
Recipe
Belgian Citrus Baked Fish in Coconut Cream
Zesty Belgian Fish in Creamy Coconut Citrus Sauce
4.7 out of 5
Indulge in the flavors of Belgian cuisine with this delightful recipe for Citrus Baked Fish in Coconut Cream. The dish combines the freshness of citrus with the richness of coconut cream, resulting in a harmonious blend of flavors that will transport you to the heart of Belgium.
Metadata
Preparation time
15 minutes
Cooking time
20-25 minutes
Total time
35-40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
Fish, Coconut
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
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.
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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)
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1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
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Zest of 1 lemon Zest of 1 lemon
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Zest of 1 orange Zest of 1 orange
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2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
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2 tablespoons fresh orange juice 2 tablespoons fresh orange juice
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
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1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
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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
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1.Preheat the oven to 180°C (350°F).
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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.
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3.Place the fish fillets in a baking dish and pour the coconut cream mixture over them, ensuring they are well coated.
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4.Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
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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.
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