White Fish in a Creamy Coconut Sauce
Take any white fish fillet and simmmer it to softness in a fresh and zesty coconut sauce. This is a perfect recipe for springtime and summer when you can pick thyme and mint fresh from your herb pots.
White Fish Fillet for a Quick Lunch
All white fish fillets taste more or less the same, don’t you think? Kind of bland with no real flavour. Although they may differ somewhat in consistency, and this, I think, is what I love most: the softness, or the flakiness, or the fleshiness. As well as the tangible sense of deep appreciation for this clean and light food that invariably accompanies each mouthful. It makes you slow down and give thanks, especially when the fish has been recently caught from the wild.
The wonderful thing about white fish fillets is that they absorb the flavours of sauces and herbs. Of course, they’re perfect for battering and frying, but that procedure is time consuming and, unless we’re using Paleo aligned substitutions, it usually involves unhealthy oils and inflammatory flours.
Much better, this recipe, as the coconut milk raises the nutritional value of the meal. It’s easy enough to make for a quick lunch, and I think you’ll find that the fresh infusion of lemon, mint and thyme will take any basic white fish fillet to a new a level.
For this recipe, choose a firm fillet that will keep it’s form as it cooks.
I hope you love this recipe for White Fish Fillet in a Creamy Coconut Sauce. Because it’s quick and simple to prepare, you’ll find it in my evergreen collection, Easy & Essential Paleo Recipes for Busy People.
If this recipe makes your day, please pop back and give it a good rating!
On the Side
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White Fish in a Creamy Coconut Sauce
Ingredients
- 400 grams thick white fish fillet
- 1 lemon
- 15 cm leek
- 5 cm fresh ginger
- 1/2 cup mint leaves firmly packed
- 1/4 cup thyme firmly packed
- 1 tablespoon coconut oil
- 1/2 cup coconut milk
- 1 teaspoon sea salt
Instructions
- Cut the fish fillet into 4cm cubes.
- Remove the zest from the lemon using a good vegetable peeler, making sure the rind is free of pith. Using a sharp chef's knife or a half moon knife, mince the rind to a course zest.
- Cut the leek in half, then slice lengthways so you have half-cylinders. Continue slicing lengthwise into thin rectangles.
- Peel the ginger and mince finely.
- Roughly chop the mint leaves. Pinch the stems of the thyme just below the tip and slide your fingers down to remove the leaves. Discard any woody stems. The fresh tips are fine.
- Heat a large frypan over a medium heat and add the coconut oil. Add the leek and sautè gently until soft, about 5 minutes.
- Add the lemon zest, ginger, mint, thyme, salt and coconut milk to the pan. Stir to combine, bring to a slow simmer, and then cover with a lid. Continue simmering for 5 minutes.
- Add the fish. Cook for two minutes, then gently turn over, making sure each piece is well coated with sauce. Cook for another 2 minutes, or until done.
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