15 December 2016 in Christmas, Diet by Ann, Nutrition

Baked fish fillet in coconut sauce with lemongrass

Certain dishes are a must during Christmas time 🙂 but there are also people looking for innovation and additional flavors which complement the traditional ones – such a small variety of Christmas Eve dishes:)

If you like to experiment and surprise your guests, I suggest a fish with coconut and a hint of lemon.

Baked fish fillet in coconut sauce with lemongrass

Preparation:

Season the fish with salt and pepper and brush with olive oil. Place dill on the thinner end of the fish and roll it, place toothpick into the fish. Drizzle with olive oil and sprinkle with lemon or orange zest. Place the fish in the preheated to 170 degrees oven. Bake for about 7-8 minutes, unless it’s a different fish than trout then bake for about 14 minutes. During this time, pour coconut milk into the pot, add the ginger, lemon grass (cut the grass several times with a knife, to bring out the flavor), turmeric and cook till the milk will get thicker consistency. At the end, remove the lemon grass and ginger and pour the sauce on the baked fish.. Decorate as you wish.