls of vegetables and coconut curry sauce. Top with chopped basil. Serve over rice.
Adapted from The Scrumptious Pumpkin