Kerala Baked Fish

Goat dad calls this recipe Kerala Baked Fish. Not sure where he got it but it’s delicious, easy and super healthy. (And this is one where the photo doesn’t do justice to how good it actually looks, inspiring this observation.) Kerala is a region of India, but the recipe seems Mediterranean to me.

Start with a bed of onions in a baking dish.

Then a layer of tomatoes.

Then add garlic, ginger, cilantro and jalapenos. Shorebird doesn’t like it too spicy, so there’s only jalapenos on Goat’s half.

Then the fish goes on top and the whole thing bakes for 20 minutes.

Ingredients

• 1 medium onion
• 20 cilantro leaves or 2 or 3 tablespoons dried cilantro flakes
• 1 large tomato or 2 small tomatoes
• 1 tablespoon  julienned fresh ginger or 1 teaspoon ground ginger
• 4 garlic cloves, sliced
• 2 jalapenos, sliced
• 1 pound white fish (we used haddock)
• 1 lime
• Pinch of salt
• Pinch of turmeric
• 3/4 cup unsweetened coconut milk

Instructions

1. Preheat oven to 450
2. Lay 10 cilantro leaves on the bottom of baking dish
3. Cut onion into thin slices and lay in a single layer
4. Cut tomato into slices and layer on top of the onions
5. Top with ginger, jalapeno slices and garlic slices (if doing the cilantro flakes instead of the fresh cilantro, I’d do one or two tablespoons of the cilantro flakes here, instead of on the bottom of the dish)
6. Lay the fish fillets on top evenly
7. Combine the lime juice, turmeric, and salt and spoon evenly over the fish
8. Pour coconut milk over top — we’ve made this recipe twice. It’s best with the coconut milk (but Goat forgot to buy it this time) and the recipe still comes out great without it
9. Top with remaining cilantro leaves or 1 tablespoon of the flakes 
10. Bake until fish flakes, 20 minutes or so

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