Coconut Vis Tomato Bake

• 180 ml unsweetened coconut milk
• 1 piece fresh ginger (2.5 cm), finely grated
• 1 clove garlic, finely grated
• 1 tablespoon honey
• 2 limes (juice of 2 limes)
• 60 g chopped coriander
• 4 fish fillets (approximately 170g each) such as snapper, haddock, sea bass, flounder, sablefish or salmon (with or without skin)
• 2 pints (about 600g) cherry tomatoes or grape tomatoes
• 3 tablespoons olive oil
• 6 teaspoons The Spice Club Thai spice mix
• the spice club coco & hazel (optional for garnish)

Step 1: Preparing the marinade

• In a bowl, mix the coconut milk, grated ginger, grated garlic, the spice club thai, honey and the juice of 1 lime.
• Add half of the chopped coriander and stir well.

Step 2: Preparing the fish

• Place the fish fillets in a shallow dish and pour the coconut milk marinade over them. Make sure the fish is completely covered with the marinade.
• Cover the dish and let the fish marinate in the refrigerator for at least 15-30 minutes.

Step 3: Preparing the tomatoes

• Preheat the oven to 200°C.
• Place the cherry tomatoes in an oven dish and sprinkle with olive oil.
• Sprinkle 2 tsp The Spice Club Thai spice mix over the tomatoes and mix well.
• Roast the tomatoes in the preheated oven for 10-12 minutes, until they start to burst.

Step 4: Baking the fish

• Remove the tomatoes from the oven and place the marinated fish fillets on top of the tomatoes in the baking dish.
• Pour the remaining marinade over the fish.
• Bake the fish in the oven for 15-20 minutes, depending on the thickness of the fillets, until the fish is cooked and juicy.

Step 5: Serving

• Remove the dish from the oven and squeeze the second lime over the fish.
• Garnish with the remaining chopped coriander and the spice club coco & hazel.
• Serve immediately with rice to dip in the delicious sauce.