Fish Fillet Recipes
Tamarind & Coconut Fish Florentine
This simple and delicious recipe for oven-baked fish on top of creamy spinach and coconut tamarind rice is seriously delicious. We use Jenny’s Kitchen Tamarind Chutney for this dish.
Use: any fish that bakes well. Gurnard, Tarakihi or Monk are good choices.
Serves: 2, but you can stretch the recipe with more fish and spinach.
INGREDIENTS
- 1 Cup Rice
- ½ packet Baby Spinach Leaves
- 2 white Fish Fillets
- 400ml can Coconut Cream
- 3 Tbsp Jenny’s Kitchen Tamarind Chutney (any heat works)
- 1 Tbsp Fish Sauce
- Flaky Sea Salt & Freshly Ground Black Pepper
- Preheat your oven to 220°C
- Cook the rice and drain it.
- Place the spinach in a sieve and pour over boiling water, and drain well.
- Place the rice in a greased baking dish, so it is 3-4 cm thick.
- Place the well-drained spinach over rice.
- Lay the fish fillets over the spinach, in an even single layer.
- Mix the chutney into the coconut cream with the fish sauce.
- Pour over the coconut mix and season with salt and pepper.
- Bake at 220°C for 15-20 minutes, or until the fish is cooked, which will depend on its thickness.
