Coconut lime white fish with herbs and tomatoes is the perfect easy weeknight recipe. It’s quick to make and designed to keep the dish count low, so you won’t be stuck doing a ton of cleanup afterward. Using fresh fish over frozen fish can really make a difference in the final dish. Fresh fish tends to have a cleaner taste and a firmer texture that holds up better in cooking and will soak up all the yummy coconut and lime dressing without becoming too soggy or rubbery. Recipe compliments of Kookbox.

Ingredients

• Fish (roughly 180g per portion, or 200g for upsized portions)
• 1 can of coconut milk
• Juice and zest of 1 lime
• 2 cloves garlic, minced
• 1 handful baby spinach
• 1 head broccoli, cut into florets
• A handful of cherry tomatoes, halved
• 1 cup of rice (white or brown)
• A handful of fresh herbs (like cilantro or parsley)
• Salt and pepper to taste

Method

1. Cook the rice according to package instructions. Set aside once done.
2.  Season the white fish fillets with salt and pepper. Heat a non-stick pan over medium heat and cook the fish for about 3-4 minutes on each side, or until golden and cooked through. Set aside.
3. In the same pan, add a bit more oil if needed and sauté the garlic for about a minute, until fragrant. Add the coconut milk, lime juice, and zest. Stir to combine and bring to a gentle simmer. Let the sauce cook for 2-3 minutes, allowing the flavors to meld together.
4.  Add the broccoli florets, baby spinach, and cherry tomatoes to the sauce. Let everything simmer for about 5 minutes, or until the vegetables are tender.
5. Plate the cooked rice, top with the coconut-lime sauce and vegetables, and place the fish fillet on top. Garnish with fresh herbs of your choice.