Belgian Citrus Baked Fish in Coconut Cream

Ingredients

In this Belgian adaptation, the Pacific Northwest's Citrus Baked Fish in Coconut Cream is enhanced with the addition of traditional Belgian flavors and ingredients. The original recipe's focus on citrus is maintained, but the zest of lemon and orange is used to infuse the dish with a vibrant tanginess. The creamy coconut cream is complemented by the richness of Belgian cuisine, creating a harmonious blend of flavors that is unique to this adaptation. We alse have the original recipe for Citrus Baked Fish in Coconut Cream, so you can check it out.

• 4 fish fillets (such as cod or sole) (approx. 500g / 1.1 lb) 4 fish fillets (such as cod or sole) (approx. 500g / 1.1 lb)
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice 2 tablespoons fresh orange juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the coconut cream, lemon zest, orange zest, lemon juice, orange juice, minced garlic, and half of the chopped parsley and chives. Season with salt and pepper.
3. 3.
   Place the fish fillets in a baking dish and pour the coconut cream mixture over them, ensuring they are well coated.
4. 4.
   Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Garnish with the remaining chopped parsley and chives before serving.

Treat your ingredients with care...

• Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy texture in the sauce.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, avoiding the bitter white pith.
• Fresh herbs — Opt for fresh parsley and chives to enhance the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the fish fillets in the coconut cream mixture for 30 minutes before baking.
• Serve the dish with a side of steamed vegetables or roasted potatoes to complete the meal.
• Experiment with different types of fish, such as halibut or trout, to vary the flavors and textures.
• If you prefer a spicier kick, add a pinch of chili flakes to the coconut cream mixture.
• To achieve a crispy top, broil the dish for the last 2-3 minutes of baking.

Serving advice

Serve the Belgian Citrus Baked Fish in Coconut Cream hot, garnished with fresh herbs. Accompany it with a side of steamed vegetables or roasted potatoes for a well-rounded meal.

Presentation advice

Present the dish on a bed of vibrant green lettuce leaves, allowing the golden fish fillets to take center stage. Drizzle a little extra coconut cream sauce over the top and sprinkle with fresh herbs for an elegant touch.