Baked Fish in Coconut Milk

Name: Baked Fish in Coconut Milk
Total time: 30 min
Yield: 12
Ingredients: 1.5 lbs of tilapia fillets; 1/4 cup freshly squeezed lime juice (60 ml); 1 tablespoon salt; 4 medium tomatoes, sliced into 1/2-inch thick rounds (480 g); 2 medium onions, sliced into 1/2-inch thick rounds (200 g); 1 red bell pepper, sliced into 1/2-inch thick rounds (120 g); 1/4 cup chopped fresh cilantro; 1 cup coconut milk (240 ml); 1/2 cup water (120 ml)

1
1.5 lbs of tilapia fillets
2
1/4 cup freshly squeezed lime juice (60 ml)
3
1 tablespoon salt
4
4 medium tomatoes, sliced into 1/2-inch thick rounds (480 g)
5
2 medium onions, sliced into 1/2-inch thick rounds (200 g)
6
1 red bell pepper, sliced into 1/2-inch thick rounds (120 g)
7
1/4 cup chopped fresh cilantro
8
1 cup coconut milk (240 ml)
9
1/2 cup water (120 ml)

Ingredients

1
1.5 lbs of tilapia fillets
2
1/4 cup freshly squeezed lime juice (60 ml)
3
1 tablespoon salt
4
4 medium tomatoes, sliced into 1/2-inch thick rounds (480 g)
5
2 medium onions, sliced into 1/2-inch thick rounds (200 g)
6
1 red bell pepper, sliced into 1/2-inch thick rounds (120 g)
7
1/4 cup chopped fresh cilantro
8
1 cup coconut milk (240 ml)
9
1/2 cup water (120 ml)

Directions

1
In a large bowl, season the fish with lime juice and salt
2
Preheat your oven to 400°F (200°C)
3
Arrange layers of fish, tomatoes, onions, bell pepper, and cilantro in a large baking dish
4
Spoon coconut milk and water over the top layer
5
Cover and bake for about 30 minutes or until the fish flakes easily with a fork
6
Serve hot
7
Approximately 309 calories per serving

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