🍽️ Oven-Baked Halibut with Coconut-Chili Aroma

Name: Oven-Baked Halibut with Coconut-Chili Aroma
Total time: 30 min
Yield: 4 servings
Ingredients: 1 organic lime; 1 green chili pepper; 2 garlic cloves; 400 ml coconut milk (9 % fat); 200 ml fish stock; 1 tbsp curry powder; 2 tbsp olive oil; salt; pepper; 2.5 kg halibut (ready for kitchen, 1 halibut); 200 g leek (2 stalks); 500 g tomatoes (8 tomatoes); 2 tbsp coconut flakes; 0.5 bunch coriander

466 kcal · 30 min · 4 servings

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Ingredients

1 organic lime
1 green chili pepper
2 garlic cloves
400 ml coconut milk (9 % fat)
200 ml fish stock
1 tbsp curry powder
2 tbsp olive oil
salt
pepper
2.5 kg halibut (ready for kitchen, 1 halibut)
200 g leek (2 stalks)
500 g tomatoes (8 tomatoes)
2 tbsp coconut flakes
0.5 bunch coriander

Instructions

1. Rinse the lime under hot water and pat it dry.
2. Finely grate the lime zest.
3. Juice the lime and set the juice aside for seasoning.
4. Halve the chili pepper and remove the seeds.
5. Wash the chili pepper and chop it finely.
6. Peel the garlic and chop it finely as well.
7. Combine the lime zest, chili, and garlic with coconut milk, fish stock, curry powder, and olive oil.
8. Bring the mixture to a brief boil.
9. Season the sauce with salt and pepper.
10. Set the warm sauce aside.
11. Rinse the halibut under cold water.
12. Drain the fish on a kitchen towel.
13. Wash the leek stalks thoroughly.
14. Remove the tough ends and clean the leek.
15. Slice the leek into rings.
16. Place the leek rings into a lidded casserole dish large enough for the fish.
17. Season the fish with salt and a little lime juice.
18. Place the fish on top of the leek with the dark skin side facing up.
19. Wash the tomatoes.
20. Cut out the stem areas of the tomatoes in a wedge shape.
21. Halve the tomatoes.
22. Arrange the tomatoes around the fish.
23. Pour the warm coconut milk sauce over everything.
24. Place the lid on the casserole dish.
25. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas: mark 2-3).
26. Bake the fish in the oven for about 35 minutes.
27. Check if the fish is done by trying to peel off the skin.
28. Toast the coconut flakes in a pan without fat until light brown.
29. Wash the coriander.
30. Shake the coriander dry.
31. Pluck the coriander leaves off the stems.
32. Chop the coriander leaves coarsely.
33. Sprinkle the coriander and toasted coconut flakes over the fish.
34. Return the casserole dish to the oven for another 2 minutes.
35. Serve the fish immediately, preferably with rice.

Nutrition per serving

kcal: 466
Protein: 68 g · Fett/Fat: 17 g · Carbs: 9 g