Entree: Pitcairn – Southern Culinary Region – Baked Fish with Lime (Island-style baked white fish seasoned with lime, garlic, and coconut-flavored aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) fresh lime juice
- 1 lime, zested
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (about 1 cup / 150 g)
- 1 medium tomato, chopped (about 1 cup / 180 g)
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) dried oregano
- Lime wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the fillets in a single layer.
2. In a bowl combine olive oil, lime juice, lime zest, minced garlic, salt, pepper, and oregano. Place fish fillets in a shallow dish and pour half the mixture over them; let marinate 15–30 minutes in the refrigerator.
3. Arrange sliced onion and chopped tomato in the prepared dish. Place the marinated fillets on top of the vegetables and spoon the remaining marinade over each fillet. Drizzle coconut milk evenly over the fish.
4. Bake uncovered for 12–15 minutes, or until the fish is opaque and flakes easily with a fork (time will depend on thickness).
5. Remove from oven, sprinkle with chopped cilantro, and serve immediately with lime wedges.