Fish Fillets baked in Curried Coconut Milk

Do you sometimes pick up a great deal at the grocery store, then get home and wonder how in the world you’re going to prepare it? 

So these 4 pound bags of frozen fillets were on for $10! 

Plain, colour-less, and probably full of water.  What were we thinking?

There was no point in breading these, they’d never crisp up. 

So baking in a sauce came to mind.  I started with onion and garlic sauted in butter, then browned the fish.  I mixed some curry powder into a can of coconut milk, poured it over the top and baked it for 20 minutes. 

We ate it before I could take a picture. 🙁

Here’s my actual recipe in case you’d like to make it too.


Fish Fillets baked in Curried Coconut Milk
Serves 4
A tasty way of baking cheap, watery, tasteless fish fillets. Quick to make, too.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 2 tablespoons of butter, divided
  2. 2 pounds fish fillets, thawed
  3. 1 spanish onion, quartered and sliced
  4. 5 cloves of garlic, chopped
  5. 2 tablespoons of curry powder, or more
  6. 1 398 ml can of full-fat coconut milk
  7. salt and pepper to taste
  1. Preheat the oven to 350 ' F
  2. Melt 1 tablespoon of butter in an ovenproof skillet on medium high heat.
  3. Saute the onion and garlic until golden brown.
  4. Remove to a plate or bowl.
  5. Season the fish with salt and pepper to taste.
  6. Melt the other tablespoon of butter and brown the fish on both sides. You'll likely have to do it in 2 batches. A lot of water came out of the fish I used, and I left it in the skillet.
  7. Put the browned fish on the bottom of the skillet and evenly spread the onion and garlic over top.
  8. Shake the can of coconut milk, then open it.
  9. Add the curry powder to the can and stir well, then pour it over the fish and onion in the skillet.
  10. Bake, uncovered for 20 minutes.
  1. We really liked this, and as I still have half a bag of fish in the freezer, I'll make it again.

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